CHEESEBURGER MEATBALLS

Makes: 32

1/2 cup (125 mL) coarse dry bread crumbs or panko (Japanese-style bread crumbs)

2 tbsp (30 mL) milk

1 tsp (5 mL) Worcestershire sauce

3 oz (90 g) cheddar cheese

1 lb (454 g) lean ground beef

1/2 cup (125 mL) finely chopped cooked bacon

1 tsp (5 mL) onion powder

1/2 tsp (2.5 mL) dry mustard

1/2 tsp (2.5 mL) garlic powder

1/2 tsp (2.5 mL) salt

1/4 tsp (1 mL) freshly ground pepper

Dill pickle slices

1. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with non-stick foil.

2. Combine bread crumbs, milk and Worcestershire sauce. Let stand for 2 minutes. Meanwhile, cut cheese into 1/2-inch (1.25-cm) cubes. There should be about 32 cubes; set aside.

3. Combine bread crumb mixture and next 7 ingredients (beef through pepper) until well blended. Shape 1 tbsp (15 mL) measures of beef mixture into balls. Press a small well in centre of each ball. Place a cube of cheese in each well. Wrap beef around cheese and reshape into a ball. Place meatballs in prepared pan.

4. Bake for 12-15 minutes or until completely cooked. Top each meatball with a piece of dill pickle and secure with a toothpick.