This is a dish my mother made years ago. It is sort of reminiscent of Porcupine Meatballs.
1 1/2 pounds hamburger
1 1/2 cups soft bread crumbs (bread torn or cut into small cubes)
1/3 cup chopped green pepper
1/3 cup ketchup
1 egg, beaten
1/2 tsp garlic salt
1/2 tsp salt
1/8 tsp pepper
16 (3/4-inch cubes) American cheese * (see note)
3-4 (8-oz) cans tomato sauce for cooking the meatballs in
about 2 tbsp oil for browning the meatballs in
hot, cooked rice
Mix together the hamburger, bread crumbs, green pepper, ketchup, egg, garlic salt, salt, and pepper. Shape into 16 meatballs. Form around one cube of cheese and set meatballs on a sheet of waxed paper until all meatballs have been formed.
In a large skillet, working in batches, brown the meatballs in hot oil, being careful not to break them apart, until they are browned on all sides. Once all the meatballs are browned, place them all in the skillet and pour the tomato sauce over all and cover the skillet and cook for 15-20 minutes, or until they are cooked through, maybe up to 25 minutes, depending on how lean your meat is. Be careful not to overcook them, or they will become dry and tough. You want them to be tender and the cheese to melt. Serve over hot rice.
* You can find American cheese in 8-oz packages vacuum sealed like you would find Mozzarella, or Colby cheese. You don't have to use something like Velveeta anymore.