Cheeseburger Meatball Sub-Stack: Spilled Milk #81

Salty, sweet, meaty, toasty bready PERFECTION. You're gonna want to make this.

I have wanted to try this version of meatballs for a while because I am really obsessed with all kinds, from all cultures and food traditions. They are light when rolled properly and not overcooked. Meatballs are versatile and can be made quickly on a weeknight with ingredients of all types.

Grilled Japanese duck or chicken tsukune, sizable Italian pork and veal meatballs for pasta, little ones for soup, my grandmother’s beefy sweet & sour meatballs, Vietnamese pork meatballs for banh mi, soups or spicy stir fries, shrimp-balls for Thai curries, Swedish meatballs in gravy … grilled, poached, baked, broiled, pan seared, skewered by the bunch or in singles, tooth-picked out of a large bowl — even doused with BBQ sauce on game day, I can’t stop.

So the other night I whipped these up on the fly, and they were so ridiculously good that I wanted to share right away. I think when I make these again I will lay the string cheese across the cut in the roll so that the melted cheese holds it all together and gets crispy as it drips down the sides, and I will broil them — and remember to take better pictures before I scarf them all down. One thing that really makes this version sing is the tomato/vinegar/sugar bath that these balls take after lightly searing. You wont be able to stop eating them.

And I couldn’t resist the pun-tastic name. Enjoy.

Here’s how: