Do you have a winning recipe you’d like to share?
Do you have a signature dish that’s just too good to keep to yourself?
Do you know of a healthful alternative to an unhealthy but delicious dish?
Don’t be greedy, share your culinary wisdom with your community by submitting your recipes to The Cheraw Chronicle! Any kind of dish will do — from entrees to appetizers, sides or even dips.
Send your submissions with a photo of the finished product to email@example.com or come by the office at 114 Front St. in Cheraw. For more information, call 843-537-5261.
• 1 pound ground beef
• 1 cup breadcrumbs (panko or regular, Italian seasoned or plain)
• 1 egg
• 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3-4 mozzarella cheese sticks (string cheese)
• Marinara or alfredo sauce, for dipping
DIRECTIONS: Chop each cheese stick into half-inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use. Add ground beef, breadcrumbs, egg, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese. Place meatballs 1 inch apart on a greased baking sheet and bake at 400 degrees for 15-20 minutes until browned and cheese is melty. The cheese may start melting out of the meatballs — that’s OK. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping.
Contributed by: Natalie Walker