Cubes of melted cheddar cheese are stuffed into each of these baked beef and bacon meatballs. Serve them as an appetizer with toothpicks or tuck them into small buns to make sliders.

Yield: Makes 32 .



  • 1/2 cup coarse dry bread crumbs
  • or panko (Japanese-style bread crumbs)
  • 2 tbsp milk (2%)
  • 1 tsp Worcestershire sauce
  • 3/4 cup cheddar cheese, cubed (1/2 inch)
  • 1 lb (0.5 kg) lean ground beef
  • 1/2 cup finely chopped cooked bacon
  • 1 tsp onion powder
  • 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • Dill pickle slices*


  1. Preheat oven to 375°F. Line a rimmed baking sheet with nonstick foil.
  2. Combine bread crumbs, milk and Worcestershire sauce. Let stand for 2 minutes.
  3. Combine bread crumb mixture, and beef, bacon, onion powder, mustard, garlic powder, salt and pepper until well blended. Shape 1 tbsp measures of beef mixture into balls. Press a small well in centre of each ball. Place a cube of cheese in each well. Wrap beef around cheese and reshape into a ball. Place meatballs in prepared pan.
  4. Bake until completely cooked, about 12 – 15 minutes . Top each meatball with a piece of dill pickle and secure with a toothpick.
Nutritional analysis per meatball:


60 calories, 4.1 g fat, 4 g protein, 1.4 g carbohydrate, 0.1 g fibre, 71 mg sodium


*Ingredient not included in nutritional analysis.