These Juicy Lucy Meatballs are basically mini cheeseburgers – but with the cheese on the INSIDE! They’re bite sized but packed with delicious flavor. They’re super simple to make, and can be kept warm in your slow cooker. A perfect appetizer for your Super Bowl party!
Alright. Let’s talk about the Juicy Lucy.
The Juicy Lucy can be described a cheeseburger that has the cheese inside the patty as opposed to on top, resulting in a melted core of cheese within the patty. A cheesy, gooey, scalding core of cheese.
Yes, I’m serious.
And in Minnesota, Juicy Lucy’s are taken v seriously. There is a longstanding debate between two local establishments who each claim to have invented the iconic cheeseburger. With the help of some national exposure via a mention in a Time magazine article, a feature on Man vs. Food AND Food Wars, along with a visit from President Obama to one of the aforementioned establishments – you’ve got yourself an equation for full-blown, mass hysteria. Oh, and not to mention that these cheeseburgers will actually bring tears to your eyes, they’re so freaking delicious.
So, given that Minnesota pride is at an all-time high due to the spotlight being on our hometown, I figured it fitting to share a few recipes that reflect the North Star state’s obsession with comfort food. I already shared a little bit about the very iconic Tater Tot Hot Dish on a post earlier this week, which you absolutely have to check out. I surprised myself with how much I enjoyed this one!
Back to these meatballs for a sec though, ok?
They’re super simple to pull together, as long as everything is mise en place (all your ingredients prepped, and at the ready). Have your meatball mix mixed up, your baking sheet prepped, and your cheddar cubed. Assembly is so much easier when everything is ready to go!
Once all the meatballs are made, they bake up in the oven. I like to serve these right away when they’re done (this yields the juiciest and cheesiest results, and ensures they don’t get overdone), but you can throw them in your crockpot to keep them warm if you like.
Oh YES. These were so delicious!
I served mine with my favorite BBQ sauce, but ketchup would be amazing too! And tbh, much more classic. I also garnished mine with green onions, to give them a little pop of color (and more oniony – bite).
I’ll tell you one thing: these did not last long. They were quickly devoured by hungry football-fans of all ages.
Give these Juicy Lucy Meatballs a try for your next get-together! You even have the history in your back pocket for a conversation starter. Check, check, checkity check.
Juicy Lucy Meatballs
Ingredients
- 2 lbs Ground beef
- 1/2 cup yellow onion finely minced
- 4 cloves garlic, finely minced
- 2 eggs lightly whisked
- 2 Tbsp Worcestershire sauce
- Salt and black pepper
- 30 cubes sharp cheddar cheese
- BBQ Sauce, for serving
- Chopped green onions, for serving
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl, combine all ingredients except cheddar cheese. Using your hands or a spoon, mix thoroughly to combine.
- Using an ice cream scoop or spoon, scoop mixtures in to your hands, rolling in to a ball. Take a cube of cheese and press in to the center of the meatball. Form the meat mixture around the cheese cube, making sure it is completely sealed. Use supplemental meat mixture if needed. Place on baking sheet.
- Bake for 15 minutes, or until cooked through. These are best enjoyed immediately, but can be kept warm in a slow cooker if needed. Serve with your favorite BBQ sauce (or ketchup!) for serving, and garnish with chopped green onions, if desired.
Notes
- White Rectangular Serving Dish
- Mini Appetizer Plates
- Wooden Cutting Board (not exact one, but similar here)