Ingredients
1
lb lean (at least 85%) ground beef
2
slices bacon, chopped
1/2
cup Progresso™ plain panko crispy bread crumbs
1/2
cup finely chopped onion
1/4
cup milk
1
egg, slightly beaten
1
tablespoon honey
1
tablespoon Montreal steak grill seasoning
1
teaspoon salt
24
(1/2-inch) cubes sharp Cheddar cheese (3 oz)
1
bottle (18 oz) barbecue sauce
24
dill pickle slices
Preparation
Spray 3 1/2- or 4-quart slow cooker with cooking spray.
In large bowl, mix beef, bacon, bread crumbs, onion, milk, egg, honey, grill seasoning and salt. Shape into about 24 (1 1/2-inch) meatballs; tuck one piece of cheese in center of each meatball, and seal completely. Add meatballs to slow cooker. Add barbeque sauce, and gently turn to coat.
Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. Thread pickle slices on cocktail picks, and serve with meatballs.
