Bar-B-Joes -Barbeque Sauce Sloppy Joes

My favorite way to eat hamburgers off the grill is with bar-b-que sauce, raw onion and either dill pickles or pickled jalapenos. Yep, good stuff folks:@) But our weather is still a little iffy here in Philly so I haven't fired up the grill just yet... These Bar-B-Joes were a wink and nod to burgers, and made a great sandwich. Super simple, add what you like in burgers, cook it up, the BBQ sauce acts as a loose binder, add a cold drink, and wa-la... I can almost feel the sunshine!

Bar-B-Joes

No real recipe folks, add what you like:

1 lb lean ground beef

1/2 large onion, diced

1/2 green bell pepper, diced

a few hearty shakes of Montreal Steak Seasoning

BBQ sauce, your favorite brand

hamburgers rolls and pickles for serving

1. Cook meat with onion, peppers and Montreal Steak Seasoning. Cook until no longer pink.
2. Stir in BBQ sauce, make it as saucy as you like-you know your crowd:@)
3. Serve on rolls with dill pickles or pickled jalapenos.

Eat well and have a happy day:@)

Raw Zucchini Dip with Garlic and Montreal Steak Seasoning

This Raw Zucchini Dip is for serious garlic lovers only:@) It's also a great way to use up an extra zucchini. My planter treated me well this summer! I ensured an extra garlicy bite by using a garlic press, you could finely dice it with a knife for a little tamer flavor. The key to a nice dip consistency is to drain the zucchini very well. I suggest wrapping it in a clean dish towel and wringing it out. You'll be amazed at how much liquid comes out! And if you're using an overgrown zuke, it would be best to scoop the seeds out first. This is different folks, I really enjoyed it.

 I was good and served it with veggies for Sunday dinner...

Then ~may~ have snacked on the leftovers with potato chips watching TV later in the night:@)

Raw Zucchini Dip with Garlic and Montreal Steak Seasoning
For every 1/4 C finely grated, squeezed dry, zucchini (measured after draining):
1 small clove of garlic, pressed or very finely minced-or more, you know your crowd:@)
3 Tblsp sour cream
1 tsp sugar
1/2 tsp Montreal Steak Seasoning
1/4 tsp onion powder

1. Mix well, cover, let mingle in refrigerator for 1-2 hours.
2. Stir and serve with vegetables, potato chips, tortilla chips, pita chips, bagel chips, anything really...

Let's use those zucchini the garden gifts us and have a happy day:@)

Zucchini Ribbons with Montreal Steak Seasoning -Quick Saute

Let's face it folks, most people don't get excited about zucchini... But it is a summer staple and highly prolific. So one way to make it fun is to spiralize it and change the shape or presentation. These Zucchini Ribbons with Montreal Steak Seasoning are bursting with flavor and a quick saute warms up the squash but still leaves it with some bite. I've never seen zucchini look so pretty:@) This is a side dish that's hearty and robust enough to be served with grilled steak or pork chops.

The ribbons can be very long, I made a pile and gave it a north south, east west cut.
I added the grilling label because you could use the side burner if cooking outside.
A sprinkle of parmesan cheese before serving is optional if desired, but it's not necessary.
My other zoodle posts can be found HERE (the scampi is really good too).

Zucchini Ribbons with Montreal Steak Seasoning
Medium size zucchini, ribbon cut-mine was about 8" long and a little under 2" wide
1 1/2 Tblsp olive oil
1 tsp Montreal Steak Seasoning

1. Slowly heat Montreal Steak Seasoning in olive oil until salt dissolves. Low heat, you don't want to burn the dry garlic in the seasoning.
2. Add zucchini and increase heat to medium, cook for about 2-3 minutes, stirring and flipping often. You want to heat the zucchini but not cook it until it's mushy.
3. Serve immediately with pan juice.

Eat well and have a happy day:@)

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Steakhouse Mushroom Meatballs Appy -Little Dipper Slow Cooker -Three Ingredients

These Steakhouse Mushroom Meatballs only require three ingredients and couldn't be easier! Frozen meatballs, your favorite canned cream of mushroom soup, some Montreal Steak Seasoning and 2 minutes of your time... 3 hours later, you have a very tasty party appetizer or football munchie! If you know of a soup brand that has extra large meaty chunks of mushroom, please use it, and do ~please~ share the brand name in the comments:@)

No need to add water, the condensation from cooking will thin the soup a bit, 

and we want it thick to coat the meatballs nicely anyway:@)

I used my Little Dipper Crock Pot, recipe easily increased for a larger slow cooker.

