BBQ Meatballs with Pepper and Cheese Animal Cut-Outs
A whimsical after school snack which is sure to please hungry kids. Serve with extra BBQ sauce and a cold glass of milk.
- Serves: 25 persons
- 2slices bread, crusts removed, torn into pieces
- ½cup whole milk
- 1egg, beaten
- 1tablespoon dried parsley
- ½teaspoon salt
- ⅛teaspoon garlic powder
- ⅛teaspoon onion powder
- ½teaspoon dried Italian herb seasoning
- ¼teaspoon sugar
- 1tablespoon freshly grated Parmesan cheese
- 1pound ground beef
- ¼cup grated sweet onion
- 1cup barbecue sauce, plus additional for serving
- 1green bell pepper
- 1orange bell pepper
- 1red bell pepper
- 4(1/4-inch) slices Colby-Monterey Jack cheese
- 4(1/4-inch) slices mild Cheddar cheese
- Animal vegetable cutters
- 29-inch toothpicks
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Soak pieces of torn bread in the milk in a bowl for 5 minutes. Gently squeeze out milk. Add beaten egg to the soaked bread and mix well.
Step 3Mix garlic powder, onion powder, parsley, salt, Italian herb seasoning, sugar, and Parmesan cheese together in a small bowl. Add to bread-egg mixture.
Step 4Place ground beef in a mixing bowl. Add seasoning mixture and onions; mix together with a fork. If mixture is too dry, add up to a tablespoon of milk. Roll into 25 meatballs and arrange on rimmed baking sheet.
Step 5Bake in preheated oven until browned and cooked through, about 18 minutes.
Step 6Drain meatballs on a paper towel. Remove grease from the baking sheet. Transfer meatballs back to the baking sheet. Drizzle 1 cup BBQ sauce over meatballs.
Step 7Return sheet to oven and bake 12 more minutes.
Step 8Use a small animal vegetable cutter to make animals out of green, orange, and red peppers. Cut animals out of Colby Jack and mild Cheddar cheese.
Step 9Drain meatballs on a paper towel and add more BBQ sauce if desired. Add cheese animal cut-out and then animal pepper cut-out to the toothpicks. Work quickly to add toothpick to each meatball.