These cheddar meatballs are good on their own, but they’re also good smothered in gravy or tomato sauce. Consider getting double-duty out of them: have them on their own, and toss the leftovers into some sauce or gravy and get a second meal out of it.
Ingredients for 22 meatballs, serving 6
2 tsp olive oil
2 slices substantial (wheat, whole-grain, etc.) bread, torn into small pieces
2 Tbs milk
5½ oz. cheddar
1/2 medium white onion, peeled and quartered
2/3 cup minced fresh parsley (optional)
2-3 large garlic cloves, peeled
1½ tsp red pepper flakes
1½ tsp salt
1 tsp freshly ground black pepper
3/4 tsp thyme
1 tsp oregano
1 lb. ground pork
1 lb. 80/20 beef
2 large eggs
Cream Gravy or Spaghetti Sauce, for serving (optional)
How to do it:
- Use the olive oil to lightly coat the bottom of a large baking tray. Wipe away excess, if necessary. Set aside. Preheat oven to 350°F.
- Place the bread into a food processor and pulse it to crumbs or very small pieces. (If it’s too moist for that, mince it with a knife.) Place it into a small mixing bowl and sprinkle the milk over it. Toss the bread with a spatula, and set it aside. Then, reconfigure the processor to shred the cheese. Place the shredded cheese into a large mixing bowl. Switch back to the processor blade to pulse the onion until finely chopped. Add it to the mixing bowl. Do the same with the (parsley and) garlic.
- Sprinkle the red pepper, salt, black pepper, thyme, and oregano over the cheese mixture. Toss the mixture lightly with a spatula to distribute the ingredients without clumping the cheese. Add the set-aside bread, the pork, and the beef to the mixing bowl. Crack the eggs over the meat. Use your hands to gently separate the beef and pork, or pull it into ever-smaller chunks, mixing as you go. Continue to use your hands to gently toss the entire mixture, feeling around for larger meat chunks as you do, and pulling them into smaller bits. As you continue to toss, mix, and pull apart, the mixture will begin to come together into a single mass. That’s your signal to stop.
- Use an ice cream scoop to measure out 2 1/4 – 2 3/8 oz. of the meatball mixture, form it into a 2-inch-diameter ball, and place it on the prepared tray. Continue until you’ve used all the meat mixture. The meatballs should not touch one another on the tray.
- Bake the meatballs for 45 minutes, or until no longer pink inside. Let cool for 5 minutes before serving.
Best fresh. Very good leftover, but less tender.
Notes:
You can substitute another cheese for the cheddar, according to your tastes. And sure, you can start with pre-shredded cheese … or should you?
Use more or less garlic depending on how much you love garlic, and what kind of sauce – if any – you’re going to pour over the meatballs. Three large cloves is a lot.
You don’t need a sauce for these meatballs. They’re delicious on their own. However, they do pair well with sauce!
As you can see from the photo, some of the cheese is going to melt out of the meatballs. It’s OK. It starts to melt out just as the meatballs are done, so if you see it’s happening, test the balls. You scoop up all that melted cheese with the servings; it’d delicious. Nonetheless, if you want to try to capture all the cheese in the balls, you can experiment with cubing the cheese instead of shredding it, and forming the meatballs around the cubes.
Don’t hesitate to pair these meatballs with tomato sauce. It’s a nice combination.
Cheddar Meatballs
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. In preparing this post, I came to wonder just how much garlic you’d need to repel a vampire, and if you could get it from eating these meatballs. Turns out, it only “repels” them in as much as they have an intense dislike of it (and, consequently, most Italian food).
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Now your talking Jeff, I’ve yet to meet a meatball I didn’t like. Meatballs without a sauce or gravy are an appetizer, aren’t they? As I’m sure you know we take our meatballs seriously over this way and I know yours would set well on about any Swedish table. I’ve pinned this one to my “Meatball Recipes From Around The World” board for a future cook. Thanks for sharing.
Ron recently posted…Påskris, the Red Cross and a cake…
Meatballs of the world? Sounds amazing!
I’m definitely going to try these, they look terrific with that gravy but I know they would be delicious all on their own. It seems we are both in a meatball frame of mind. 😀
Karen (Back Road Journal) recently posted…Chicken Parmesan Meatballs
Yes, it looks like we are! We should have a meatball potluck!
What an amazing combo of flavours! Looks terrific with that gravy.
angiesrecipes recently posted…Seedy Keto Burger Buns
Thanks, Angie!
dude these looks so dang tasty.
