These succulent meatballs are simmered to perfection in a rich, homemade tomato sauce. Topped generously with mozzarella and then baked until golden, these Cheesy Italian Meatballs are super impressive and easy to make.
Imagine some tender and succulent meatballs simmered in a rich marinara sauce, then topped with a golden-brown cheesy layer. Sound delicious, right? Trust me, this cheesy Italian meatball recipe will make your taste buds sing joyfully and crave more.
So make this recipe if you are looking for a quick but still impressive and delicious dinner recipe. Super easy to make, these cheesy beef meatballs are a delicious and healthy dinner recipe that can be enjoyed with many side dishes to create a complete meal.
Why These Cheesy Meatballs Recipe Works:
- Quick & Easy: Ready in under 30 minutes, these meatballs are moist and juicy and pair perfectly with the tomato sauce.
- Super cheesy: Featuring gooey mozzarella and rich Parmesan. Plus, feel free to experiment with cheeses like provolone or ricotta.
- Make Ahead: Perfect for busy days; prepare the mix ahead, then bake when you’re set.
- 10-Minute Prep: Spend a mere 10 minutes prepping for an aromatic and delicious meal.
- Day to Night: A versatile dish, great for both hearty lunches and cozy evening dinners.
- Versatile: Make it yours by adjusting seasonings or cheeses, like adding a hint of heat with red pepper flakes or swapping out the cheese types.
Ingredients For Cheesy Italian Meatballs Recipe
Even if it looks so impressive, you will be surprised to see that this recipe is made using simple ingredients that you probably already have in your pantry. Here is a list of everything you will need:
For The Meatballs
- Ground Beef – I used 80-85% lean ground beef to avoid excess fat.
- Eggs – help everything to bind together.
- Parmesan Cheese – try using freshly shredded parmesan to enhance the flavors in this recipe.
- Keto Breadcrumbs – if you don’t have keto breadcrumbs, you can replace them with the same amount of parmesan cheese or almond flour.
- Onion – one medium onion finely chopped.
- Garlic – use fresh garlic for a more intense flavor. You can also replace it with garlic powder to taste.
- Parsley – you can either use fresh or fried parsley.
- Salt and pepper – to taste.
- Olive Oil and Butter – used to cook the meatballs. You will need unsalted butter.
For The Marinara Sauce
- Olive Oil – used to sautee the aromatic. You can also use your favorite vegetable oil.
- Onion and garlic – use finely chopped onion and minced garlic to add depth and complexity to the sauce.
- Dried Oregano and Basil – these two ingredients give that authentic Italian flavor to the dish.
- Tomato Sauce – ensure that you read the label and that there is no added sugar.
- Salt and Pepper – to taste.
Shredded Cheese – I used freshly shredded mozzarella cheese, but you can also use your favorite type of cheese or a mixture of your favorite ones.
How To Make Cheesy Italian Meatballs
Once you see how easy it is to make these cheesy Italian meatballs, you will want to make them over and over again. Here is everything you need to do:
Forming the Meatballs
- Take a small amount of the meat mixture and roll it between your hands to form a golf ball-sized meatball. To make this easier, use a small cookie scoop.
- Continue this process until all of the mixture is used. You should get approximately 20-24 meatballs.
How To Cook Juicy Meatballs
- Heat the olive oil and unsalted butter over medium heat in a large skillet until the butter is melted and foamy.
- Carefully place the meatballs in the skillet, ensuring they aren’t overcrowded. You might need to cook them in batches.
- Cook for 5 minutes on each side until they are browned and have a crust.
- Using tongs or a spatula, transfer the browned meatballs to a plate and set them aside.
Meatballs Sauce
This tomato meatball sauce is made from juicy tomatoes, combined with the gentle flavors of onions and garlic, and a touch of classic herbs like oregano and basil. It’s easy, tasty, and just what your meatballs have been waiting for.
- In the same skillet, add the extra-virgin olive oil. Add the finely chopped yellow onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant but not browned (about 2-3 minutes).
- Pour the tomato sauce into the skillet.
- Season with dried oregano, dried basil, salt, and pepper. Stir to combine all the ingredients.
- Bring the sauce to a gentle simmer.
- Gently place the browned meatballs back into the skillet, ensuring they are nestled into the sauce.