Steakhouse Mushroom Meatball Appetizer
7 oz meatballs
10 oz cream of mushroom soup
1 tsp Montreal Steak Seasoning
~Add to slow cooker, cover, cook on high for 2-3 hours, stir and serve with food picks.

Eat well and have a happy day:@)

Three Ingredient Dip-Sausage or Ground Beef, Cream Cheese and Rotel

I needed a last minute munchie and saw a variation of this Three Ingredient Dip on Pinterest. Since I didn't have breakfast sausage on-hand I decided to sub ground beef and add a little Montreal Steak Seasoning. That turned out to be a good idea! Will this replace the original version? I guess I'll have to whip up a batch with sausage one day to find out... Oh the things I do for this blog:@)

I see Bloggy Buddy Kitty makes a variation of this too, her family calls it Man Dip:@)
You can see her recipe here.

Recipe is easily cut in half. Half would fit into a Little Dipper Crock Pot.
Leftovers? This is another cream cheese based dip that's good schmeared on a bagel.
Or maybe thin it out with some Half and Half, add spinach and serve over pasta.

Three Ingredient Dip-adapted from Life Prekarious
1 lb Jimmy Dean Sage Sausage ~or~ 1 lb ground beef plus 1-2 tsp Montreal Steak Seasoning
2 (8 oz) bricks cream cheese
2 (10 oz) cans Rotel-I lightly drained mine and used the Walmart brand

1. Brown sausage ~or~ ground beef, pour off fat. 
2. Add cream cheese and Rotel to meat (if using ground beef add Montreal Steak Seasoning), heat and stir until melted. Pour into serving bowl, or add to Little Dipper Crock Pot to keep warm.
3. Slow cooker version: Add browned meat, cream cheese and Rotel (Montreal Steak Seasoning if using ground beef) to slow cooker. Cook on high (watch it and stir a couple times) for 2 hours.

Enjoy a munchie and have a happy day:@)

Grilled Zucchini with Montreal Steak Seasoning

I haven't put this on the blog because I figured everyone has tried it... But then I thought, what if someone hasn't tried it? So here's my super simple, extra quick side dish, Grilled Zucchini (and/or Summer Squash) with Montreal Steak Seasoning. The key to this is to start with a screaming hot grill pan or wok. I like to leave mine on the grill as it heats up. The second tip is don't add the seasoning and let it sit on the veggies too long, it will start drawing out water and they can get kinda mushy, I like to aim for crisp tender zucchini. And the last tip, once you think you've added enough seasoning, go ahead and give it one more shake:@)

Ready for the grill and looking good enough to eat:@)

And here's a pic of my favorite grill pan/wok. I found it at Marshall's/TJ Maxx many years ago. 

It's stainless steel and the round shape cleans up easily with a metal scrubbing pad (I like the copper colored ones at Dollar Tree 3 for $1).

Grilled Zucchini with Montreal Steak Seasoning
Zucchini and/or Summer Squash cut in half lengthwise then into 1/2" slices
Onion, large chop-as much as you'd like
Olive oil
Montreal Steak Seasoning

1. Place veggies in bowl, a few minutes before grilling toss with liberal sprinkle of olive oil and then shake on a generous amount of seasoning.
2. Add to hot grill pan/wok and close grill lid, cook over medium/hot about 3 minutes, stir/turn and cook for about 3 more minutes uncovered.

Let's fire up the grill, give zucchini some lovin', and have a happy weekend:@)

Ranchero Dip for Corn Chips

This Ranchero Dip is a very hearty snack that's great for a crowd. Actually the original recipe serves it as dinner, but I thought it would be more fun as a dip. As written, this is a very nice should please everyone type of recipe. We here at Pig In Mud might choose to make things a little ~bolder and spicier~ and there are lots of ways to bump up the flavor, I'll list a few below. Don't hesitate to serve this at your Cinco de Mayo party or the next BBQ, and you might want to tuck this one away for football season folks... It will be received well:@)

The best chips for this dip would be those really thick Frito dipper type chips, thinner ones can break.
I did brown the cheese a little under the broiler for a minute or two.

Leftovers? Serve on a bun Sloppy Joe style, roll into a flour tortilla with sour cream,
or serve with cornbread and call it lunch.

The recipe is easily cut in half and half will fit into the Little Dipper Crock Pot.

