![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/05\/IMG_1999.jpg\" "\\"IMG_1999\\"")
<\/a><\/p>\nJumbo Meatball with Blue Cheese<\/strong> I saw a chef making really large meatballs for his restaurant on Food Network the other day, and I thought it would be fun to make some myself. This meatball weighs over a half pound and it’s larger than a baseball! I added a little surprise inside the meatball. In the center of the meatball, there is a mixture of blue cheese and cream cheese. I know it’s a lot of meat for one meal, but it was a fun dish to make and eat. Just not everyday…<\/p>\n Jumbo Meatballs: ground beef, ground pork, onion, bread crumbs, eggs, worcestershire sauce, parsley, salt, pepper, cheese mixture for the center (cream cheese, blue cheese)<\/p>\n Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n \u30d6\u30eb\u30fc\u30c1\u30fc\u30ba\u5165\u308a\u30b8\u30e3\u30f3\u30dc\u30df\u30fc\u30c8\u30dc\u30fc\u30eb<\/strong> \u5148\u65e5\u30c6\u30ec\u30d3\u3067\u3053\u3093\u306a\u7279\u5927\u30df\u30fc\u30c8\u30dc\u30fc\u30eb\u3092\u51fa\u3057\u3066\u3044\u308b\u30ec\u30b9\u30c8\u30e9\u30f3\u3092\u7d39\u4ecb\u3057\u3066\u3044\u3066\u3001\u3064\u3044\u79c1\u3082\u4f5c\u3063\u3066\u307f\u305f\u304f\u306a\u3063\u3066\u3002\u3002\u3002<\/p>\n \u5b9f\u969b\u3069\u308c\u3050\u3089\u3044\u306e\u30b5\u30a4\u30ba\u304b\u3068\u3044\u3046\u3068\u3001\u91ce\u7403\u30dc\u30fc\u30eb\u3088\u308a\u4e00\u56de\u308a\u5927\u304d\u304f\u3063\u3066\u3001\u4e00\u3064\uff12\uff18\uff10\uff47\u3063\u3066\u3044\u3063\u305f\u3089\u5206\u304b\u3063\u3066\u3082\u3089\u3048\u308b\u304b\u306a\u3042\uff08\u7b11\uff09\u3002<\/p>\n \u30df\u30fc\u30c8\u30dc\u30fc\u30eb\u306f\u3044\u3064\u3082\u306e\u3088\u3046\u306b\u3001\u725b\u8089\u3068\u8c5a\u8089\u5165\u308a\u3002 \u4e8c\u4eba\u3068\u3082\u3001\u307a\u308d\u308a\u3068\u4e00\u500b\uff08\u30c6\u30ea\u30fc\u306f\u4e00\u500b\u534a\uff09\u98df\u3079\u3066\u3057\u307e\u3063\u305f\u306e\u304c\u30b3\u30ef\u3044\u3093\u3060\u3051\u308c\u3069\u3001\u307e\u3042\u3001\u6bce\u65e5\u3058\u3083\u306a\u3044\u304b\u3089\u3044\u3044\u3088\u306d\u3001\u3068\u3044\u3046\u3053\u3068\u3067\uff08\u7b11\uff09\u3002<\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Jumbo Meatball with Blue Cheese Dinner May 23, 2010 I saw a chef making really large meatballs for his restaurant on Food Network the other day, and I thought it would be fun to make some myself. This meatball weighs over a half pound and it’s larger than a baseball! I added a little surprise […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,7],"tags":[],"class_list":["post-13052","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13052"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13052\/revisions"}],"predecessor-version":[{"id":13075,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13052\/revisions\/13075"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDinner May 23, 2010<\/em><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n
\n\u5915\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff15\u6708\uff12\uff13\u65e5<\/em><\/p>\n
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\n\u4eca\u56de\u306f\u3061\u3087\u3063\u3068\u30b5\u30d7\u30e9\u30a4\u30ba\u3067\u3001\u771f\u3093\u4e2d\u306b\u3001\u30d6\u30eb\u30fc\u30c1\u30fc\u30ba\u3068\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\u3092\u6df7\u305c\u5408\u308f\u305b\u305f\u3082\u306e\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u3002<\/p>\n<\/a> <\/a><\/p>\n