New recipes

Cheddar Meatballs

Cheddar Meatballs

Ingredients

  • 3 1/2 Cups Corn Flakes
  • 2 eggs
  • 1/3 Cup milk
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1/8 Teaspoon nutmeg
  • 1/2 Pound ground beef
  • 1 Cup shredded Cheddar cheese

Directions

Cush 2 cups of Corn Flakes slightly in mixing bowl. Add eggs and milk. Mix well. Let stand 5 minutes or until cereal softens. Stir in salt, pepper, and nutmeg. Add beef and cheese, mixing until combined.

Crush the remaining 1 1/2 cups cereal into fine crumbs. Shape beef mixture into 1-inch meatballs. Roll in cereal crumbs. Place in single layer in shallow baking pan coated with cooking spray.

Bake at 400 degrees for about 12 minutes. Serve as appetizer with chili sauce dip or as entrée with buttered noodles. Serve hot.

Nutritional Facts

Servings18

Calories Per Serving87

Folate equivalent (total)37µg9%


Cheddar Brat Meatballs + 3 Dipping Sauces

Cheddar Brat Meatballs are homemade bratwurst stuffed with gooey cheddar cheese. Serve with three, easy, flavor-packed dipping sauces!

This post may contain affiliate links.

Have you ever been physically cut off from eating a food you love? Not like, “I just ate 400 Sour Patch Kids, someone take this bag away from me immediately! [grabs a goodbye handful before spouse rips the package from your death grip.] but like, a loved one has mercifully removed food from your reach to save you from yourself?

The year: 2008.

The occasion: summer BBQ.

The place: parent’s back deck.

The offending food: bratwurst.

The amount consumed: 3.

The person laying the smack down: my Mom.

Kale and Artichoke Guacamole

The outcome: Mother knows best.

Let’s just say thank goodness my Mom was there to remove the brat platter from the table before any lasting damage was done. It was a real nail-biter.

Point of the story? I LOVE BRATS!! Maybe it’s a Midwestern thing, or maybe it’s a German heritage thing, but man oh man do I love me a snappy sizzling brat on a hot summer day. Seeing as how my grill is currently buried under 4 inches of snow, and many store-bought brats are either full of gluten and/or other funky stuff, I haven’t been able to squash my craving in several months, but all that changed when I created these homemade Cheddar Brat Meatballs with 3 homemade dipping sauces!

Where’s my Mama when I need her?!

These meatballs were inspired by the Smoked Cheddarwurst I had at Butcher and the Boar last weekend, and created to be the shining star of your Super Bowl spread. I knew I wanted to recreate the flavors of that sensational cheddarwurst at home but wasn’t about to stuff sausage casings, know what I mean? What I COULD do, though, was mimic the flavors by stuffing bratwurst with cheese then rolling into meatballs. Easy enough, but what about the meat? Should I remove store-bought brats from their casings? Gross, no. Go a slightly different route and use Italian sausage instead? Mm, that wouldn’t do either.

Suddenly I had a lightbulb moment – I’d just make my own brat seasoning mix! Making homemade bratwurst at home is so easy, we’re talking ground pork mixed with everyday pantry spices, and the flavors are spot on. Ben popped an entire meatball into his mouth then gushed “that’s the hotness right there!” – and he wasn’t talking about the molten cheddar center. Ok maybe he was a little bit. Either way, I always know I’ve got a winner when Ben channels his inner hip hopster while describing a dish.

If you like brats, if you like cheese, if you like brats stuffed with cheese – you’re going to adore this easy recipe. I’m also sharing three delicious dipping sauces, each with three ingredients or less, that are a cinch to whip up, though classic yellow mustard is a perfect pairing too. Ooo, ooo – if you’ve a gluten-free beer that you like, keep the meatballs warm in a crock pot with said beer simmering with onions. TALK ABOUT THE HOTNESS!

Like I said, this recipe could not be easier. Add 1lb ground pork, 1 whisked egg, 1/2 cup gluten-free bread crumbs (I like Rice Chex that have been pulverized in the food processor,) and a homemade bratwurst seasoning mix made with common ingredients found in your spice cupboard, into a large bowl then mix with your hands until everything is thoroughly combined.

