Ingredients
2 eggs, lightly beaten1 tablespoon Worcestershire sauce2 medium onions, finely chopped2/3 cup seasoned bread crumbs1/3 cup grated Parmesan cheese3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes8 garlic cloves, minced2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1/8 teaspoon kosher salt1/8 teaspoon pepper1/8 teaspoon crushed red pepper flakes3/4 pound ground beef2/3 pound ground veal2/3 pound ground pork24 cubes cheddar cheese (1/2-inch each)8 cooked bacon strips, cut into thirds8 lettuce leaves8 submarine buns, split and toasted1 cup barbecue sauce, warmed
Preparation
In a large bowl, combine the first 12 ingredients. Crumble the meats over the mixture and mix well; divide into 24 portions.
Wrap each cheese cube with a cut bacon strip. Shape one portion of meat mixture around each bacon-wrapped cheese cube. Place meatballs on a greased rack in a shallow baking pan.
Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Drain on paper towels. Serve on lettuce-lined buns with barbecue sauce.
