February 8, 2011
Barbeque Cheddar Bacon Meatballs
1 pound of ground beef
1 package of onion soup mix
1 egg, beaten
1/2 cup of shredded carrots
dash of Cajun seasoning, salt and pepper
1/2 cup of bacon bits
1 c. cheddar cheese
2 tbsp reduced fat milk
2 tbsp flour
1/2 to 3/4 cup of barbecue sauce, any kind - whatever your favorite is
Set your slow cooker to low heat while preparing the meatballs. Mix the onion soup mix and beaten egg in a large bowl. Place your ground beef, carrots, seasoning, salt and pepper in bowl. Mix the ingredients well with a large spoon. Set aside.
In a separate bowl, combine the flour and milk. Stir until smooth. Then add the shredded cheese and bacon bits. Blend well. Shape these into smaller round cheese balls. Then you will place the other meat and carrot mixture around the cheese-bacon ball. Continue doing this until all of your ingredients are used up.
Place meatballs in slow cooker. Cook on high for 4 hours or on low for 6-8 hours.
When the tops are nicely browned, you know they are almost ready.
During the last half hour of slow cooking, add the barbecue sauce. Just pour it over the tops of the meatballs and spread it out evenly. Serve on top of cooked egg noodles
*Recipe adapted from Learn, Laugh,Cook