Next cut 16 cubes from 2oz cheddar cheese. What I did was cut off 1/4 of an 8oz block of cheese, slice it in half width wise, slice in half length wise, and then slice into quarters. You’ll see what I mean when you get there! )

Divide the meatball mixture into quarters then form four balls from each quarter. Stuff a cube of cheese into each meatball then pinch to seal and roll into a ball with your hands.

Place the meatballs onto a foil-lined, nonstick-sprayed baking sheet then bake for 18-20 minutes at 400 degrees.

While the Cheddar Brat Meatballs are baking, whip up three easy dipping sauces – Stadium Dipping Sauce, Bourbon-Dijon Dipping Sauce (. ) and Creole Mustard Dipping Sauce. Recipes are below!


White Cheddar Meatballs

In a large mixing bowl, combine your ground chicken, egg, sage, spices, breadcrumbs, and cheddar. Mix thoroughly with your hands.

Using your hands, mold the ground chicken mixture into spheres and place equally spaced into a greased cast iron. You should be left with 8 meatballs.

Before you bake the meatballs, cook the meatballs on the stove top in the cast iron for 3-5 minutes on each side getting a nice sear on the exterior. Once they’ve browned, set aside and prepare your sauce.

For the Pumpkin Tomato Vodka Sauce

Place your tomatoes, garlic olive oil, salt, and pepper into a non-stick baking dish in a 400°F oven. Cook for 15 minutes until the edges of the tomato have blackened and blistered.

In a blender, combine your roasted tomatoes, garlic, and the sauce it cooked in and blend until smooth. Then add the pumpkin, onion, basil, and spices and blend until incorporated.

Add your cream and pulse to combine. Finally slowly stream in the vodka and blend until smooth.

To finish the meatballs, pour the sauce around the edges of the meatballs in the cast iron and place into the oven to finish baking the meatballs for 10-15 minutes until the chicken has cooked all the way through.

Serve over pappardelle pasta or any other thick noodle and finish with a few more shreds of Tillamook Sharp White Cheddar.


Air Fryer Cheddar Meatballs

If you&rsquove been thinking about getting an air fryer, we&rsquod like to encourage you to take the leap and get one &ndash you won&rsquot regret it! Not only are air fryers easy to use, but they&rsquore also a convenient way to cook healthier foods regularly. You&rsquoll love skipping the mess, eliminating extra grease and time spent cooking when you make this meatball recipe using your air fryer. For a classic home cooked meal, serve meatballs with marinara over spaghetti. Share this tasty air fryer meatballs recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

Knead beef, egg, Cabot Seriously Sharp Cheddar (or Cabot Alpine Cheddar ), breadcrumbs, Worcestershire sauce, oregano and garlic powder in a large bowl until just combined. Form into 12 meatballs. Coat air fryer basket with cooking spray. Set meatballs in the basket without touching each other and air fry at 350° F for 20 minutes. Serve with marinara over spaghetti and enjoy!

Check out our Meatballs Marinara with Cheddar-Spinach Polenta recipe for another great way to serve these meatballs. For more air fryer cooking inspiration, see our collection of air fryer recipes . As a co-operative of farm families, Cabot takes a lot of pride in making our award-winning dairy products. We&rsquod love to hear your thoughts on this air fryer meatballs recipe, so please rate and review it once you&rsquove tried it.

Ingredients

1 pound lean ground beef
1 large egg
½ cup shredded Cabot Seriously Sharp Cheddar or Alpine Cheddar
½ cup dry breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

Prep: 15 mins | Cook: 20 mins | Total: 35 mins

KNEAD beef, egg, Cabot cheddar, breadcrumbs, Worcestershire sauce, oregano and garlic powder in a large bowl until just combined. Form into 12 meatballs.

COAT Air Fryer basket with cooking spray. Set meatballs in the basket without touching each other, and air fry at 350° F for 20 minutes.


How do you make Cheddar Ranch Baked Meatballs?

