Cheesy Oven-Baked Meatballs

Cheesy Oven-Baked Meatballs is a deliciously comforting dish that combines tender, juicy meatballs with a rich, creamy sauce and melty cheese. Made with a blend of ground beef, fresh herbs, and soaked breadcrumbs, these meatballs are baked to perfection and topped with a luscious mozzarella and parmesan cheese blend.

The dish is then finished with a velvety sauce made from chicken broth, heavy cream, and a hint of nutmeg, creating the ultimate savory meal.

Perfect for family dinners or gatherings, this cheesy meatball bake is sure to be a crowd-pleaser!

Why You’ll Love This Recipe:

People will love this Cheesy Oven-Baked Meatballs recipe because it combines comfort food favorites in a way that’s both rich and satisfying.

The meatballs are perfectly tender and flavorful, thanks to the combination of ground beef, fresh herbs, and breadcrumbs.

The creamy sauce, made with chicken broth, heavy cream, and a touch of nutmeg, adds a luxurious richness, while the generous topping of melted mozzarella and parmesan creates a deliciously gooey, cheesy finish.

It’s a hearty and indulgent dish that’s easy to make, making it ideal for family meals or gatherings where everyone can enjoy a comforting, savory bite.

Key Ingredients:

Ground Beef – The base of the meatballs, providing a hearty and flavorful protein.

Breadcrumbs and Milk – These ingredients help create tender, moist meatballs by binding the mixture together.

Egg – Adds structure and helps hold the meatball mixture together.

Worcestershire Sauce – Brings a savory depth of flavor to the meatballs.

Mozzarella and Parmesan Cheese – These cheeses melt beautifully over the meatballs, creating a gooey, cheesy topping.

Chicken Broth and Heavy Cream – Form the creamy sauce base, adding richness and smoothness to complement the meatballs.

Garlic, Onion, and Fresh Parsley – These aromatics infuse both the meatballs and sauce with fragrant, savory flavors.

Cheesy Oven-Baked Meatballs

Ingredients

For the Meatballs:

1 1/2 lbs ground beef

1/2 cup breadcrumbs

1/2 cup milk

1 egg

2 teaspoons Worcestershire sauce

1 small onion (finely chopped)

1-2 garlic cloves (minced)

1/4 cup fresh parsley (chopped)

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper (to taste)

For the Sauce:

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

2 cups chicken broth

3/4 cup heavy cream

1 clove garlic (crushed)

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon ground nutmeg

Kosher salt and freshly ground black pepper (to taste)

Instructions

Preheat and prepare the baking dish: Set your oven to 400°F (200°C) and grease a 9×13-inch baking dish. Place it aside for later use.

Soak the breadcrumbs: In a small bowl, mix the milk and breadcrumbs. Let the mixture rest for a few minutes so the breadcrumbs can absorb the milk and soften.

Mix the meatball ingredients: In a large bowl, whisk the egg, Worcestershire sauce, salt, pepper, parsley, and oregano together. Add the ground beef and mix with your hands until everything is well combined.

Add onion, garlic, and breadcrumbs: Stir in the minced onion, garlic, and soaked breadcrumbs, ensuring everything is evenly incorporated.

Shape and bake the meatballs: Roll the mixture into 1-inch meatballs and arrange them in the greased baking dish. Bake for 10 minutes, flip the meatballs, and bake for an additional 10 minutes.

Prepare the sauce: In a medium saucepan, melt the butter over medium heat. Add the crushed garlic and cook for about 1 minute until fragrant.

Make the sauce base: Stir in the flour and cook for another minute. Gradually pour in the chicken broth, whisking constantly. Season with nutmeg, salt, and pepper, and bring the mixture to a boil. Let it simmer for 2-3 minutes to thicken.

Finish the sauce: Lower the heat to medium-low, stir in the cream and parmesan cheese, and adjust the seasoning as needed. Let it cook for another 2-3 minutes.

Assemble the dish: Remove the garlic clove from the sauce, then pour it over the meatballs in the baking dish (drain any excess fat if necessary).

Shrimp Fettuccine Alfredo

Cilantro Lime Avacodo Salsa

Sweet Shrimp Scampi Linguine

Top with mozzarella and bake: Sprinkle the shredded mozzarella over the meatballs. Return the dish to the oven and bake for another 10-15 minutes, until the cheese is melted, golden, and bubbly.

