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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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I served these for dinner over spaghetti with a salad. Boy, were they good! Loved it with both types of cheese. Great appetizers too! Ingredients:
1/4 lb monterey jack cheese or 1/4 lb gruyere cheese |
1 lb lean ground beef |
1 cup fresh breadcrumb (about 2 bread slices) |
1/2 cup milk |
1 egg |
2 tablespoons instant minced onion |
1/2 teaspoon salt |
1 dash pepper |
2 tablespoons salad oil |
1 (16 ounce) jar spaghetti sauce |
Directions:
1. Cut part of cheese into twenty to twenty-four 1/2-inch cubes.
2. Shred remaining cheese and set aside.
3. In large bowl, with fork, mix well all remaining ingredients except salad oil and spaghetti sauce; shape some mixture around each cheese cube to make 1 1/2-inch meatballs.
4. In 12-inch skillet over medium-high heat, in hot salad oil, cook meatballs until browned on all sides.
5. Spoon drippings from pan; add spaghetti sauce.
6. Reduce heat to low; cover and simmer 10 minutes.
7. Sprinkle meatballs with reserved shredded cheese.
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