Ranchero Dip-from Taste of Home
~printable recipe~
1 1/2 lbs ground beef-can cut back if desired-I desired
28 oz can baked beans
11 oz can whole corn, drained well-I used cooked frozen corn
1/4 C barbecue sauce
2 Tblsp ketchup
1 Tblsp yellow mustard
3/4 C cheddar cheese, shredded
*Possible add ins: more BBQ Sauce, 1/4 tsp Montreal Steak Seasoning, hot sauce, jalapenos, bacon
Green onions and sour cream (pickled jalapenos) for serving-optional
Frito or Tortilla chips

1. Cook beef until no longer pink, breaking meat up into small pieces, remove grease if necessary.
2. Stir in everything up to cheese. Heat through.
3. Add cheese, allow to melt a bit and serve with tortilla chips.
4. **Alternately: Cook meat, mix first 6 ingredients and pour into shallow baking dish (half of the recipe fits in a one quart dish), cover with foil. Store in refrigerator until ready to serve. Bake covered at 350 degrees for about 25-30 minutes, remove foil and top with cheese and bake for 10 minutes more or until cheese has melted.Brown cheese under broiler if desired.
5. **Another alternate: Follow #4 above, add to Little Dipper Crock Pot and heat for 1 hour and 30 minutes, stirring every 30 minutes.

Eat well and have a happy day:@)

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2017 Favorites -Reader's Choice and Mine

Happy New Year Everyone! I can't believe we're at the end of 2017 already, time sure does fly! I hope you have your good luck food of choice tucked safely away in the fridge and corks ready to pop (or a nice cuppa to keep you warm and cozy). I wanted to share a few of my favorite things from the year and the number one ~very surprising~ most viewed post. Here we go:@)

My favorite, must-make-again-soon bread: Carrot Onion Dill, for bread machine or oven.

My favorite main dish was a toss up between: 

Baked Buffalo Chicken Nuggets and Great Northern Bean Sloppy Joes

I've been asked a few times what is your favorite spritz cookie recipe? 

Well ~as of this moment in time~ I have to say it's the Shortbread Spritz.

They do truly melt in your mouth, don't hesitate to try them folks:@)

This was a very good year for thrift store finds! 

I love everything I brought home but these three things (for $15 total), which all happen to be Christmas themed, 

are my favorites (I think...).

Vintage Tablecloth, Snowman Blow Mold and Ceramic Tree.

And finally, what was the number one most viewed post for 2017 at Pig In Mud?

~~~~~~~

wait for it...

~~~~~~~

Believe it or not... Curry Lime Popcorn!!!

The most viewed post of the year always seems to surprise me! 

I'd like to thank each and every one of you that takes time out of your day to visit Pig In Mud.

As I enter my 8th year of blogging, I appreciate you, and your kind motivation, more than you will ever know.

Wishing everyone a very happy, healthy and wonderful 2018-enjoy every day:@)

Grilled Cauliflower Florets with Montreal Steak Seasoning

I was planning to fire up the grill and needed a veggie so I wouldn't lose my Mom card... One of the boys has always refused to eat this vegetable, ~until~ we tried Grilled Cauliflower with Montreal Steak Seasoning. It took some time but turns out, Mom knows best after all:@) I kept it simple and cut the florets small, about 1", gave it a healthy drizzle of olive oil, added a nice sear, and this made a very tasty side dish. Don't hesitate to toss a cool weather veggie onto the grill folks, it's good stuff!

How much Montreal Steak Seasoning? Once you think it's enough, go ahead, add another shake or two:@)

Grilled Cauliflower Florets with Montreal Steak Seasoning
Cauliflower cut into 1" florets
Hearty drizzle of olive oil
Very generous sprinkling of Montreal Steak Seasoning

• Heat grill pan over hot heat. Pour veggies into pan, let sit for a couple minutes, until they begin to char. Give a stir and let sit again. Cook until veggies are crisp tender, about 10 minutes.

Eat well and have a happy day:@)

Oven Roasted Frozen Broccoli with Coconut Oil, Montreal Steak Seasoning and Lime

I had a bag of frozen broccoli and wondered if I could do something other than steam it... This Oven Roasted Frozen Broccoli with Coconut Oil, Montreal Steak Seasoning and Lime was really, really nice! Don't hesitate to fire up the oven and give this $1-ish side dish a try folks.

