Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1/2 cup ketchup, divided
- 1 tbsp mustard
- 3–4 oz cheddar or mozzarella cheese, cubed
- Fresh parsley, chopped (optional for garnish)
Ingredients and Why They Matter
Ground beef (1 lb, 80/20 preferred): Delivers meaty base with fat rendering crispy exteriors while staying juicy—lean 90/10 dries small bites. 80/20 browns deeply Maillard crust; chuck/sirloin blend tenderest. Fresh grind > thawed (texture superior).
Breadcrumbs (1/2 cup plain/panko): Absorbs milk creating panade tenderizing meat—no toughness despite mini size. Panko lighter, plain traditional; Italian seasoned overpowers. Fresh/dry both bind egg effectively.
Milk (1/4 cup whole): Hydrates breadcrumbs into panade preventing dry crumb—whole fat enriches, skim works drier. Soak 5 minutes minimum gelatinizes starch trapping juices.
Egg (1 large, room temp): Binds mixture structurally; room temp emulsifies preventing separation streaks. Yolk lecithin coats proteins tender.
Onion (1 small, 1/4-inch dice): Sweetens caramelizes adding moisture/texture—finely minced prevents chunks disrupting seal. Yellow > white sharpness.
Garlic (2 cloves minced): Savory backbone—fresh minced > powder potency. Microplane prevents chunks piercing cheese seal.
Seasonings (1 tsp salt, 1/2 tsp pepper, 1 tsp Worcestershire): Salt extracts moisture searing, pepper heat, Worcestershire umami depth (anchovy magic). Layered taste builds complexity.
Ketchup (1/2 cup divided, 1/4 mix, 1/4 glaze): Mix sweetens binds, glaze caramelizes shiny—Heinz consistent acidity.
Mustard (1 tbsp Dijon/yellow): Tang cuts richness—Dijon sophisticated, yellow classic.
Cheese (3-4 oz cubed 1/2-inch cheddar/mozzarella): Molten core—sharp cheddar tang, mozzarella stretch. Block-cut > shredded (melts cleaner). Cold cubes seal easier.
Parsley: Color/freshness garnish—no flavor impact.
Step-by-Step Instructions
Preheat oven 375°F (190°C)—convection 350°F even browning. Grease mini muffin tin thoroughly (butter spray best)—12-24 cup capacity, nonstick critical cheese release. Rack middle; line sheet below drips.
Combine 1/2 cup breadcrumbs + 1/4 cup milk bowl; soak 5 minutes mushy panade—starchy tenderizer. Large bowl crumble 1 lb 80/20 ground beef. Add soaked breadcrumbs, 1 room-temp egg, 1 small onion finely diced (no chunks), 2 garlic cloves microplaned, 1 tsp salt, 1/2 tsp pepper, 1 tsp Worcestershire, 1/4 cup ketchup, 1 tbsp mustard. Mix hands 45-60 seconds tacky uniform—no overwork tough.
Cube 3-4 oz cold cheddar/mozzarella 1/2-inch—no larger leaks, smaller disappears. #50 scoop (1.5 tbsp) or tablespoon meat; flatten palm 2-inch patty. Nestle cheese center, pull edges up pinching seam air-tight—no gaps explode. Roll smooth ball between palms; place tin seam-down. Repeat 24-30 bites; wet hands prevent sticking.
Mix remaining 1/4 cup ketchup + 1 tbsp mustard glaze; spoon 1/2 tsp mound each top—center hits prevents runoff. Glaze shiny red-gold.
Bake 18-22 minutes: tops glaze caramelized, edges crispy brown, internal 160°F probe-safe, cheese bubbles slightly tops—no pink juices. Rotate 12-minute even tint. Over=shrink/dry, under=raw center. Cool tin 5 minutes—cheese sets pulling, bites firm gripping. Pop out, garnish parsley.