Serve and enjoy: Allow the dish to cool for 5 minutes before serving. Enjoy your cheesy, delicious meatballs!

Notes:

Breadcrumbs: For best results, use fresh breadcrumbs or panko breadcrumbs for a light and tender texture in the meatballs. If you don’t have breadcrumbs, you can substitute with crushed crackers or even oats.

Milk-soaked Breadcrumbs: Be sure to allow the breadcrumbs to fully soak up the milk. This helps the meatballs stay moist and tender. If the mixture feels too wet after adding the soaked breadcrumbs, you can add a bit more breadcrumbs to adjust the consistency.

Forming Meatballs: When shaping the meatballs, try not to compact the mixture too tightly. Gently form them to keep them light and airy. Use a spoon or an ice cream scoop for evenly sized meatballs for consistent cooking.

Baking the Meatballs: Bake the meatballs on the center rack of the oven to ensure they cook evenly. If you’re concerned about excess fat, you can drain the fat halfway through baking.

Adjusting the Sauce: The sauce can be made ahead and stored in the refrigerator, then reheated when needed. If you prefer a thicker sauce, cook it a little longer to reduce, or add a touch more cream. If it’s too thick, simply thin it with a little more broth.

Cheese: If you’re a fan of extra cheese, feel free to add more mozzarella or even some provolone to the top of the meatballs for an extra cheesy finish.

Make-Ahead Option: You can prepare the meatballs in advance and refrigerate them, baking them fresh when ready to serve. This also helps to enhance the flavors as they have more time to meld.

Serving Suggestions: Serve the cheesy meatballs with pasta, a side of garlic bread, or over a bed of steamed vegetables for a complete, satisfying meal.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the meatballs?

Yes, you can use ground turkey, chicken, or pork instead of ground beef.

Just keep in mind that leaner meats, like turkey, may result in slightly drier meatballs, so adding a bit more milk or breadcrumbs can help maintain moisture.

Can I make these meatballs ahead of time?

Absolutely! You can form the meatballs and store them in the refrigerator for up to 24 hours before baking.

For even longer storage, you can freeze the uncooked meatballs and bake them directly from frozen, though you may need to adjust the baking time.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge for up to 3 days.

Reheat the sauce gently on the stovetop before pouring it over the meatballs.

You can also freeze the sauce for longer storage and thaw it as needed.

What can I serve these meatballs with?

These cheesy meatballs go well with a variety of side dishes!

Try serving them with pasta (spaghetti, penne, or any pasta of your choice), garlic bread, roasted vegetables, or a simple salad for a complete meal.

Can I adjust the cheese in the recipe?

Yes, you can swap the mozzarella or parmesan for other cheeses depending on your preferences. Gouda, cheddar, or provolone would also work well, adding different flavors.

If you prefer a dairy-free version, you can use plant-based cheeses and cream alternatives.

Can I use pre-made meatballs instead of making them from scratch?

Yes, you can use pre-made frozen meatballs if you’re short on time.

Simply bake the frozen meatballs according to the package instructions, then top them with the prepared sauce and cheese.

You can still enjoy the cheesy, creamy dish without the extra prep work!

How do I prevent the meatballs from drying out in the oven?

To keep your meatballs moist, ensure you don’t overbake them.

Baking for 10 minutes, flipping, and then baking another 10 minutes is usually enough.

Soaking the breadcrumbs in milk before adding them to the meatball mixture also helps retain moisture.

What can I use instead of heavy cream in the sauce?

You can substitute the heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut milk or almond milk for a lighter version of the sauce.

Keep in mind that these substitutes may affect the creaminess and flavor of the sauce slightly.

Can I make this recipe gluten-free?

Yes, you can make the recipe gluten-free by using gluten-free breadcrumbs and ensuring that the Worcestershire sauce and other ingredients are gluten-free.

There are also gluten-free alternatives to all-purpose flour for the sauce.

How do I know when the meatballs are fully cooked?

To check if the meatballs are fully cooked, use a meat thermometer.

The internal temperature should reach 160°F (71°C) for beef.

If you don’t have a thermometer, cut a meatball in half to ensure it’s no longer pink inside.