Friday, January 21, 2022

Cheeseburger Meatball Bowls

I've been mildly obsessed with bowls lately, so when I saw this recipe for Cheeseburger Meatballs I decided to turn them into a bowl.

Cheeseburger Meatball Bowls
Adapted from How Sweet Eats

1 pound ground beef
1 large egg, lightly beaten
½ cup seasoned breadcrumbs
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
12 cubes of cheddar cheese, about 1-inch in size
1 tablespoons olive oil
4 ounces sharp cheddar cheese, freshly grated
shredded lettuce, for serving
sliced cherry tomatoes, for serving
pickled onions, for serving
pickles, for serving
fries, for serving

½ cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon chopped pickles
½ teaspoon garlic powder
½ teaspoon smoked paprika
pinch salt and pepper

In a bowl, combine the ground beef, egg, breadcrumbs, garlic powder, salt and pepper. Mix until just combined. Form into meatballs about the size of a golf ball. Stick one cube of cheddar inside each meatball, forming the beef around it and sealing so the cheese stays inside. Repeat with remaining meatballs.

Heat the olive oil in a large skillet (make sure it has a lid) over medium heat. Add the meatballs in a single layer and brown on all sides, cooking for about 5 minutes total. If there is a lot of excess grease, remove it. Place the lid on the skillet and cook for another 2 minutes. Remove the lid, cover each meatball with some of the grated cheese, and put the lid back on. Let the cheese melt.

Combine all the sauce ingredients in a bowl and mix until combined. Assemble the bowls with meatballs, shredded lettuce, tomato, pickles, pickled onion, sauce, and fries.

Pickled Onions
1/2 red onion, thinly sliced
1/4 cup apple cider vinegar
1/2 cup water
1/2 tablespoon sugar
3/4 teaspoons kosher salt

Separate the onion rings and place in a small bowl. Whisk the vinegar, water, sugar and salt together until the sugar and salt dissolve, then pour over the onion rings. Let sit at room temperature for at least 1 hour. Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

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