Cheese filled meatballs are the best snack for the tail! The juicy meatballs are filled with cheese and baked crispy on the outside and sticky on the inside. Serve them with lettuce, tomato and pickles and, of course, a great selection of sauces for the most favorable reviews.
2 pounds of lean ground meat
⅔ cup of seasoned bread crumbs
2 tablespoons of grated onion *see note
1 teaspoon of prepared mustard
1 tablespoon Hellmann ketchup
3 tablespoons of Hellmann’s Royal Mayonnaise
6 sticks of cheddar cheese cut into 4 pieces each.
pickled tomatoes, lettuce to cover
Hellmann’s Hot Dipping Sauce and Hellmann’s Burger Dipping Sauce
Preheat the oven to 400°F.
Combine all the ingredients of the meatballs except the cheese. Divide into 24 equal pieces.
Wrap each meatball around a piece of cheese. Roll into a ball making sure all the cheese is completely covered with the mixture. Place them in a parchment lined mold and bake for 25 minutes.
Leave to rest for 5 minutes before serving.
Serve with sliced pickles, lettuce and tomatoes and dipping sauces.
Grating the onion with a cheese grater adds flavor while keeping the meatballs soft so that the cheese does not escape.
Dill pickle sauce:
Combine 1/4 cup Hellmann’s Real Mayonnaise, 2 tablespoons sour cream, 1 tablespoon chopped pickles, 1/4 teaspoon each dill and garlic powder. Add the juice from the pickles to achieve the desired consistency.