Thanks, man!
The meatballs looks wonderful. Thanks for including the link to your previous post about shredding cheese. I always shred my own cheese. LIke you, I like that it avoids the added cellulose, and that it is less expensive.
Yeah, and with a food processor, it merely takes seconds.
Love these. I like the idea of having them naked, nice and tender and moist. But who doesn’t look a good red sauce. And the cheesiness adds so much – I enjoy anything and all things cheesy.
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Thanks, Mimi!
It’s good to know that I won’t have to fight any vampires when it comes to downing these meatballs. This recipe is totally calling my name, and I have no shame when it comes to scraping up the melted cheese. I bet the leftovers would be delicious in a meatball sub form!
David @ Spiced recently posted…Chicago Hot Dog Pasta Salad
You know, I didn’t think to put them on a sub, but I did eat them with red sauce and pasta. A sun would have been amazing.
What a delicious looking dish, those meatballs are mouthwatering! Love smothering them in gravy, comfort food at its best.
Sorry, I haven’t been around, I’ve been ill, we are still trying to figure out what is wrong with me. I’m trying to catch up, but I hope you understand.
Oh my gosh, I’m so sorry to hear that! I hope things improve quickly!
Love meatballs! Particularly like them in a hero (hoogie; grinder; whatever). Never made cheddar ones — really should try that. Thanks!
John / Kitchen Riffs recently posted…Curried Creamy Coleslaw
These would be so welcome in a hero!
How fun are these? Just look at that cheese oozing out. Total comfort food Jeff.
Thanks, Peter!
I haven’t made meatballs in FOREVER!! I always forget how good they are. This looks so good!
And I adore garlic. So 3 might not even be a lot for me :p
Go for it, Cathleen!
The mixture of herbs and spices in these sounds absolutely scrumptious! I’d have them any which way. In fact, I’d be happy with a plate of them and a fork. 🙂
They were so good on their own, fresh out of the oven.
Jeff, these meatballs look amazing! Love the cheddar in them! They look so good with the gravy, I’d love to have them over mashed potatoes.
They’d be great with potatoes!
Another great recipe Jeff and yes loaded with cheese…the way I like it. I will just need a side of salad and I am good.
I hope you are having a fabulous week!
A side salad would make a nice accompaniment. And I am having a fabulous week, thank you!
Lynne and I love meatballs Jeff. I can do several different variations using ground beef, turkey or some meat free options too. Just the name of your recipe “cheddar meatballs” has me salivating. Lynne too when I showed her your pictures! Yep, gonna have to add this recipe to out list of favourite meatball recipes!
I’ve seen many of your interesting meat variations and substitutions, and have always thought they looked delicious!
I’ve used ricotta cheese in meatballs but never cheddar. It sounds delicious! Looks it too… GREG
You know, I never had, either!
Yum this sounds very delicious jeff. Who doesn’t love a meatball?:-). Cheers sherry
Thanks, Sherry!
Oooh all that melty cheese talk has me craving these! These sound wonderful!
Shashi at SavorySpin recently posted…Air Fryer Chocolate Orange Cupcakes
If you’re a fan of melty cheese (and who isn’t) you’ll love it.
I know just from the title that I’d love these. Cheddar isn’t used nearly enough in food I feel! 😀
Thanks, Lorraine!
lovely recipe. Can’t wait to make these meatballs with my daughter <3
What a nice recipe, I love cheddar!! I could eat cheddar at every meal!
have a beautiful day!
Me too!
Wow, these look so delicious! I’m kind of craving meatballs right now, since with a vegetarian in the house, I rarely cook them anymore. May have to make an except for these though! 😍
Molly Pisula recently posted…White Asparagus Mimosa
Oh, boy, this photo at the top of your blog put me right in the mood for meatballs!! Not exactly summer fare, but they will make my taste buds VERY happy!
I know what you mean! I’m living through a mini heat wave at the moment, and have been scarfing down a pasta salad that I found on your blog! Still, I’m craving hot food. Anyway, at first I was disappointed that a lot of the cheese leaked out of the meatballs – I knew it would – but I found that the leaked-out cheese became almost like a sauce or accompaniment. Tasty!
Hmmm, this was suggested right now and went to my cooking list!
Bonjour .
Des très jolie boulette de viandes bien appétissante .
Bonne journée .
Merci, Jacques!