Cheese Beef Nuggets
Cheese-filled meatballs in an easy mushroom gravy.
2 pounds lean ground beef
1/2 cup diced onion
1 cup bread crumbs
1 cup milk
2 teaspoons salt
1/4 teaspoon ground black pepper
1 cup (4 ounces) Wisconsin Colby cheese, cut into 1/2 inch cubes
2 tablespoons butter
1 (10.5-ounce) can cream of mushroom soup
1 (5.3-ounce) can evaporated milk
1 (4-ounce) can mushrooms, drained
- Combine ground beef, onion, bread crumbs, milk, salt and pepper in a large mixing bowl. Shape meat mixture into about 15 large balls, pressing a cheese cube into center of each ball.
- In a heavy skillet, brown all sides in butter. Remove from pan and absorb excess grease on paper towel.
- In a buttered casserole dish, combine cream of mushroom soup, evaporated milk and mushrooms; mix well. Add meatballs, coating each with gravy.
- Cover and bake for 30 to 40 minutes at 300°F (150°C).
Makes 15 large meatballs.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.