Oven Roasted Frozen Broccoli with Coconut Oil, Montreal Steak Seasoning and Lime

1. Place baking sheet in oven and preheat to 450 degrees.
2. Per 12 oz bag frozen broccoli-microwave 1 tsp Montreal Steak Seasoning (homemade low carb recipe here) with 1 Tblsp coconut oil until oil melts.
3. In bowl, drizzle oil over frozen broccoli, mix well.
4.  Pour frozen broccoli onto hot baking sheet. 
5. Roast at 450 degrees for 20 minutes, remove from oven, stir and roast for 5-10 minutes more or until veggies are cooked and caramelized to your liking.
6. Remove from oven, squeeze juice of 1/2 lime over broccoli and serve immediately.

Eat well and have a happy day:@)

Quick Great Northern Bean Sloppy Joes

I'm always looking for more meals to make with beans, they're hearty, healthy, inexpensive ~and~ freeze well for lunches. These Great Northern Bean Sloppy Joes are extremely flavorful and cook up in no time using canned beans. They are quite versatile with various serving options too. I think you'll like them if you try them folks:@)

Great Northern Bean Sloppy Joes
1/2 lb ground beef
1/2 C onion, diced
1/4 C diced red (preferably) or green bell pepper
1/2 tsp Montreal Steak Seasoning-can add a little more if you like it robust
1 Tblsp red wine vinegar
1 Tblsp Worcestershire Sauce
8 oz can tomato sauce
1 Tblsp tomato paste
2 Tblsp brown sugar-can add a little more if desired, you know your crowd
15 oz can Great Northern Beans, drained and rinsed

1. Brown beef in skillet, drain extra grease if necessary, reserving only enough to cook the veggies. 
2. Add onion and pepper, cook 5 minutes.
3. Stir in everything else. Bring to a simmer and cook for 5-10 minutes or until desired consistency and veggies are tender.
4. Can be served in a bowl as is (with crackers is nice), or over rice, or on rolls as a sandwich... or even as a dip with tortilla chips.

Eat well and have a happy day:@)

Cheeseburger Stuffed Jalapenos

Love cheeseburgers but cutting back a bit on carbs? Or looking for a fun snack for the playoffs? These Cheeseburger Stuffed Jalapenos just might fit the bill:@) Super simple: browned ground beef mixed with your choice of cheese baked in jalapenos cleaned of seeds and membranes (or don't remove the seeds, you know your crowd)-very tasty! I gave them a quick squirt of ketchup and mustard, but condiments can be served on the side.

  All I can say is... oh Momma:@)

Really good stuff folks!

There is a low carb homemade ketchup HERE.

Cheeseburger Stuffed Jalapenos

1. Cook ground beef with a liberal sprinkling of Montreal Steak Seasoning, drain fat and cool.
2. Using equal parts beef and your choice of shredded cheese, stuff jalapenos. You can sprinkle the tops with extra cheese if desired. I cleaned my peppers with a melon baller, example HERE.
3. Bake at 375 for about 15-18 minutes, or until peppers are tender-crisp.
4. Serve with ketchup, mustard, BBQ Sauce or whatever your crowd likes.

Eat well and have a happy day:@)

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Easy Three Ingredient Pork Chop Marinade-Outdoor or George Foreman Grill

This recipe proves that sometimes simple is best. Not only that, but this Pork Chop Marinade is made with three ingredients you most likely already have on hand. I like that in a recipe:@) I'd consider this a nice little last minute marinade to keep on file.

This recipe is easily scaled down for one or two chops on the George Foreman Grill.

Three Ingredient Pork Chop Marinade-from Mel's Kitchen
Four boneless pork chops:
1/4 C olive oil
2 1/2 Tblsp soy sauce
1 tsp Montreal Steak Seasoning-homemade low carb recipe here

1. Mix oil, soy sauce and steak seasoning in plastic bag or baking dish big enough to hold the meat. 
2. Add pork, turn to coat a couple times. 
3. Marinate in fridge from 3-8 hours. Let sit out at room temperature for 30 minutes before grilling. 
4. Grill to desired doneness. I had crazy thin chops, it only took about 3 minutes on the George.

Let's fire up the grill of your choice and have a happy day:@)

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Montreal Steak Seasoning Roasted Beets-Slow Cooker Option and Pickled Beet Salad with Dill

I have two tasty ideas for you today. First, Roasting Beets with Montreal Steak Seasoning really amps up the flavor and it adds a little burst of spice to various bites. They can be roasted in the oven but I thought they'd be perfect for a set-it and forget-it, don't heat up the kitchen, slower cooker side dish. And you decide how much time you need, whether 4 or 8 hours or even more using the timer on your slow cooker.

