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I almost always make gluten-free meatballs now, as they’re just as easy to make as regular meatballs, taste good and are safe for my youngest. I decided this week that I wanted to take the cheese-stuffed meatballs I’d made before and add some bacon. The resulting meatballs are absolutely amazing. The cheese is ooey and gooey and helps keep everything so moist. Here’s how I made them.
Gluten-free Bacon And Cheese Stuffed Meatballs
- 2 lbs ground beef
- 1 cup gluten-free instant potatoes (I used Potato Buds on this day)
- 1/4 cup ketchup
- 1/4 cup shredded bacon
- 3 mozzarella sticks (individually wrapped string cheese)
- 1 packet dry onion soup mix
- 1 tsp parsley flakes
- 1/4 tsp garlic powder
- 1/4 tsp pepper
Preheat oven to 350 f.
Cut the string cheese sticks into pieces, about 8 per stick. To do this just cut a stick in half, then half the halves and half those halves.
Place all ingredients except the cheese inside a large bowl and mix well.
Form large meatballs, placing one of the pieces of cut cheese into the middle. Be sure to roll well after you’ve placed the cheese, making sure there are no gaps or openings where your cheese will come out while cooking.
Bake for 25 minutes.
Serve immediately with your favorite pasta or on a sandwich.