Juicy Lucy Meatballs
Came out good. Only I didn't bake them, I fried them in canola oil, didn't heat up the sauce (just topped it over the done meatballs), and didn't add green onion (because some people I know don't like green onion).
Ingredients
Ingredients
Meatballs
1 pound lean ground beef
2 tablespoons minced onion
1 egg yolk
3 tablespoons Panko bread crumbs
1 teaspoon Worcestershire sauce
2 tablespoons Lingham's Hot Sauce
salt and ground black pepper to taste
4 oz processed cheese (or cheddar cheese) cut into 15 pieces
green onions for garnish (optional)
Sauce
⅓ cup Lingham's Hot Sauce
⅔ cup barbecue sauce
Instructions
2 tablespoons minced onion
1 egg yolk
3 tablespoons Panko bread crumbs
1 teaspoon Worcestershire sauce
2 tablespoons Lingham's Hot Sauce
salt and ground black pepper to taste
4 oz processed cheese (or cheddar cheese) cut into 15 pieces
green onions for garnish (optional)
Sauce
⅓ cup Lingham's Hot Sauce
⅔ cup barbecue sauce
Instructions
Meatballs
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
Cut cheese into 15 small squares, set aside.
Combine onion, egg yolk, bread crumbs, Worcestershire sauce, Lingham's Hot Sauce and salt & pepper. Mix until well combined. Add in ground beef and mix just until combined.
Divide beef mixture into 15 pieces. Flatten one piece, add a piece of cheese in the middle and wrap the beef around the cheese sealing it as best you can.
Bake 15-18 minutes. (Don't worry if you see the cheese leaking out, there will be lots more inside)!
Sauce
Combine sauce ingredients in a saucepan and bring to a boil over medium heat. Allow to boil 2 minutes while stirring. Add in meatballs and toss to coat. Serve warm!
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