While I haven't tried this yet, if you toss a few foil wrapped baking potatoes into the pot too, you're well on your way to dinner:@) I suggest beets on the bottom just in case a little juice leaks out of the foil. And look at that shiny stainless steel pot... Yep, treated myself to a ♥6 quart Instant Pot-loving it!

What to do with those roasted beets? 

Well, serving them warm (butter optional-but yummy:@) is always nice, and we're really fond of pickled side dishes here at Pig In Mud... 

This Pickled Beet Salad with Dill was a nice twist on a family favorite. 

Don't hesitate to give any/all of these ideas a try folks, I think you'll be pleased.

Roasted Beets with Montreal Steak Seasoning

Cut top and root off, peel beets.
Small beets can be left whole, cut 2-2 1/2" beets into quarters, 3"+ into sixths.
Place beets on a piece of foil big enough to enclose the beet.
Rub beets with a little olive oil, just enough to cover them.
Sprinkle generously with Montreal Steak Seasoning.
Wrap foil around the beet.

To Cook-you have options:
~Place in slow cooker on high for 4 hours or low for 8 hours.
~Bake in 400 degree oven for approx 40-50 minutes, or until soft. This will vary depending on the size of the beets.
~I'm guessing they could be diced, wrapped in foil and cooked over indirect heat on the grill too.

Pickled Beet Salad with Dill
15 oz can of beets, drained, or approx 2 C diced fresh roasted beets
Approx 2 Tblsp sliced onion
2 Tblsp cider vinegar
2 Tblsp sugar
1/4 tsp salt-if using fresh beets, little pinch if canned
1/8 tsp dill weed
1/8 tsp celery seed
~Mix everything and let marinate for at least 3 hours, stirring occasionally.

Eat well and have a happy day:@)

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Montreal Steak Seasoning Grilled Potato Salad

This Montreal Steak Seasoning Grilled Potato Salad is one of the tastiest things I've had in a while, it's a rock star when it comes to big flavor! Charring the veggies (yep, all of them) on the grill before mixing adds a wonderful smokiness and sweetness, and Montreal Steak Seasoning is something I love and always have on hand.

Notes:

• I used my grill pan, let it get good and hot, brushed it with veggie oil and cooked everything in it.
• My red potatoes were big enough to cut into eight pieces. I suggest chunky veggies on the grill and after they cool off you can slice them to the size you'd like. 
• Before you add the veggies to the grill mix the seasoning and mayo. Let it hang out in the fridge to mingle and soften up a bit.
• This salad is not intended to be served cold but I do suggest allowing the veggies to cool down to room temp before mixing. 
• I added the bacon label... just tossing that out there:@)

Montreal Steak Seasoning Grilled Potato Salad-from McCormick.com
2lbs medium red potatoes
1 medium onion, cut into 1/2" slices
1 large red bell pepper, quartered-I used jalapeno
2 ribs celery
3 Tblsp olive oil
3/4 C mayonnaise
2 tsp McCormick Montreal Steak Seasoning

1. Pierce potatoes with knife or fork and microwave until just tender, turning them halfway through. Allow to cool off.
2. Grill all veggies for about 15 minutes, brush with oil occasionally. I added them all to a bowl, drizzled with olive oil and tossed to coat. Veggies should begin to char and get some nice color.
3. Cool and coarsely chop. Mix with mayo and seasoning, serve immediately.

Eat well and have a happy day:@)

Grill Roasted Veggies with McCormick's Montreal Steak Seasoning

We're all familiar with adding Montreal Steak Seasoning to meats (it's really good in hamburger and marinade), but I wanted to remind everyone it's great on grilled vegetables too! It was the only seasoning I used in this simple pasta dish, no extra garlic, no onion, no herbs-it was light and very tasty:@)

As the tomatoes cook the skin will char, then it's easily removed (if you'd like). 

Before serving company you might want to give the tomatoes a light mash and cut the zukes in half. 

This presentation was fine for me:@)

My favorite grill pan, stainless steel un-coated, there are many different sizes and styles. 

I put it on the grill while pre-heating to thoroughly get hot.

Updated: I was asked where I bought it, it's from one of the Big Three: HomeGoods, TJ Maxx or Marshall's... They're all kinda the same to me:@) I did see square ones yesterday at HG.

Grill Roasted Veggies with McCormick's Montreal Steak Seasoning

*This works with many veggies folks, you can leave out the tomatoes and make a side dish, add peppers, onions, yellow squash, asparagus, etc.

