The photograph perfectly captures the rich, savory appeal of tender meatballs topped with a gooey, melted blend of orange Cheddar and white cheese. These Cheesy Baked Meatballs are an effortless yet impressive meal or appetizer, delivering a burst of flavor in every bite. They are incredibly versatile—perfect served on their own with toothpicks, over pasta, or stuffed into a sandwich.
This recipe focuses on creating moist, flavorful meatballs and finishing them with a simple bake under a blanket of delicious, bubbling cheese.
✨ Ingredients for Cheesy Baked Meatballs
The key to moist meatballs is using a blend of meats and adding a binder to lock in moisture during the baking process.
1. 🥩 The Juicy Meatballs
- Meats: 1 lb Ground Beef (at least 80\% lean), 1/2 lb Ground Pork or Italian Sausage (for moisture and flavor).
- Binder: 1/2 cup Panko Breadcrumbs, 1/4 cup Milk or Buttermilk.
- Aromatics: 1/2 small Yellow Onion, finely grated, 2 cloves Garlic, minced.
- Seasoning: 1 teaspoon Salt, 1/2 teaspoon Black Pepper, 1 teaspoon Italian Seasoning, 1/4 teaspoon Red Pepper Flakes (optional).
- Finish: 1 tablespoon fresh Parsley, chopped (mixed into the meat and used for garnish).
2. 🧀 The Cheesy Topping
- Cheese Blend: 1 cup shredded Cheddar Cheese, 1 cup shredded Mozzarella or Provolone Cheese (the blend provides the rich orange and white colors seen in the photo).
👩🍳 Instructions: Baked for Ease and Tenderness
Baking the meatballs is easier and healthier than frying and ensures they remain moist while developing a slight crust.
Step 1: Prepare and Shape the Meatballs
- Hydrate Binder: In a small bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs absorb the liquid.
- Combine Ingredients: In a large bowl, gently combine the ground beef, ground pork/sausage, grated onion, minced garlic, salt, pepper, Italian seasoning, and red pepper flakes (if using).
- Mix Gently: Add the hydrated breadcrumb mixture and half of the chopped fresh parsley. Mix very gently with your hands until the ingredients are just incorporated. Overmixing makes the meatballs tough.
- Shape: Roll the mixture into uniform meatballs, approximately 1.5 inches in diameter.
Step 2: Bake the Meatballs
- Preheat: Preheat your oven to 400^{\circ}\text{F} (200^{\circ}\text{C}). Line a baking sheet with parchment paper or foil and place a wire rack on top (optional, but allows for even air circulation).
- Bake: Arrange the meatballs on the prepared rack or baking sheet. Bake for 15 minutes.
Step 3: Add Cheese and Finish
- Add Topping: After 15 minutes, carefully remove the meatballs from the oven. Combine the shredded Cheddar and Mozzarella cheese blend. Top each meatball generously with the mixed cheese.
- Finish Baking: Return the meatballs to the oven and bake for an additional 5-8 minutes, or until the cheese is completely melted, bubbly, and beautifully gooey, and the meatballs are cooked through (165^{\circ}\text{F} internal temperature).
- Rest and Serve: Remove from the oven and let the meatballs rest for 5 minutes before serving.
Step 4: Plating and Garnish
- Plate: Stack the hot, cheesy meatballs high on a serving platter or plate.
- Garnish: Sprinkle the meatballs generously with the remaining fresh chopped parsley for a pop of color and freshness.
- Serving Suggestion: Serve immediately with toothpicks for an appetizer, or pair them with a simple tomato sauce and crusty bread.
💡 Meatball Master Tips
- Baking for Ease: The Baked Meatball method is simple, requires less cleanup, and ensures consistently juicy meatballs perfect for stacking.
- The Cheese Blend: Using a blend of Cheddar and Mozzarella provides the deep orange color, classic flavor, and stretchiness visible in the final product.
- Panko and Milk: The combination of Panko and milk is the secret to Moist Baked Meatballs, as they absorb and lock in moisture during the high heat cooking process.
- Uniform Size: Rolling the meatballs to a uniform size is key for even cooking and a beautiful, professional presentation when stacked.