Pepperjack and Onion Stuffed Meatballs
2 pounds ground beef
1/2 onion, coarsley diced
1 large garlic clove, finely diced
1 cup Italian-seasoned bread crumbs
1 teaspoon Italian seasoning
1 teaspoon salt
20 cubes of pepper Jack cheese, cut into quarter inch squares
Mix the ground beef, onion, garlic, bread crumbs, egg, Italian seasoning, and salt with your hands in a large bowl until thoroughly blended.
Line a baking sheet with aluminum foil, then spray lightly with nonstick cooking spray.
Roll the meatballs into 1-inch balls, and place on the sheet, spaced evenly apart.
Poke a hole with your index finger into the center of each ball, being careful not to go all the way through. Place one piece of the cheese in each hold, and press the meat back over the hole to cover the cheese completely.
Bake the meatballs in a 350 degree oven for 15-20 minutes, or until the juices from the meat run clear and the cheese starts to ooze out the top of each meatball.
Serve immediately on individual dishes with marinara sauce and a toothpick!