To the Oven: No cheesy meatball is complete without – you guessed it – cheese!
In it goes, into a preheated oven at 200°C/400°F. About 10 minutes, or until you see that cheese bubbling with joy and donning a golden hue.
Tips For Making The Best Cheesy Italian Meatballs Recipe
- Use an ice cream scoop to form the meatballs easily.
- Don’t overcrowd the pan while cooking the meatballs. If you don’t have a large pan, I recommend cooking the chicken meatballs in batches.
- Don’t overmix the meatball mixture since you will have some dried and thought meatballs.
- Use freshly shredded cheese to ensure it melts evenly.
Storing Ideas
- Fridge – you can store these Italian meatballs in an airtight container in the fridge for up to 4 days.
- To reheat: use the microwave to reheat the leftovers for 3 minutes until warm.
- Freezer – you can also freeze these cheesy Italian meatballs in a freezer-safe container for up to 2 months.
Serving Ideas
A great thing about this recipe is that you can serve this chicken meatball alfredo with many side dishes to enjoy a complete meal. Here are some great ideas:
Frequently Asked Questions
Can I Cook The Meatballs In The Oven?
Yes, it’s super easy to cook meatballs in the oven.
To cook meatballs in the oven, start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Shape your meat mixture into meatballs—golf ball size is typical—and place them evenly spaced on the baking sheet. Bake for 20-25 minutes, or until they’re browned and fully cooked through with an internal temperature of 160°F (71°C). For a crispier exterior, consider broiling them for the final 2-3 minutes, but watch closely to avoid burning.
Can I Make The Meatballs Ahead Of Time?
Absolutely! Making meatballs ahead of time is a great way to save on meal prep when you’re ready to serve. After shaping and cooking them, let them cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3-4 days. When you’re ready to make your sauce, simply take the meatballs out and either warm them up in the sauce as it simmers or reheat them separately before adding. It’s a convenient method that ensures you have delicious, homemade meatballs on hand whenever the craving strikes or you’re short on time! 🍝🥘🕒
Can I Use A Different Sauce Instead Of Marinara?
Sure, while marinara sauce is a classic choice, you can try making different sauces like creamy Alfredo sauce, tangy pesto, or a spicy tomato sauce.
More Meatballs Recipes
- Easy Chicken Meatballs
- Chicken Meatballs Alfredo
- The Best Keto Meatballs Recipe
- Sausage Balls – Keto & Low Carb
Cheesy Italian Meatballs
Description
Ingredients
Meatballs:
- 1 ½ lbs lean ground beef
- 2 large eggs
- ¼ cup fresh Parmesan cheese grated
- ½ cup breadcrumbs or almond flour
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 2 tsp salt
- 1 tbsp unsalted butter
Marinara Sauce:
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cans crushed tomatoes 15 oz each
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt and pepper to taste
- 1 cup mozzarella cheese shredded
Instructions
- In a large mixing bowl, combine ground beef, eggs, Parmesan cheese, breadcrumbs, onion, garlic, parsley, and salt. Mix until well combined.1 ½ lbs lean ground beef, 2 large eggs, ¼ cup fresh Parmesan cheese, ½ cup breadcrumbs, 1 medium yellow onion, 2 garlic cloves, 2 tbsp fresh parsley, 2 tsp salt
- Shape the mixture into golf ball-sized meatballs using an ice cream scoop.
- Heat olive oil and butter in a large skillet over medium heat. Cook the meatballs for about 5 minutes on each side or until browned. Transfer to a plate and set aside.1 tbsp unsalted butter
- In the same skillet, add extra-virgin olive oil and sauté the chopped onion and minced garlic until fragrant and translucent for about 5 minutes.1 medium yellow onion, 2 cloves garlic
- Add in the crushed tomatoes and stir. Season with oregano, basil, salt, and pepper.1 1/2 cans crushed tomatoes, 2 tsp dried oregano, 2 tsp dried basil, Salt and pepper
- Bring the sauce to a simmer, then return the meatballs to the skillet, coating them with the sauce.
- Sprinkle shredded mozzarella cheese on top of the meatballs.1 cup mozzarella cheese
- Bake in a preheated oven at 200°C/400°F for 10 minutes, or until the cheese is melted and slightly golden. Consider covering with a lid or aluminum foil if you prefer a softer, moister result.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
