If you want to bring a serious wow-factor to your comfort food repertoire, Cheese Meatballs are where it’s at! This Italian-American classic serves up juicy, tender meatballs loaded with gooey mozzarella and nutty Parmesan, all wrapped in cozy herbs and garlic. Whether you tuck them into spaghetti, nestle them in a sub roll, or simply dunk them in marinara, these Cheese Meatballs are loved by both picky kids and foodie adults. Easy enough for a weeknight but dazzling enough for a get-together, you’ll want to keep this crave-worthy recipe in your back pocket.
Ingredients You’ll Need
Each ingredient here plays an essential role in creating that irresistible bite—a balance of hearty protein, creamy cheese, herby goodness, and just the right touch of savoriness and texture. You’ll find that simple pantry staples truly shine when blended together for these meatballs.
- 1 pound ground beef or ground turkey: The base of your meatballs—choose beef for rich classic flavor, or turkey for a lighter twist.
- 1/2 cup breadcrumbs: Breadcrumbs help lock in moisture and keep the meatballs soft and fluffy instead of dense.
- 1/2 cup shredded mozzarella cheese: Provides that signature melty, stretchy cheese pull with every bite.
- 1/4 cup grated Parmesan cheese: Adds savory depth and a hint of sharpness to the mix.
- 1 large egg: The all-important binder that holds everything together without making things heavy.
- 2 cloves garlic, minced: Minced garlic gives a punch of aromatic flavor.
- 2 tablespoons fresh parsley, chopped: Freshness and color in every bite—parsley balances richness.
- 1 teaspoon dried Italian seasoning: This blend brings herby complexity and classic Italian flavor.
- 1/2 teaspoon salt: Essential for seasoning and highlighting every component.
- 1/4 teaspoon black pepper: A gentle kick to wake up all the flavors.
- 1 tablespoon olive oil (for baking or pan-frying): Prevents sticking and helps develop golden, tasty edges whether you bake or fry.
- Marinara sauce for serving (optional): Classic and perfect for dipping or spooning over your finished Cheese Meatballs.
How to Make Cheese Meatballs
Step 1: Prep Your Oven and Baking Sheet
Get things started by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with a bit of olive oil if you like a crispier finish on the bottom of your Cheese Meatballs.
Step 2: Mix Together the Ingredients
In a big bowl, combine your ground meat, breadcrumbs, shredded mozzarella, grated Parmesan, egg, minced garlic, parsley, dried Italian seasoning, salt, and pepper. The trick here is to mix just until combined—overmixing can make the meatballs dense, but gentle mixing keeps them light and juicy with those little pockets of cheesy goodness throughout.
Step 3: Shape Your Cheese Meatballs
Using either your hands or a small cookie scoop, form the mixture into balls about 1 and 1/2 inches in diameter and then set them neatly on your prepared baking sheet. Keeping them the same size ensures even, reliable cooking (and everyone fights over the same-sized ones anyway!).
Step 4: Add Olive Oil for Flavor and Crust
Drizzle or lightly brush olive oil over the tops of the meatballs. This step encourages a gorgeous golden crust and just a hint of extra richness—don’t skip it!
Step 5: Bake or Pan-Fry to Perfection
Pop the sheet into your preheated oven and bake for 18 to 20 minutes, until the Cheese Meatballs are beautifully browned and cooked through. Alternatively, for those who chase a crispier exterior, pan-fry them in a skillet with olive oil over medium heat for 10 to 12 minutes, turning every so often to brown all sides. Either way results in melty, irresistible meatballs you’ll want to sneak straight off the tray.
Step 6: Serve Warm with Marinara
Once done, let them cool for just a minute, then serve warm—either dunked into your favorite marinara or spooned over a cozy pile of spaghetti. For a true cheese lover’s touch, sprinkle a bit of extra Parmesan over the top.
How to Serve Cheese Meatballs
Garnishes
Amp up your serving game with little finishing touches: a shower of fresh chopped parsley adds color and a clean, herby pop, while a generous dusting of extra Parmesan cheese makes each bite even cheesier. Don’t forget a sprinkle of red pepper flakes for those who love a bit of extra zip.
