Ultimate Baked Cheesy Meatballs are the definition of a “crowd-pleaser.” There is something uniquely satisfying about biting into a tender, well-seasoned meatball and finding a molten core of cheese, or seeing that golden, bubbly crust emerge fresh from the oven. This dish combines the heartiness of a traditional meatball with the indulgent texture of a cheesy bake, making it a versatile superstar for busy weeknights or a centerpiece for your next weekend gathering.
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Whether you serve them over a bed of buttery pasta, alongside roasted vegetables, or stuffed into a toasted hoagie roll, these meatballs offer a level of comfort that few other dishes can match. By baking them instead of frying, you achieve a uniform texture and a concentrated flavor that truly sets this recipe apart from the standard stovetop versions. 😋
What Makes These the Ultimate Baked Cheesy Meatballs?
The secret to a truly great meatball lies in the balance of moisture and seasoning. Unlike traditional meatballs that can sometimes turn out dry or tough, the Ultimate Baked Cheesy Meatballs technique ensures every bite is succulent. This is achieved through a “panade”—a simple mixture of breadcrumbs and milk that binds the meat while locking in juices.
In this specific preparation, the “cheesy” element isn’t just a garnish; it is integrated both inside and outside. Using a blend of mozzarella for that iconic cheese pull and parmesan for a sharp, salty kick creates a depth of flavor that is hard to beat. Because they are baked in a single dish, the juices from the meat mingle with the sauce and melting cheese, creating a rich, savory gravy right in the pan.
Ingredients You Will Need
To create this masterpiece, gather the following high-quality ingredients. Quality meat and fresh herbs make a world of difference in the final profile of your Ultimate Baked Cheesy Meatballs.
- Ground Beef: 2 lbs (90/10 lean ratio works best).
- Breadcrumbs: 1 cup (Italian seasoned or Panko).
- Milk: 1/2 cup to soften the breadcrumbs.
- Eggs: 2 large eggs, lightly beaten.
- Garlic: 4 cloves, minced fine.
- Onion: 1 small white onion, very finely grated.
- Cheese: 1.5 cups shredded Mozzarella and 1/2 cup grated Parmesan.
- Herbs: 1/4 cup fresh parsley, chopped, plus 1 tsp dried oregano.
- Sauce: 3 cups of your favorite marinara or tomato basil sauce.
- Seasoning: Salt and fresh cracked black pepper to taste……
