ground sirloin, Lipton Onion Soup mix, eggs, breadcrumbs, barbecue sauce, sliced sharp cheddar cheese
We had some ingredients leftover from making our Texas BBQ Meatloaf and decided to try a different spin! We baked up these cheese-stuffed meatballs and W-O-W. They were delicious! We think you’ll think so too.
We like them as-is with a little ketchup, but they’re also great in between slider buns or hamburger buns. Add a bit of ketchup or barbecue sauce to your bun and top with tomatoes, fresh lettuce, and crisp onions. You’re all set!
Preheat your oven to 375 degrees F.
Combine the meat, soup mix, eggs, breadcrumbs, and the barbecue sauce in a bowl. Mix together well.
To make the meatballs, take a good amount of the meat mixture in your hand—enough to cover your palm when pressed into a patty. Insert ¼ of a cheese slice, crumbled or folded, into the middle of the patty. Roll the meat into a ball, keeping the cheese in the middle. Repeat until you’ve used up all the meat. (Depending on the size of the meatballs, you may not use up all the cheese).
Bake for 45 minutes. Let rest for 10–15 minutes, and then serve as-is with your favorite condiment or serve as a sandwich in a slider or hamburger bun!