Side Dishes
These Cheese Meatballs are incredibly flexible—serve them over al dente spaghetti tossed with marinara for classic appeal, nestle them into a toasty, garlic-buttered sub roll with a cheese melt for a crowd-pleasing sandwich, or simply plate them with a bright arugula salad and crusty bread for a lighter meal.
Creative Ways to Present
For parties or entertaining, try skewering your Cheese Meatballs with cute picks for easy passing and dunking, or tuck them into mini rolls as irresistible sliders. You can even serve them over creamy polenta for an upscale touch, or slice leftovers to top pizza or flatbreads.
Make Ahead and Storage
Storing Leftovers
Let the Cheese Meatballs cool completely before transferring to an airtight container. Slip them into the fridge, and you’ll have an easy protein to reheat for up to four days—perfect for next-day lunches or speedy dinners.
Freezing
These reheat so well from frozen, making them a fabulous meal-prep option! Bake the meatballs as directed, let them cool, then pack them into a freezer-safe container or bag. They’ll stay delicious for up to 3 months. For best quality, separate layers with parchment paper so they don’t stick together.
Reheating
To reheat, simply warm the Cheese Meatballs on a baking sheet in a 350°F oven for about 10 minutes, or microwave them until hot. If reheating from frozen, add a few extra minutes, or let them thaw overnight in the fridge first. For the ultimate comfort touch, nestle them into bubbling marinara sauce on the stovetop.
FAQs
Can I use a different type Main Course
Absolutely! While mozzarella and Parmesan are classic for Cheese Meatballs, feel free to swap in provolone, fontina, or even sharp cheddar for fun twists. Just be sure they’re well-shredded or grated so they melt evenly.
How do I keep my meatballs from falling apart?
The egg and breadcrumbs in this recipe are your best friends for binding the mixture. If your meatball mixture feels too wet, add a little more breadcrumbs; if too dry, a splash of milk helps. Mixing gently while still making sure everything is combined ensures the best texture.
Can I make these gluten-free?
Yes! Swap out the regular breadcrumbs for your favorite gluten-free alternative—oat, rice, or even almond flour works in a pinch. Everything else in the Cheese Meatballs recipe is naturally gluten-free.
What’s the best way to reheat Cheese Meatballs without drying them out?
The oven is great for keeping the meatballs juicy—place them in a baking dish, cover loosely with foil, and gently warm. Reheating in sauce on the stovetop is another surefire way to keep them moist and delicious.
Can I double or halve this recipe?
Definitely! Doubling is ideal for meal prep or feeding a crowd, while halving makes just the right amount for a cozy dinner for two. Just keep an eye on them while baking or frying, as smaller batches may cook a tad faster.
Final Thoughts
If you’re craving cheesy, savory, straight-from-the-oven bliss, these Cheese Meatballs are calling your name. They’re as simple as they are impressive, perfect for weeknights or at-home celebrations. Invite your friends or family to the table, serve these up, and watch them disappear!
Print
Cheese Meatballs Recipe
- Total Time: 35 minutes
- Yield: 18 meatballs 1x
- Diet: Non-Vegetarian
Description
These Cheese Meatballs are a flavorful twist on the classic dish, combining ground meat with a cheesy, herb-infused mix. Baked to golden perfection, they are perfect for a comforting meal.
Ingredients
For the meatballs:
- 1 pound ground beef or ground turkey
- 1/2 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for baking or pan-frying)
For serving:
- Marinara sauce (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or olive oil.
- Mix the meatball ingredients: In a large bowl, combine the ground meat, breadcrumbs, cheeses, egg, garlic, parsley, seasonings, salt, and pepper. Mix gently until just combined.
- Form the meatballs: Shape the mixture into 1 1/2-inch meatballs and place them on the baking sheet.
- Bake: Brush or drizzle the meatballs with olive oil and bake for 18-20 minutes until cooked through and golden brown.
- Serve: Enjoy the meatballs warm with marinara sauce for dipping or alongside pasta.
Notes
- These meatballs freeze well — bake, cool, and store in an airtight container. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 meatballs
- Calories: 190
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 70mg
