Cheeseburger Meatballs Recipe

Posted on
 Roll level tablespoons of mince mixture into balls Cheeseburger meatballs recipe

0:20 Prep | 0:20 Cook | Makes 28 | Capable cooks

Let’s get rolling! Spaghetti’s sidekick is the jagoan in this kid-friendly finger food.


500g beef mince
1 egg, lightly beaten
2 eschalots, finely chopped
2 tablespoons barbecue sauce
2 cups fresh breadcrumbs
Extra virgin olive oil, for shallow frying
5 slices tasty cheese, sliced into sixths
14 cornichons, halved lengthways


1 cup tomato puree
2 tablespoons barbecue sauce
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon worcestershire sauce


Step 1 Place mince, egg, eschalot, barbecue sauce and 3/4 cup breadcrumbs in a bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mince mixture into balls. Place remaining breadcrumbs on a plate. Roll meatballs in breadcrumbs to coat.

Step 2 Pour enough oil into a large frying pan to cover the base. Heat over medium heat. Cook meatballs, in batches, turning, for 5 to 7 minutes or until browned all over and cooked through. Transfer to a baking tray.

Step 3 Meanwhile, make Tomato Dipping Sauce; Combine tomato puree, barbecue sauce, vinegar, sugar and worcestershire sauce in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until mixture has thickened slightly.

Step 4 Preheat grill on high. Cut each cheese slice into 6 pieces (you’ll only need 28 pieces). Top each meatball with cheese. Grill for 1 minute or until cheese just starts to melt. Top with cornichon and secure with toothpicks. Serve meatballs with dipping sauce.


For perfect meatballs:

1. Use mince with a higher fat content as this makes the meatballs tender and moist. If using lean mince, avoid overcooking them.

2. Keep your ingredients cold. If you’re cooking ingredients before adding to the mince, make sure you cool them first so you aren’t mixing hot ingredients into the cold mince. Keeping the mince cold makes it easier to roll it into balls, and helps the meatballs to hold their shape much better.

3. When mixing the mince, use your hands and not a wooden spoon. Overworking the mixture will result in tough meatballs.

4. Dampen your hands when rolling the meatballs. This stops the mixture sticking to your hands.

5. You can check the flavour of your mixture by cooking a small ball first, tasting it and then adjusting the seasoning accordingly.

Author: Cathie Lonnie Image credit: Craig Wall Publication: Super Food Ideas

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *