I grew up with meatballs on repeat — warm, cheesy bites that disappeared faster than I could plate them. These Cheddar Beef Meatballs are that nostalgic comfort, only brighter: sharp cheddar folded into seasoned beef gives each orb a gooey center and a crisp, golden exterior. They’re quick enough for a weeknight, kid-approved, and bold enough to star at casual dinners or game-day spreads.
Why you’ll love this dish
These meatballs hit several sweet spots: they’re fast to make, budget-friendly, and totally customizable. The cheddar melts into little pockets, which gives each bite a satisfying contrast of savory beef and creamy cheese. Because they bake in the oven, cleanup is minimal and the meatballs hold their shape better than when pan-fried. They’re great for feeding a family, bringing to potlucks, or prepping ahead for easy reheats.
“Our family fights over the last one — the cheddar surprise is addictive.” — a regular at my kitchen table
How this recipe comes together
Start by mixing ground beef with aromatics, binders, and the shredded cheddar. Form even meatballs so they cook through uniformly. Spread them on a baking sheet and bake at a moderate temperature until they reach a safe internal temperature and the edges are golden. Total hands-on time is short: mixing and shaping takes about 15 minutes; baking is roughly 25–30 minutes.
What you’ll need
- 1 lb Ground beef
- 1 tsp Garlic powder
- 1/4 cup Green onions, chopped
- 1 tsp Onion powder
- 1/4 cup Parsley, chopped
- 1 Egg
- Salt and pepper to taste
- 1/2 cup Breadcrumbs
- 1 cup Cheddar cheese, shredded
Notes: If you prefer a firmer texture, use panko breadcrumbs instead of regular. For a milder cheese flavor, choose mild cheddar; for a punchier bite, go with sharp. If you need gluten-free, swap the breadcrumbs for gluten-free crumbs or quick oats ground in a blender.
How to prepare it
Preheat the oven to 375°F (190°C).
Put the ground beef into a large bowl. Add the garlic powder, chopped green onions, onion powder, parsley, egg, a generous pinch of salt and some black pepper. Sprinkle in the breadcrumbs and the shredded cheddar. Use your hands or a spoon to mix gently until the ingredients are combined — avoid overworking the meat to keep the meatballs tender. Shape the mixture into evenly sized balls (about 1½ inches or golf-ball size) and place them on a lightly oiled or parchment-lined baking sheet. Bake for 25–30 minutes, or until the meatballs are cooked through and nicely browned. Check doneness with a meat thermometer: the center should reach 160°F (71°C). Let them rest for a few minutes, then serve warm.
Best ways to enjoy it
These meatballs are versatile. Serve them:
- Over a bed of buttered egg noodles with a sprinkle of parsley for a cozy dinner.
- On toasted rolls with extra shredded cheddar and a smear of tangy mustard for handheld sliders.
- With a simple tomato sauce and spaghetti for a classic combo.
- As an appetizer on a platter with toothpicks and a creamy ranch or spicy dipping sauce.
Pair with a crisp green salad or roasted vegetables to balance the richness.
How to store & freeze
Refrigerator: Cool meatballs to room temperature, then store in an airtight container for 3–4 days.
Freezer: Arrange cooled meatballs in a single layer on a baking sheet and freeze for 1–2 hours. Transfer to a freezer bag or container and store up to 3 months. Label with the date.
To reheat: From the fridge, warm in a 350°F (175°C) oven for 8–10 minutes or until heated through. From frozen, bake at 350°F (175°C) for 20–25 minutes, or thaw in the refrigerator overnight and reheat as above. You can also reheat gently in a skillet over medium-low heat with a splash of water or sauce to keep them moist. Always reheat until steaming hot throughout.
Pro chef tips
- Don’t overmix: combine ingredients until just blended to keep meatballs tender.
- Uniform size matters: use a cookie scoop for consistent portions and even cooking.
- Use freshly shredded cheddar if possible — pre-shredded cheese often contains anti-caking agents that can affect melting.
- Chill the formed meatballs 10–15 minutes before baking if you want firmer edges.
- A probe thermometer is the best way to ensure food safety: ground beef should reach 160°F (71°C).
Creative twists
- Add a pinch of smoked paprika or a teaspoon of Dijon mustard to the mix for smoky or tangy notes.
- Make them spicy: fold in diced jalapeños or a dash of cayenne.
- Swap the beef for ground turkey or chicken and increase the breadcrumbs slightly to maintain structure.
- Turn them into “stuffed” meatballs by wrapping a small cube of extra cheddar inside each ball before sealing.
- Finish with a glaze: brush on a mixture of ketchup and brown sugar (or tomato jam) for a sticky, sweet coating.
Your questions answered
Q: How long does this take from start to finish?
A: About 40–45 minutes total: ~15 minutes prep and 25–30 minutes baking.
Q: Can I make the meatballs ahead of time?
A: Yes. Shape them and keep them covered in the fridge for up to 24 hours before baking, or freeze for longer storage.
Q: Can I pan-fry instead of baking?
A: Yes—brown over medium heat in a skillet for 3–4 minutes per side, then reduce heat and cook until done, or finish in a 350°F oven if needed. Baking is more hands-off and keeps the shape consistent.
Q: What if I don’t have an egg or want an egg-free version?
A: Use a flax “egg” (1 tbsp ground flax + 3 tbsp water, rested 5 minutes) or increase the breadcrumbs slightly and add a tablespoon of plain yogurt to help bind.
Q: Is there a best type of cheddar to use?
A: Freshly shredded sharp cheddar gives bold flavor and good melt. Mild cheddar is creamier and kid-friendly; both work well depending on your preference.
Conclusion
If you want another take on cheesy meatballs with a bold finish, check out this BBQ Basted Cheddar Stuffed Meatballs recipe for inspiration and a different technique: BBQ Basted Cheddar Stuffed Meatballs | Buy This Cook That.
Print
Cheddar Beef Meatballs
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
Cheddar Beef Meatballs are cheesy, savory bites with a gooey center and a crisp exterior, perfect for weeknight dinners or game-day spreads.
Ingredients
- 1 lb Ground beef
- 1 tsp Garlic powder
- 1/4 cup Green onions, chopped
- 1 tsp Onion powder
- 1/4 cup Parsley, chopped
- 1 Egg
- Salt and pepper to taste
- 1/2 cup Breadcrumbs
- 1 cup Cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground beef, garlic powder, chopped green onions, onion powder, parsley, egg, a generous pinch of salt, and black pepper.
- Add the breadcrumbs and shredded cheddar, mixing gently until combined without overworking the meat.
- Shape the mixture into evenly sized balls (about 1½ inches) and place them on a lightly oiled or parchment-lined baking sheet.
- Bake for 25–30 minutes or until the meatballs are cooked through and browned, ensuring the internal temperature reaches 160°F (71°C).
- Let them rest for a few minutes before serving warm.
Notes
For firmer texture, use panko breadcrumbs. Choose mild cheddar for a milder flavor, or sharp cheddar for a bolder taste. For gluten-free, substitute breadcrumbs with gluten-free options or ground oats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American