1. About 3 big Roma tomatoes per person, sliced into fourths and remove the seeds (if you have 1-2 extra go ahead and add 'em in). 
2. Cut the zucchini a little thicker than 1/4" rounds. 
3. Coat veggies with olive oil. For two servings I used about 1 Tblsp of olive oil and 1 1/2 tsp Montreal Steak Seasoning. Don't add the seasoning any more than 5 minutes before grilling (my preference). Mix well.
4. Add to very hot grill pan, let sit to begin to char then stir. Just watch the veggies so they don't flat out burn, they were done in about 10 minutes on my grill. If the tomatoes seem to get done faster pile them all on top of each other on the cooler side of the pan. 
5. Since I used tomatoes I served this over pasta. I've made plenty of side dishes using summer squash, onion and bell peppers. 
6. If you use the side burner to boil water for pasta, you don't have to heat up the house at all.

Fire up the grill and have a happy day:@)

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Montreal Steak Pickles

We've all heard the expression "necessity is the mother of invention"... The kirby cukes were gorgeous at the produce store the other day, grabbed a bag and planned to try a recipe I saved last summer. Found out I was missing a key ingredient and had to come up with a Plan B...

Enter the McCormick's Montreal Steak Seasoning:@)

This isn't Aunt Gerties - crystal clear, blue ribbon from the county fair- pickle brine folks...

The seasoning has ingredients that make it cloudy and tinted kinda red (hot peppers and paprika maybe?). 

What it is, however, is amazingly flavorful and makes great pickles! This recipe is for one quart jar.

Montreal Steak Pickles
1/8 C McCormick's Montreal Steak Seasoning
1 Tblsp kosher salt
4 tsp dried minced onion
1 1/2 tsp fresh garlic, minced
1/2 tsp mustard seed
1 1/2 C water
1/2 C cider vinegar
About 7 kirby cucumbers, sliced thick-as many as it takes to fill the jar

1. Bring everything except cukes to a boil on the stove, stir to dissolve salt. Remove from heat and cool. 
2. Slice cukes and put in 1 quart jar, pour cooled (not warm) brine over cukes.
3. Cover with lid and set on counter for 3 days, shaking or turning upside down occasionally.
4. After 3 days store in fridge. 

Notes:

• They don't need to be canned, as long as they're stored in the fridge they'll be fine.
• Salty, spicy, garlicy, peppery and crispy-what more can we ask for from a pickle!

Oh, and if our friends at McCormick happen to see this and want to send a little love my way...
well, as you can see, my bottle's empty-just sayin:@)

Have a happy day:@)

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Friday Food

Bacon Cheeseburger Meatballs!

Hey everyone! This week for my Personal PIGskin Challenge burgers are always fun and if you're not grilling out, how about some Bacon Cheeseburger Meatballs. Oh yea, you will be popular!

 Bacon Cheeseburger Meatballs from Stolen Moments Cooking
1 1/2 lbs ground beef
1 C oats or breadcrumbs-I used oats
1 egg
1/3 C ketchup
2 Tblsp mustard
1/2 each tsp paprika, garlic powder, Italian Seasoning, pepper
4 oz cheddar cheese cut into cubes, approx 1/2 " (or any cheese you like, ask the deli to slice it thick)
1/2 lb bacon, cooked crispy and broken into bigger 1/2"-ish pieces
Mix everything except cheese and bacon.
Using 1 Tblsp mix, roll into ball, flatten it out in the palm of your hand. Add a cube of cheese and a few pieces of bacon. Carefully bring the sides of the meatball up to cover the cheese and bacon. Roll till round and smooth. Technique here.
After all meatballs are made, stick any leftover bacon onto the top of the meatballs.
Bake at 350 degrees for 20-25 minutes.

Notes:

• Maybe it's that Philly thing... but I lost my patience for trying to wrap the meat around the cheese and bacon after a while. I tried crumbling the left over bacon to the size of bacon bits and just adding it to the ground beef. I'm going to be honest and say you can really taste the bacon on the ones with the bigger pieces in the middle of the meatball, it gets lost on the bacon bits meatballs.
• Think of these as itty-bitty burgers folks, if you have favorite burger seasonings, use them. I'd add a healthy amount of Montreal Steak Seasoning the next time instead of the spices listed.
• Load up on dips-ketchup, mustard, BBQ Sauce, Mayo Dipping Sauce, whatever your crowd likes! While I didn't show it, pickles are always a good thing too.
• You'll get approximately 42 meatballs.

Have a happy day:@)

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