For this recipe, I used extra lean ground beef (90/10), but I’m sure you could use ground chicken or turkey in its place. You’ll also need an egg, one package of the Hidden Valley Ranch Dressing mix, scallions, bread crumbs (I used Italian Flavored Gluten Free) and shredded Cheddar cheese (I used a triple Cheddar cheese blend).

Combine all of the ingredients in a mixing bowl then form 18 meatballs and line them on a non stick baking sheet or a pan lined with parchment paper. Bake in a 350 degree F oven for 30 minutes then serve.

You can serve them with some mashed potatoes and green beans for dinner or you could also serve them as an appetizer with some regular creamy Ranch dressing in a bowl as a dip too.

My family LOVED LOVED LOVED these Cheddar Ranch Meatballs! Seriously, they were gone in no time flat. We never even got around to eating them for dinner though.

Instead, they just kept popping one or two in the microwave at a time and ate them as a snack. I just love easy to make recipes and this is one I’ll be making over and over again.


  • ½ cup cranberry juice
  • ½ cup cranberries
  • 3 tablespoons maple syrup
  • salt and ground black pepper to taste
  • 1 pound lean ground veal
  • 1 egg, beaten
  • 1 slice bread, crumbled
  • 2 teaspoons chopped fresh rosemary
  • 1 cup diced Cheddar cheese, or to taste

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place it in the oven.

Stir cranberry juice, cranberries, and maple syrup together in a skillet bring to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.

Pour cranberry mixture into a blender no more than half full. Cover and hold lid down pulse a few times before leaving on to blend. Puree in batches until smooth. Season pureed cranberry sauce with salt and pepper.

Stir veal, egg, bread crumbs, and rosemary together in a bowl. Season meat mixture with salt and pepper.

Shape meat mixture into balls by pressing the meat around the Cheddar cheese cubes. Place meatballs on prepared baking sheet.

Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. Serve meatballs with cranberry sauce.


Keto Fried Cheddar Meatballs

Extra cheese, super delicious without breadcrumbs. Try this 1g net carb recipe next time you’re making dinner. Tender meatballs. Totally keto-friendly.

Ingredients

  • 1 lb lean Ground Beef
  • 2 large Eggs
  • 1 tablespoon Milk
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Pepper
  • 2/3 cup Shredded Cheddar Cheese
  • 4 bags Schoolyard Snacks Cheddar Puffs, crushed
  • Oil, for frying

Instructions

  1. Heat oven to 300F and line a sheet pan with foil and fill a medium pot with enough oil to deep fry.
  2. Crush the puffs in a food processor until a a fine dust. Set aside.
  3. In a large bowl, combine ground beef, 1 egg, salt, pepper, shredded cheese, and milk mix well. Add about 4 tablespoons of the crushed puffs and gently fold to combine.
  4. Set up a dredging station with 1 beaten egg in one bowl and the remaining puff dust in another. Roll about 1 tablespoon of meat into a ball and dip in the egg to coat, then roll in the cheddar puff dust, gently pressing the coating into the meatball. Repeat with remaining meat.
  5. Bring the fry oil to 350F and fry in batches, 3 meatballs at a time, until golden about 1 minute. Lay on a plate lined with paper towel to remove excess oil.
  6. Arrange fried meatballs on prepared baking sheet and bake for about 15 minutes or until cooked through. Serve hot with keto marinara or fresh salsa!

Nutrition Facts

Serving size 2 meatballs

Calories: 162
Fat: 10g
Carbs: 1g
Fiber: 0g
Protein: 18g
Net Carbs: 1g

Nutrition facts do not include frying oil as it varies! This only affects calorie and fat counts, not carb counts.


These Cheddar-Stuffed Buffalo Meatballs Have a Genius Secret Ingredient

Healthy eating meets nostalgic comfort food in Laura Lea’s newest cookbook: “ Simply Laura Lea .” The Nashville-based cookbook author and founder of the blog LL Balanced brings those favorite, comforting dishes to your kitchen in an easily digestible and straightforward manner—without having to sacrifice healthy eating.

