Cheeseburger Meatball Bowls

A Taste of Home Cooking - Your daily dose of comfort food · 2 months ago · 107 views

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 BowlsAdapted from How Sweet Eats1 pound ground beef1 large egg, lightly beaten½ cup seasoned breadcrumbs1 teaspoon garlic powder½ teaspoon salt½ teaspoon pepper12 cubes of cheddar cheese, about 1-inch in size1 tablespoons olive oil4 ounces sharp cheddar cheese, freshly gratedshredded lettuce, for servingsliced cherry tomatoes, for servingpickled onions, for servingpickles, for servingfries, for servingSAUCE½ cup mayonnaise1 tablespoon ketchup1 tablespoon yellow mustard1 tablespoon chopped pickles½ teaspoon garlic powder½ teaspoon smoked paprikapinch salt and pepperIn 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 Onions1/2 red onion, thinly sliced1/4 cup apple cider vinegar1/2 cup water1/2 tablespoon sugar3/4 teaspoons kosher saltSeparate 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.