Cheese Stuffed Meatballs with Spicy Cheese Sauce Recipe

Crush up the crackers into a fine crumble.

Grate the onion on a cheese grater, then finely dice the larger pieces of onion you cannot grate.

Cut the cheddar cheese into 35 to 40 smaller cubes. The size of dice.

In a bowl add the ground beef, the grated onion, the crackers, the two eggs, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 2 teaspoons of black pepper, 2 tablespoons of ketchup, 2 teaspoons of salt, 1 tablespoon of dried parsley, and 1 tablespoon of Worcestershire powder. Mix until well combined but do not over mix.

Prepare one or two baking sheets with foil or parchment paper. Form the meat mixture into 1.5 inch to 2 inch balls (note that these shrink as they cook) and press one or two of the cheddar cheese cubes into the center of each ball as you roll them. Make sure you close up the cheese hole. Add to the baking pan.

Bake at 350° for 25 to 30 minutes. Note that every oven bakes differently so keep an eye on these the first time you make them for the cook time.

While the meatballs bake, in a deep sided skillet add the cans of cheese soup, the two packets of Parma Rosa mix, the milk, and the water and whisk on low heat until well combined. Bring this to a boil, reduce heat, and simmer on low for 15 to 20 minutes. In the last 10 minutes, add the butter, stirring occasionally as this all simmers. *If you notice this sauce getting too thick add a little more milk and whisk.

When the meatballs are done, add them to the sauce and stir to coat. These can be kept warm in a slow cooker.

If you like you can add the sauce and meatballs to a baking dish, cover with shredded cheddar and green onions, and bake at 350° until the cheese is bubbly and brown.