"Have you ever thought that barbecue meatballs would even be more delicious if they were filled with cheese? And we just so happen to have a recipe for that right here. You're welcome. This is a perfect appetizer for your next party or tailgate. Lean ground beef wrapped around extra sharp white cheese, basted with sweet and tangy BBQ sauce and baked to awesome finger-food perfection?"
"In a medium bowl, combine onion, egg yolks, bread crumbs, Worcestershire sauce, chopped parsley, and salt and pepper. Mix until well combined. Add in ground beef and mix just until combined. Divide beef mixture into 15 equal portions. Flatten one portion of the beef mixture and add a cube of Cooper® cheese in the center. Wrap the beef up around the cheese and pinch together to seal. Form further into a meatball shape. Repeat for the remaining portions of beef mixture and cubes of cheese."
Preheat oven to 400°F and line a foil-lined baking sheet with cooking spray. Cut sharp white cheese into 15 small cubes and set aside. Combine minced onion, egg yolks, plain breadcrumbs, Worcestershire sauce, chopped parsley, salt and pepper; mix until well combined and fold in lean ground beef just until combined. Divide into 15 portions, enclose a cheese cube in each portion, seal and shape into meatballs. Bake on a broiler pan 10 minutes, transfer to a baking dish, coat with barbecue sauce, cover and bake another 10–12 minutes until no pink remains. Serve hot and warn guests about hot melted cheese; freeze uncooked meatballs for make-ahead use, increasing cooking time if frozen.
Read at Alternative Medicine Magazine
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