Rat from Y94 in Fargo, N.D.
When it comes to meatballs, everyone uses different flavors. There is a reason why no one can make your grandmother’s meatballs exactly the way she does – just imagine the time and experimentation it took. That is why my recipe is always changing. I thought, why not take a classic comfort and give it a twist?
I thought it would be cool to combine two of my favorite things – cheese curds and meat – into one amazing meatball? Earlier that week I committed to bringing an appetizer to a party. I knew it was a risk to try something new, but I did it anyway.
I call them “Me-Cheeseballs.” (Get it? Meat + cheese balls = Me-Cheeseballs). Oh and they were a hit at the party.
Me-Cheeseballs
Rat's Recipes: Me-Cheeseballs
1lb ground beef
1lb ground lamb*
½ white onion
2 cloves garlic
2 Tablespoons pepper/salt (preferably fresh cracked black pepper and sea salt)
2 Tablespoons Worchester sauce
2 Tablespoons A1 Steak Sauce
2 Tablespoons barbeque sauce
1 egg
½ cup Pankow breadcrumbs
¼ cup Parmesan cheese
1 bag cheese curds
Preheat oven to 400 degrees. Finely chop the onion and garlic and put into large mixing bowl. Combine with ground beef, and lamb. Also combine salt, pepper, Worchester sauce, A1, your favorite barbeque sauce, egg, breadcrumbs, and Parmesan.
Mix using your hands until all ingredients are combined (If mixture is still too wet just add in more bread crumbs). Cut cheese curds into appropriate size to make up the center of the meatball. Using your hands, form the meatball around the cheese curd into about golf ball size. Place meatballs into a large baking dish, or use a muffin pan, and bake for 30 minutes or until cooked through. If you want extra color you can sear them on the stovetop before baking.
*Lamb can be replaced by any type of sausage.
Rat is a personality on the Y94 Morning Playhouse, 93.7FM. You can listen to him weekday mornings from 6 a.m.-9 a.m. In his few moments of spare time, Rat enjoys making home improvements, along with cooking and adapting recipes.
