Lynn Socko Recipe

Meatball Bomb 5 layers of flavor

By Lynn Socko lynnsocko

Recipe Rating:
makes 16 LARGE meatballs
Prep Time:
Cook Time:
Cooking Method:

Lynn's Story

These make large meal size meatballs, one or two per the average person is plenty.

Blue Ribbon Recipe

Notes from the Test Kitchen:
So many layers of goodness in this recipe! The flavors are fabulous. And the cheese in the middle is a wonderful treat. Eat these as a main course, or make them a bit smaller for an appetizer. They are delicious!

Don't forget... all ovens are different. In the Test Kitchen, after 40 minutes the bacon was not as crispy as I like. So I raised the temp to 425 and baked another 15 minutes. They came out perfect.


2 lb
spicy Italian sausage
1 lb
ground beef
small cubes or cheese, Asadero or your favorite
1 1/2 c
jarred Parmesan or 3 cheese
2 tsp
McCormick bbq seasoning or your favorite
1 c
bbq sauce
16 slice

Directions Step-By-Step

In one bowl mix together Italian sausage, 2 eggs and 1 c Parmesan cheese.
In another bowl mix together ground beef, McCormick's seasoning, 1 egg and 1/2 c Parmesan cheese.
Cut cheese into about 1" cubes.
I used the middle size and large scoops. The middle size for ground beef, the large for sausage.
Scoop 16 ground beef scoops. Roll in your hands to make a ball.
Then press center down and out, place cheese inside and gently work the meat up and over the cheese. Then roll in hands for a few seconds to tighten it up.
Scoop out 16 scoops of Italian sausage with the large scoop.
Roll into a ball, then press down and out from center to make a well.
Place smaller meatball stuffed with cheese inside. Gently push sausage up and over top of smaller meat ball. Roll in your hands for a few seconds to tighten meat up.
Line baking sheet with parchment paper. Lay a slice of bacon on paper, place meatball in center.
Then bring bacon up and twist and back down. Tuck under meatball and place little skewer in center.
Brush with your favorite BBQ sauce, I use Uncle Gary's Jalapeno BBQ sauce.
Bake on center rack 325° for 40 min. Serve with potato salad or mac and cheese.

About this Recipe

Course/Dish: Beef, Meat Appetizers, Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Low Carb

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Lynn Socko lynnsocko
Mar 18, 2015
Thank you so much, and glad your back in the kitchen!
Ernie maddox sugar2sugar
Mar 17, 2015
Made and agree with all the rest fantastic. Have most of them frozen some with the bacon. some without thanks for your post and this site I,m cooking and enjoying it after 20 years of not.

Give a10. and thumbs up
Lynn Socko lynnsocko
Mar 17, 2015
Thank you Tammy and olga!!! Yes Sarah it's the powdery stuff, it just helps bind the meatball as well as add flavor.
olga Cuadrado-Santiago Nelvana
Mar 14, 2015
I gave this recipe a 5-star rating.
Tammy Bovender TLB76
Mar 14, 2015
I just made these for dinner last night! They were out of this world!!! Thanks for posting!!