Making delicious homemade meatballs doesn’t have to be complicated. This recipe shows you how to make tender, cheesy meatballs in the oven with minimal effort. The entire process takes about 45 minutes, making it a great option for a comforting and quick dinner.
What You Will Need:
- 1 ½ pounds of ground beef or ground turkey
- 1 tablespoon of garlic powder
- 2 tablespoons of oregano
- ¼ cup of shredded parmesan cheese
- ½ cup of shredded mozzarella cheese
- 1 egg
- ½ teaspoon of sea salt
- ½ teaspoon of black pepper
Mixing the Meatballs
The ingredients are very basic. Meat, seasonings, cheese, and an egg. There are substitutes for the cheese such as, Asiago cheese. Asiago cheese would add a bolder flavor. Add the ingredients to an appropriately sized bowl all at once and mix together. A large spoon to mix it all up works just fine. However, I like to get my hands in there and make sure it’s all combined. Once the ingredients are all combined, let the mixture rest if you can. If you are in a hurry, it’s no big deal to start rolling them out right away.
Rolling the Meatballs for Baking
I roll up the meatballs so that they are around two ounces each. If you don’t have a scale, two ounces is about the size of a golf ball. As the meatballs are rolled up, place them on a parchment lined baking sheet. Preheat your oven to 350 degrees F and bake them for 17-20 minutes.
Freezing the Meatballs
The cheesy meatballs can be frozen for up to three months. The flash freezing process is easy. Place the cooled, cooked meatballs on a baking sheet with a fresh piece of parchment. Place the meatballs, uncovered, in your freezer for 30-40 minutes. Next, place in a freezer bag and place them back into the freezer until you are ready to use them.
For another great meatball recipe try my buffalo chicken meatballs!
This is just one of the great dinners I have on my site. Click here to try out some more!
FAQ’s:
Absolutely. While this recipe is great with ground beef, it also works well with ground turkey or ground pork. You could even use a mix, like half beef and half pork, for added flavor and tenderness.
The most common reason for dry meatballs is overmixing the ingredients or using very lean ground beef. Mix the meat, cheese, and seasonings just until they are combined. Using an 80/20 or 85/15 ground beef will also ensure they stay nice and juicy.
This recipe is very flexible. For a sharper flavor, try swapping the parmesan for Asiago or Pecorino Romano. You could also use provolone in place of mozzarella for a slightly different cheesy pull.
These meatballs are incredibly versatile. Serve them over spaghetti with your favorite marinara sauce, place them in a toasted hoagie roll for a meatball sub, or serve them on their own with toothpicks as a party appetizer.
For best results, you can let the frozen meatballs thaw in the refrigerator overnight. Then, gently reheat them in a simmering sauce on the stovetop for about 15-20 minutes. You can also place them in a baking dish with a little sauce, cover with foil, and bake at 350°F until warmed through.
Quick and Easy Cheesy Meatballs
Ingredients
- 1 ½ pounds of ground beef or ground turkey
- 1 tablespoon of garlic powder
- 2 tablespoons of oregano
- ¼ cup of shredded parmesan cheese
- ½ cup of shredded mozzarella cheese
- 1 egg
- ½ teaspoon of sea salt
- ½ teaspoon of black pepper
Method
- Combine all ingredients in an appropriately sized bowl and mix thoroughly. Cover and let rest if you have time.
- Roll meatballs into 2 oz balls. You should get about 30 meatballs.
- Bake at 350 degrees F for 17-20 minutes.
Leave a Reply
You must be logged in to post a comment.