These are my favourite meatballs ever. They are moist and flavourful and can be eaten for lunch, dinner or just a quick snack. You can dip them in a sauce (I like Chipotle Mayo) or just as is. Ground beef is on sale at Metro this week for $2.99/lb and you can pick up a jar of pimentos for 2 or 3 dollars. You’ll find them in the pickle/olive section of the grocery store. I have frozen these meatballs with success and pulling something out of the freezer that is ready to go in the oven is a win in my books! The original recipe calls for frying them in a skillet, which I did not have much luck with, so I choose to bake them in the oven. Here’s how you make them.

Pimento Cheese:

1/3 cup mayonnaise

1/4 cup pimentos, drained well

1 tsp paprika

1 Tbsp Dijon mustard

pinch of cayenne pepper

4 oz cheddar cheese, grated (about 1 and a 1/4 cup)

Meatballs:

1 1/2 lbs ground beef

1 egg

salt and pepper to taste

Method:

Preheat oven to 400 degrees.

In a large bowl, combine all ingredients for the pimento cheese. Add the ground beef and egg to the cheese mixture. Mix well with a wooden spoon or clean hands. Add salt and pepper to taste.

Form mixture into large meatballs and place on a foil lined baking sheet. Bake at 400 degrees for about 25 minutes, or until meatballs are browned and no longer pink in the middle.

Note: If cooking from frozen, lower heat to 350 degrees and cook a little longer, 30-35 minutes.

Recipe and photo courtesy of dietdoctor.com