“This recipe came from my grandmother many years ago,” says Linda Chaput of North Bay, Ontario. “It's absolutely delicious. You can also use cream of mushroom soup instead of tomato or add a piece of onion to the cheese in the center.”
Cheddar Stuffed Meatballs
Cheddar Stuffed Meatballs
Prep Time
15 min
Cook Time
25 min
Yield
2 servings
Ingredients
- 1/4 cup chopped onion
- 2 tablespoons beaten large egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound lean ground beef
- 8 cubes cheddar cheese (1/2 inch each)
- 2/3 cup condensed tomato soup, undiluted
Directions
- In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube.
- Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.
Nutrition Facts
4 meatballs: 350 calories, 18g fat (9g saturated fat), 156mg cholesterol, 972mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 30g protein.
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