Juicy Lucy Meatballs Recipes

JUICY LUCY MEATBALLS

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
• Cut cheese into 15 small squares, set aside.
• Combine onion, egg yolk, bread crumbs, Worcestershire sauce, Lingham's Hot Sauce and salt & pepper. Mix until well combined. Add in ground beef and mix just until combined.
• Divide beef mixture into 15 pieces. Flatten one piece, add a piece of cheese in the middle and wrap the beef around the cheese sealing it as best you can.
• Bake 15-18 minutes. (Don't worry if you see the cheese leaking out, there will be lots more inside)!
• Combine sauce ingredients in a saucepan and bring to a boil over medium heat. Allow to boil 2 minutes while stirring. Add in meatballs and toss to coat. Serve warm!

JUICY LUCY MEATBALLS

Steps:

• Preheat oven to 450 degrees.
• Line a cookie sheet with parchment paper or aluminum foil.
• Using your hands, mix the ingredients together just until mixed.
• Form into 1 1/2-2 inch balls.
• Indent the center of the meatball and insert the cheese curd.
• Close the meatball around the cheese being sure it is fully covered.
• Place on cookie sheet. Bake for 12-15 minutes or until golden brown (time depends on the size you choose to make your meatballs)
• Serve immediately or freeze.

JUICY LUCY

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

JUICY LUCY MEATBALL BURGER

Steps:

• Preheat the broiler.
• Mix the meatball mix, parsley, Parmesan, fennel, 2 of the garlic cloves, 2 teaspoons salt and a generous amount of pepper in a large bowl. Divide the mixture into 4 equal balls. Working with one ball at a time, divide it in half and flatten to make 2 patties about 5 inches in diameter. Fold 2 slices of mozzarella into quarters and place into the center of the patty. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. Repeat with the remaining balls and 6 of the cheese slices. (At this point, you can freeze the burgers. Thaw in the refrigerator before cooking.)
• Cook the pancetta in a large cast-iron skillet over medium-high heat, flipping once, until the fat has released and it's crispy, 3 to 4 minutes. Remove to a paper-towel-lined plate. Add the burgers to the pan and cook, flipping once and topping each patty with 1 slice of the remaining cheese with 1 minute of cooking time left. Cook until nicely golden brown and an instant-read thermometer registers 150 degrees F for medium, 4 to 5 minutes per side.
• Meanwhile, melt the butter in a small saucepan or microwave-safe bowl and stir in the remaining garlic. Place the hamburger buns onto a baking sheet and brush both sides with the garlic butter. Broil until toasted, 1 to 2 minutes. Spread 1 to 2 tablespoons marinara sauce on each bottom half of the buns. Place a burger patty on top of the bottom half of the bun. Then top each burger with a spoonful of marinara, 2 pieces of pancetta, a sprinkle of Parmesan and the top half of the bun.

JUICY LUCY MEATBALLS RECIPE

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
• Cut cheese into 15 small squares. Set aside.
• Combine onion, egg yolk, bread crumbs, Worcestershire sauce, Lingham's Hot Sauce, and salt and pepper. Mix until well combined. Add in ground beef and mix just until combined.
• Divide beef mixture into 15 pieces. Flatten one piece, add a piece of cheese in the middle and wrap the beef around the cheese sealing it as best you can.
• Bake for 15 to 18 minutes.
• Combine sauce ingredients in a saucepan and bring to a boil over medium heat. Allow to boil for 2 minutes while stirring. Add in meatballs and toss to coat. Serve warm!

JUICY LUCY MEATBALLS

Steps:

• Heat oven to 375°F.
• In large bowl, mix 2 lb ground beef, 2 eggs, 1/2 cup Progresso™ plain bread crumbs, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder.
• Cut 4 oz block Cheddar cheese into 1/2-inch cubes. To assemble each meatball, surround 1 cube of cheese in beef mixture. Place meatballs on ungreased rimmed pan.
• Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center. Serve immediately.

BREAKFAST JUICY LUCY

Steps:

• Preheat the oven to 450 degrees F.
• In a large bowl, spread the pork out and sprinkle evenly all over with the brown sugar, fennel seeds, rosemary, sage, thyme, pepper flakes, nutmeg, 3/4 teaspoon salt and a few good turns of pepper. Mix with your hands to combine, being careful not to over mix. Divide into 4 parts and roll into balls. Create a large divot in the center of each ball and fill each with 1 slice of the cheese that's been folded into 4 quarters. Seal in the cheese by pressing the edges of the divot together and then press the ball into patties. Season on both sides with salt and pepper.
• Heat a lightly oiled nonstick pan over medium-high heat and cook until the patties have an internal temperature of 165 degrees F, about 4 to 5 minutes on each side. Remove to a plate and set aside.
• Add a drizzle of oil to the pan. Crack in the eggs, cover and cook to the desired doneness. (I like a firm yolk with these since the cheese will lend enough ooze!) Season with salt and pepper.
• Butter the English muffins and place on a parchment paper-lined sheet tray. Place in the oven and toast until lightly golden, about 3 to 5 minutes.
• Top each English muffin with a patty, an egg and sriracha or hot sauce, if desired. Enjoy!

MY JUICY LUCY

Steps:

• Shape beef into 8 thin patties. Divide cheese among 4 patties; top with remaining patties and press edges firmly to seal. Sprinkle with salt and pepper. , Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160° and juices run clear, 6-8 minutes on each side. Serve on buns with toppings of your choice.