Christmas

cheese stuffed meatballs is for Dinner.

cheese stuffed meatballs takes 20 minutes to prepare.

cheese stuffed meatballs takes 10 minutes to cook.

cheese stuffed meatballs makes 8 servings.

The ingredients for cheese stuffed meatballs are:

16 oz Beef, ground, 80% lean meat / 20% fat
4 serving Cacique - Queso Fresco Part Skim
1.5 cup bell pepper,onion mix, frozen (by BLUEKITTYGP)
1 cup Country Choice Organic Old Fashioned Oats
100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
10 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
3 serving 2 tsp Italian Seasoning (by JULIE1933)
1 tbsp Sunflower Oil

Here is how you make cheese stuffed meatballs:

Start a pan boiling with about 1 1/2 inches of water and a little beef or chicken flavoring, and start heating Oil while making meatballs.Put flaxseed meal and part of Italian seasoning into a bowl and set aside.Mix hamburger, pepper mix, oats, seasoning, and 1 egg in a large bowl until totally incorporated.Scramble one egg in a separate bowl with about 1/4 cup of milk.Separate hamburger into balls about 1/3 the size of your fist.Flatten balls and add a small square of cheese to the middle and cover completely.(Queso Fresco is the best cheese because it gets melty like mozzarella, but will not boil out of the meatballs).place formed meatballs in boiling water for about 2 minutes on each side, roll on paper towel when finished.Roll cooked meatball in egg and cover in flaxseed seasoning mix.Fry in oil for 3 to 4 minutes or until golden brown.Dry on paper towels and serve over tomato basil pasta.Serving Size: Makes 14 large meatballsNumber of Servings: 8Recipe submitted by SparkPeople user LAGVCHA.

The nutritional information for cheese stuffed meatballs is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 344.9

• Total Fat: 22.1 g
• Cholesterol: 101.3 mg
• Sodium: 183.9 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 6.6 g
• Protein: 24.5 g

cheese stuffed meatballs is Italian cuisine.