1. Prepare the filling
Dice the dill pickles and pat them dry with paper towels. Cut the cheddar cheese into small cubes and set both aside.
2. Make the meat mixture
In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, garlic, onion, parsley, salt, pepper, garlic powder, and onion powder. Mix gently until everything is evenly combined.
3. Stuff the meatballs
Take about 2 tablespoons of the meat mixture and flatten it slightly in your palm. Place a small cube of cheddar and about 1 teaspoon of diced pickles in the center.
4. Seal completely
Carefully wrap the meat around the filling and roll it into a smooth ball. Make sure the cheese and pickles are completely enclosed so the filling doesn’t escape during cooking.
5. Arrange on a baking sheet
Place the meatballs on a parchment-lined baking sheet, leaving a little space between each one.
6. Bake
Bake at 400°F (200°C) for about 20–25 minutes, or until the meatballs are fully cooked through.
7. Make the glaze
While the meatballs cook, combine the ketchup, brown sugar, barbecue sauce, pickle juice, Worcestershire sauce, and garlic powder in a small saucepan. Simmer over low heat for 3–5 minutes until glossy.
8. Glaze the meatballs
Brush the cooked meatballs generously with the warm glaze. For an extra caramelized coating, return them to the oven for another 3–5 minutes.
9. Serve hot
Let them rest for a few minutes, then serve with extra dill pickles and your favorite dipping sauce.
The best part? Cut one open while it’s still warm and watch that melted cheddar and pickle-filled center come together. 🥒🧀🔥
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