Best 6 Steak N Bacon Cheddar Balls Recipes

STEAK 'N' BACON CHEDDAR MEATBALLS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
• Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
• In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
• Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
• Let cool for at least 5 minutes before serving.

BBQ, BACON, AND CHEDDAR MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a cooking rack on top of a baking sheet.
• Combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, steak seasoning, salt, and pepper in a bowl; mix until combined. Shape mixture into 8 meatballs, forming each one around a cube of Cheddar cheese. Wrap each meatball with 1/2 slice of bacon and place seam-side down on the cooking rack, leaving 1 to 2 inches between each one.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until meatballs are browned, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from oven and drizzle meatballs with barbecue sauce.

BACON, CHEDDAR AND SWISS CHEESE BALL

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour., In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat. Refrigerate at least 1 hour. Serve with crackers.

STEAK N' BACON CHEDDAR MEATBALLS

Steps:

• Preheat oven to 450. Brush 13x9 pan with 1 tablespoons Olive Oil.
• 1) Heat 1 tablespoons Olive Oil in large skillet at medium heat. Add onions and bacon, saute, stir often until golden brown, approximately 10 minutes.
• 2) Remove, drain and cool.
• 3) Mix bacon, onions and the rest of the ingredients.
• 4) Roll into golf ball size, tightly.
• 5) Roast for 18-20 minutes. Cool for 5 minutes. Enjoy!

STEAK 'N' BACON CHEDDAR BALLS

Steps:

• Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the onions and bacon and cook, stirring frequently, until the bacon has browned and the onions are translucent, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and place in the refrigerator to cool.
• Combine the ground beef, cheddar, eggs, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

SWISS, CHEDDAR, AND BACON CHEESE BALL

Steps:

• Mix the cheddar cheese, cream cheese, and swiss cheese thoroughly and then sprinkle in the bacon bits and mix more.
• When thoroughly mixed, use hands to form balls.
• The recipe should make about four good sized balls.
• Refrigerate for one to two hours until cheese has better consistency.
• Store in ziplock bags if not using immediately as they keep for several days.