8 to 10 slices bacon, cooked and crumbled
1 lb. ground beef or chuck
1 Tbsp. Worcestershire sauce
1 package onion soup mix
1/2 c. panko bread crumbs
1 Tbsp. coarse black pepper
1 Tbsp. beef stock
8 to 10 bocconcini mozzarella balls
Marinara sauce for serving
|If you can't find the mozarella balls, hey - just use any type of block cheese or string cheese!|
I don't think shredded would work as well, though.
Preheat the oven to 400 degrees F.
Cook's Note: I am a big proponent of using what you have on-hand, and I forgot to get bacon, so I just used REAL bacon pieces (we usually have those in the fridge for salads). 1 Tablespoon bacon bits/pieces = 1 slice of bacon.
In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon. Cook's Note: Remember, anytime a recipe calls for chicken or beef stock, you can substitute prepared bouillon in the recipe. Bouillon powder or cubes are something I also keep in the pantry.
Cook's Note: I only had one container of mozzarella of 4 bocconcini, so I cut them into thirds to make them go farther. :) I also experimented with string cheese blocks in some of the meatballs.
Form portions of the meat around bocconcini to make smooth balls.
|Place the meat in the palm of your hand.|
|Flatten it out a bit|
|Place cheese piece in the middle|
|Here is the example with the string cheese.|
|Gently start bring the meat up and around the cheese...|
|Pinching and turning as you go...|
|..Until the cheese it totally encased.|
Arrange the meatballs on a sheet pan with a rack (I used my cookie cooling rack) and bake until thoroughly browned, about 10 to 15 minutes.
|Remember, cook ground beef to an internal temperature of 160ºF.|
|Some of that ooey, gooey cheese goodness may peek out...that's ok! LOL|
Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.