Ultimate Baked Cheesy Meatballs

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Ultimate Baked Cheesy Meatballs are a rich, savory dish featuring tender, juicy meatballs baked in a robust tomato sauce and smothered with melted cheese. These meatballs are seasoned generously, seared for flavor, then baked until golden and bubbling. The cheese melts into the sauce and meat, creating a gooey, indulgent layer that clings to every bite.

This dish is ideal for weeknight dinners, potlucks, or comfort food cravings. It’s versatile—serve it over pasta, with crusty bread, or tucked into sandwiches. The meatballs are made from a blend of ground beef and chicken (or lamb), breadcrumbs, herbs, and spices, then baked in a casserole dish with marinara and a generous topping of mozzarella and cheddar.

Whether you’re cooking for family or entertaining guests, these cheesy meatballs deliver bold flavor and satisfying texture. They’re easy to prepare, freezer-friendly, and endlessly customizable. The aroma alone—garlic, herbs, and bubbling cheese—is enough to draw everyone to the table.

INGREDIENTS:

For the meatballs:

  • 500g ground beef
  • 250g ground chicken or lamb
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika

For the sauce:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can (400g) crushed tomatoes or tomato puree
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 cup water or broth

For the cheese topping:

  • 1 cup shredded mozzarella
  • 1/2 cup shredded cheddar
  • Optional: 1/4 cup grated Parmesan
  • Optional garnish: chopped parsley or basil

INSTRUCTION:

Step 1: Prepare the meatballs

  1. In a large mixing bowl, combine ground beef and chicken.
  2. Add grated onion, garlic, breadcrumbs, Parmesan, egg, parsley, and all seasonings.
  3. Mix gently with hands or a spoon until just combined. Avoid overmixing.
  4. Shape into meatballs, about 1.5 inches in diameter. You should get 18–20 meatballs.
  5. Place on a tray and refrigerate for 15 minutes to firm up.

Step 2: Sear the meatballs (optional but recommended)

  1. Heat a skillet over medium heat and add a tablespoon of oil.
  2. Sear meatballs in batches until browned on all sides, about 2–3 minutes per side.
  3. Transfer to a plate. They don’t need to be fully cooked—just browned.

Step 3: Make the sauce

  1. In the same skillet, add olive oil and garlic. Sauté for 30 seconds.
  2. Add tomato paste and cook for 1 minute.
  3. Stir in crushed tomatoes, salt, sugar, basil, pepper, and water.
  4. Simmer for 10 minutes until slightly thickened.
  5. Taste and adjust seasoning.

Step 4: Assemble and bake

  1. Preheat oven to 180°C (350°F).
  2. Spread a thin layer of sauce in the bottom of a baking dish.
  3. Arrange meatballs evenly in the dish.
  4. Pour remaining sauce over the meatballs.
  5. Sprinkle mozzarella, cheddar, and Parmesan over the top.
  6. Cover loosely with foil and bake for 25 minutes.
  7. Remove foil and bake another 10–15 minutes until cheese is golden and bubbling.
  8. Let rest for 5 minutes before serving.

SERVINGS:

This recipe yields 4 to 6 servings, depending on portion size. Serve with pasta, rice, bread, or roasted vegetables.

NOTE:

Meatball Tips

  • Meat blend: Combining beef with chicken or lamb adds depth and moisture.
  • Breadcrumbs: Help bind and soften the texture. Use fresh or panko.
  • Egg: Essential for binding.
  • Flavoring: Adjust chili flakes for heat. Add cumin or fennel for variation.
  • Searing: Adds flavor and helps retain shape. Can be skipped for a softer texture.

Sauce Tips

  • Tomato base: Use good-quality crushed tomatoes or puree.
  • Sweetness: A pinch of sugar balances acidity.
  • Herbs: Basil and oregano are classic; thyme or rosemary adds earthiness.
  • Thickness: Simmer until slightly reduced. Avoid watery sauce.

Cheese Tips

  • Mozzarella: Melts beautifully and adds stretch.
  • Cheddar: Adds sharpness and color.
  • Parmesan: Adds umami and crisp top.
  • Layering: Cheese should cover meatballs evenly for full melt.

Serving Suggestions

  • With pasta: Spaghetti, penne, or tagliatelle.
  • With bread: Garlic bread, naan, or crusty rolls.
  • With salad: Crisp greens with vinaigrette.
  • As sliders: Serve meatballs in buns with extra cheese.

Storage and Reheating

  • Refrigeration: Store in airtight container for up to 3 days.
  • Freezing: Freeze cooked meatballs and sauce in portions.
  • Reheating: Warm in oven or microwave. Add fresh cheese before reheating.

Customization Ideas

  • Spicy version: Add jalapeños or hot sauce to meat mixture.
  • Herbed version: Mix fresh basil or thyme into sauce.
  • Stuffed meatballs: Insert a cube of cheese inside each meatball.
  • Vegetarian: Use lentils, mushrooms, or paneer instead of meat.

Practical Tips

  • Batch prep: Double recipe and freeze half.
  • Uniform size: Use a scoop or scale for even meatballs.
  • Presentation: Serve in a cast iron skillet or ceramic dish.
  • Garnish: Sprinkle herbs or chili flakes before serving.

Mindful Cooking

  • Sensory cues: Watch for bubbling cheese, golden top, and rich aroma.
  • Relaxation: Rolling meatballs is rhythmic—enjoy the process.
  • Sharing joy: Perfect for family meals—serve with warmth and generosity.
  • Creative expression: Customize flavors and presentation to reflect your style.
  • Seasonal twist: Add pumpkin puree in autumn or fresh herbs in spring.
  • Cultural connection: Meatballs are beloved worldwide—celebrate their versatility and heritage.

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