This recipe for cheeseburger meatballs has been one of those accidental discoveries that turned a simple weeknight into a celebration. I first tried this version after seeing Jamielyn Nye share a quick idea for turning familiar cheeseburger flavors into handheld bites. The first time I made them, my kids raced to the table, and the adults kept sneaking them before dinner. They’re juicy, well-seasoned, and hiding a molten cube of cheddar inside each meatball so every bite gives you that unmistakable cheeseburger moment.

I love how this recipe is flexible: use it as an appetizer for a party, a game-day snack, or pair with a crisp salad for a speedy dinner. The exterior browns nicely in a hot oven while the interior stays tender, and the little pop of cheese makes them addictively good. These meatballs are fast — about 35 minutes start to finish — and use pantry-friendly staples. On Savoryte I often recommend keeping the ingredients on hand for last-minute gatherings. They’ve become a household favorite because they deliver big flavor with minimal fuss.

Ingredients

• Ground beef (1 pound, 80% lean): Provides flavor and enough fat to keep the meatballs juicy. Look for 80/20 for the best balance; you can substitute with half pork for added sweetness and tenderness.
• Large egg (1, beaten): Acts as the binder to hold the meat together without making it dense. Use a large egg at room temperature if possible.
• Breadcrumbs (1/4 cup): Regular store-bought fine breadcrumbs help with texture and absorb some moisture; use panko for a slightly lighter texture but expect a more rustic exterior.
• Grated Parmesan (1/4 cup): Adds umami and saltiness to the mixture. Grate from a chunk if possible for the best flavor contrast.
• Finely chopped onion (1/4 cup): Choose yellow or sweet onion and mince finely so it distributes evenly throughout the mixture and softens while baking.
• Minced garlic (2 teaspoons): Fresh garlic gives bright flavor; you can use 1/2 teaspoon garlic powder as a replacement but fresh is preferred.
• Kosher salt (3/4 teaspoon) and ground black pepper (1/4 teaspoon): Seasoning is essential; taste the raw mixture with a tiny pan-fried patty if you’re unsure and adjust.
• Cheddar cheese (4–6 ounces): Cut into twenty-four 1/2-inch cubes (about 24 cubes). Sharp cheddar gives the best tang; you can also use mozzarella for a milder, stretchy center.
• For serving: 24 cherry tomatoes, 24 pickle slices, and iceberg lettuce leaves for a retro burger-style presentation.

Instructions

Preheat and prep:Set the oven to 400°F (204°C). Line a rimmed baking sheet with foil for easy cleanup and spray lightly with non-stick cooking spray so the meatballs won’t stick and the bottoms won’t over-brown. Position a rack in the middle of the oven for even heat.Combine the mixture:In a large mixing bowl gently combine 1 pound ground beef, 1 beaten large egg, 1/4 cup breadcrumbs, 1/4 cup grated Parmesan, 1/4 cup finely chopped onion, 2 teaspoons minced garlic, 3/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper and 1 tablespoon chopped fresh parsley if desired. Stir just until combined — overmixing will make the meatballs dense. If the mixture feels dry, add 1 tablespoon of water at a time until it holds together but remains slightly wet.Portion and stuff:Cut 4–6 ounces cheddar into 24 small cubes, about 1/2 inch each. Using a medium cookie scoop or a heaping tablespoon, scoop even portions of meat (about 1 1/2-inch balls). Flatten the portion slightly in your palm, place a cheese cube in the center, then fold the meat around the cheese and roll into a smooth ball. Place each formed ball on the prepared baking sheet about 1/2 inch apart.Bake:Bake uncovered for 17–20 minutes. At the halfway point (around 9–10 minutes), rotate the pan and gently turn the meatballs so the bottoms don’t over-brown and the cheese melts evenly. Cook until the internal temperature reaches 160°F (71°C) and there is no pink in the center; the cheese will be molten and the exterior lightly browned.Rest and serve:Remove from oven and let rest for 5 minutes so the juices redistribute and the cheese cools slightly. Serve each meatball on a small iceberg leaf with a slice of pickle and a cherry tomato, or skewer with a toothpick for easy party service. Offer burger sauce or ketchup for dipping.

Storage Tips

Store cooked meatballs in a shallow, airtight container in the refrigerator for up to 3 days. For longer storage, flash-freeze on a tray for 1 hour until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 15–20 minutes or until the center reaches 160°F; avoid microwaving straight from frozen to prevent rubbery texture. To keep the cheese from leaking during reheating, cover loosely with foil the first 8–10 minutes, then uncover to re-crisp the exterior.

Ingredient Substitutions

If you don’t have sharp cheddar, use mozzarella for a milder, stretchy center or shredded cheddar mixed with a little cream cheese for an ultra-melty filling. Swap the breadcrumbs for crushed saltine crackers or gluten-free crumbs to accommodate dietary needs — use equal volume. If you lack fresh onion and garlic, substitute 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder; the flavors will be a touch less bright but still delicious. For extra juiciness, replace up to half the beef with ground pork.

Serving Suggestions

Present these on a platter lined with shredded iceberg or small lettuce leaves, each topped with a pickle slice and cherry tomato for a nostalgic burger experience. Offer a trio of dips: classic burger sauce, spicy mustard, and ketchup. Pair with sweet potato fries or a crisp coleslaw for a balanced plate. For a casual dinner, serve over a bed of greens with pickled red onions and a drizzle of ranch or burger sauce.

Cultural Background

The cheeseburger is an American classic; these meatballs capture that flavor profile in a playful, bite-sized format reminiscent of hors d'oeuvres and party food that began appearing in mid-20th-century American entertaining. Transforming sandwiches into small plates is a common technique in modern casual cuisine, making familiar flavors more shareable and approachable.

Seasonal Adaptations

In summer, swap cherry tomatoes for grilled mini peppers and serve alongside corn-on-the-cob or a cucumber salad. In winter, add a pinch of smoked paprika to the mixture and serve with warm roasted root vegetables for a heartier plate. For a holiday twist, add a spoonful of caramelized onion into the center with the cheese or fold some chopped cooked bacon into the meat mixture for smoky depth.

Meal Prep Tips

Form meatballs ahead and refrigerate on a lined tray for up to 24 hours before baking, or freeze formed balls on a tray and transfer to a bag for longer storage. If baking from frozen, add 3–5 extra minutes to the bake time. Pack cooled meatballs into meal prep containers with fresh lettuce, a few pickle slices, and a small sauce container; they make portable lunches that reheat well in an oven or air fryer.

These cheeseburger meatballs are deceptively simple but high on flavor and nostalgia. Whether you’re feeding a crowd or making an easy weeknight meal, they’re guaranteed to disappear fast — so make an extra batch and enjoy the smiles that follow.