Or beginning-of-summer recipes.
But, you know, recipes that are kind of fun and casual and DELICIOUS.
Interestingly, both of the other recipes that I have for you this week feature ground beef because….I stink at planning? Oh, AND. Remember how Jay is a vegetarian? Was a vegetarian? Emphasis on was. He’s been adding meat a little at a time back to his diet, and now it’s just kind of present for a lot of meals. This wasn’t my doing, mind you, and we still eat meat-free a lot of meals, but he’s down with the ground beef every now and again too, thank goodness for the food blogger who makes 27 servings of everything no matter how few people are going to be eating it.
You know how it goes.
So these meatballs! They taste like a cheeseburger sans bun, but with all the flavors you love, and with cheese inside of them, and they are SERIOUSLY delicious. Seriously. Also, because the toppings have such great flavor, the meatballs themselves are SUPER simple. No egg, no breadcrumbs, no fuss. They’re adorbs for an appetizer or even a lunch since they’re served over lettuce which basically makes this a salad. You’re welcome! Health food.
For these balls, you need ground beef, Worcestershire sauce, onion powder, garlic powder, seasoned salt, and cubed cheddar. And mayo! That’s weird, but it takes the place of egg in the meatballs so you really need it. Promise.
Then, make balls! I cook meatballs in the oven on a baking rack over parchment paper set in a baking sheet. It makes the meatballs brown on all sides and the parchment helps everything not make a massive mess, so there you go.
Now we just serve. I do a bed of lettuce, tomato, pickles, and onions, then nestle the meatballs in the “toppings,” and give each ball a little squirt of ketchup and mayo. You could arrange this however you’d like, or keep everything separate so that folks can build their own plate of meatballs with whatever toppings they like.
- FOR THE MEATBALLS
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 2 tablespoons mayonnaise
- 4 ounces cubed sharp cheddar cheese
- FOR SERVING
- shredded lettuce
- sliced onion
- chopped tomato
- chopped pickles
- crumbled bacon
- Preheat the oven to 450F and set up a baking sheet for roasting the meatballs. Combine all the meatball ingredients in a bowl with your fingers and form into 1 1/2 inch or so meatballs. Roast the meatballs for 15-20 minutes until golden on top and just slightly pink in the center.
- To serve, arrange the lettuce and other veggies or bacon on a serving plate. Nestle the meatballs in the lettuce and top with a bit of ketchup, mayo, or mustard, as much as you enjoy.
- Serve with toothpicks, and dig in!