White Cheddar Meatballs are ideal for dinner or as an appetizer. These baked meatballs deliver a crunchy exterior and a tender, cheesy center that pairs beautifully with a sweet barbecue glaze. They disappear fast—perfect for gatherings or weeknight meals.
We appreciate recipes that are flexible. These baked White Cheddar Meatballs can be the main course or an easy appetizer, and they freeze well so you can make a few or a crowd-sized batch.
Nothing says comfort food like meatballs.
Make them larger for a main dish or smaller for bite-sized appetizers.
They freeze and reheat beautifully, giving you ready-to-eat portions whenever you need them.
No matter the occasion, you’ll enjoy these stuffed white cheddar meatballs.
I developed this recipe while focusing on portion control. From a single pound of meat I made twelve satisfying, healthy meatballs so I could enjoy meatloaf flavor without oversized portions.
Paired with a side salad or fresh vegetables, these stuffed meatballs become a balanced, flavorful meal. Make them mini for parties or keep them full-sized for dinner.
They’re flavorful enough that they don’t need to be drenched in sauce, and they’re simple to prepare.
Cheddar Meatball Ingredients
- Italian breadcrumbs (plain breadcrumbs work, too)
- Onion (yellow or white), chopped
- Fresh garlic cloves, minced
- Barbecue sauce (use your favorite—hickory, chipotle, sweet, etc.)
- Fresh parsley, chopped
- Parmesan cheese, grated
- Dijon mustard for a smooth, balanced flavor
- Dried oregano
- Salt and black pepper
- White cheddar cheese, diced (3 oz)
- Ground sirloin (lean) — ground round or chuck works too
- One large egg, lightly beaten
How to make meatballs
- Preheat the oven to 375°F (190°C).
- Toast the breadcrumbs in a skillet over medium-high heat, stirring often until golden, then transfer to a large bowl.
- Lightly coat the skillet with nonstick spray, sauté the chopped onion over medium-high heat until softened and browned, then add the garlic and cook for another minute. Let cool slightly.
- Add the sautéed onion and garlic to the bowl with breadcrumbs. Combine with the ground beef, chopped parsley, grated Parmesan, Dijon mustard, oregano, salt, pepper, the beaten egg, and most of the barbecue sauce, reserving about 1/4 cup to brush on top.
- Form the mixture into 12 even meatballs. For consistent sizing, flatten into a square or use a scoop, then roll into balls.
- Place the meatballs on a foil-lined rimmed baking sheet (or a sprayed broiler pan) and brush each with the reserved barbecue sauce.
- Bake for about 25 minutes, or until fully cooked through and the internal temperature reaches a safe level for beef. If desired, broil briefly to deepen the glaze and add a bit more color.
Don’t forget to pin this great recipe to your favorite Pinterest board!
You May Need
Useful tools include a cookie scoop for uniform portions and a sturdy rimmed baking sheet for even baking. A broiler pan or foil-lined sheet pan makes cleanup simple.
Other recipes you may enjoy
- Cheesy Meatloaf Minis
- Cheddar Stuffed Meatballs
- Easy Meatloaf – Two Loaf Recipe
- Mexican Meatballs in Chipotle Sauce
- Cheese Stuffed Meatloaf
- Baked Turkey Meatballs (appetizer)
Don’t forget to stop back and let me know how your cheesy cheddar meatballs turned out.
White Cheddar Meatballs
Ingredients
- 1/2 cup Italian breadcrumbs
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup barbecue sauce, divided
- 1/4 cup fresh parsley, chopped
- 2 tbsp Parmesan cheese, grated
- 1 tbsp Dijon mustard
- 3/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 oz white cheddar cheese, diced
- 1 1/2 lbs ground sirloin (lean)
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F (190°C).
- Toast breadcrumbs in a skillet over medium-high heat until golden, then transfer to a large bowl.
- Coat the skillet with nonstick spray. Sauté the onions over medium-high until softened and browned; add garlic and cook one minute more.
- Combine toasted breadcrumbs, sautéed onion and garlic, parsley, Parmesan, Dijon, oregano, salt, pepper, diced cheddar, ground beef, and the beaten egg. Reserve 1/4 cup barbecue sauce to brush on top.
- Shape into 12 even meatballs and place on a foil-lined rimmed baking sheet or a broiler pan coated with cooking spray. Spread remaining barbecue sauce over each meatball.
- Bake 25 minutes or until cooked through. Optionally broil briefly to caramelize the glaze.
Nutrition
Nutritional Disclaimer
This nutrition information was calculated based on the specific brands and quantities used. If you follow a strict diet, note that substitutions or changes will alter the nutritional values. Use these numbers as a guide.
These meatballs deliver rich, cheesy flavor while remaining baked and lighter than many fried or heavy-sauced alternatives. They’re tender, satisfying, and perfect for serving anytime you want comfort food without the guilt.