Simply Laura Lea: Balanced Recipes for Everyday Living, $25.16 on Amazon

Rather than peddle restrictive diets, Laura firmly believes that focusing on whole, fresh foods and ditching preconceived notions of what you should (and shouldn’t) eat is the best kind of diet. And the recipes in her book highlight that impression. Alongside buffalo cauliflower hummus and miso coconut-roasted eggplant are the likes of chocolate chip banana bread steel cut oats and hearty turkey cheddar lasagna. The book is also geared toward home cooks with dietary restrictions each recipe is designated with a symbol, so you’ll know whether it’s vegetarian, vegan, dairy-free, keto-friendly, gluten-free, or paleo.

Good Cook Cookie Sheet, $10.16 on Amazon

A fun, always crowd-pleasing recipe to start with is Laura’s cheddar-stuffed buffalo meatballs. These plump turkey- and beef-filled meatballs boast a couple secret ingredients (Mayo! Frank’s RedHot!) that give them a super tender finish and extra spicy kick. They’re also gluten-free and keto-friendly. Laura thinks they’re delightful on their own, thanks to that cube of cheese in the center of each ball, but she also suggests using them as a filling for meatball subs, paired with a swipe of mayo, a tangle of white onion and shredded lettuce, and a final showering of cheese.

Cheddar-Stuffed Buffalo Meatballs Recipe

After years of making a variety of meatballs and meatloaves, I’ve realized that the best result comes from a combination of beef and turkey. This pairing, combined with a few tablespoons of mayo (yep!), makes for the most tender texture. My love for Frank’s RedHot continues on in this recipe, pairing gloriously with an oozy cheddar cheese filling. For a dairy-free version, feel free to sub a vegan cheese of your choice, but I don’t suggest leaving it out altogether. These meatballs are divine on their own, but you can also throw them into a roll with an extra smear of mayo, some finely diced white onion, shredded lettuce, and another sprinkle of cheddar.


How many meatballs does one batch make and what is the serving size?

Great question! This will make 4 servings of 3 ounces each. It will make approximately 16 meatballs.


I made these and they were a huge hit with my family!


Walmart has sugar free BBQ sauce and sugar free ketchup.

Great!! Thank you for your review Cathy and it’s always great to hear from you!

“liquid smoke is not available where I live. How necessary is it? Could I substitute or just skip it?

@Katie Ham you can skip it. It’s not that necessary it just gives it a richer flavor. You could try Worcestershire sauce if that one is available.

I made these tonight. I love the flavor, but I found that they fell apart. Did anyone else have this problem? What can I do??

@Angela sometimes my mixtures do seem more liquidy than other times…maybe the brands I used or who knows what. If it’s feeling extra moist I will add grated Parmesan cheese and that helps it adhere more!


Cheese Stuffed Meatloaf Meatballs Recipe

These savory Cheddar Cheese Stuffed Meatloaf Meatballs will melt in your mouth. Made of ground beef blended with mushroom and savory ingredients and stuffed with quality cheddar cheese. They are like mini-meatloafs that are delicious alone or with sauce.

These meatloaf balls are so moist and flavorful thanks to one of my favorite key ingredients – mushrooms!

I love mushrooms in all forms, shapes, and sizes. They are just the most flavorful, nutrient packed way to add flavor to ground beef. They not only add lots of moisture and flair to the ground-beef dishes I blend them into, but they help to stretch the meat to feed a small crowd.

I love cooking with mushrooms, but shhh, do not tell my kids. If they knew I added mushrooms to some of their favorites like Shepard’s Pie, and Taco meat— they would probably change their tune!

You see, my family LOVES meatballs and meatloaf. These Cheese Stuffed Meatloaf Meatballs are great alone, served with mashed potatoes, or dressed with pasta sauce. They are much more versatile than traditional meatloaf.

They are stuffed with cheese, and have the BEST flavor EVER! You’d swear they were slow cooked since they truly are melt in your mouth good! The pureed Bella mushrooms combined with the meat, crackers, and seasoning make for some yummy meatloaf meatballs.

BUT, adding some premium sharp cheddar chunks to each meatball really kicks things up a notch by adding cheesy goodness and flavor. I mean, cheese does make everything better, right? Between the flavors of the mushroom, and the cheese, these meatballs are hard to resist.


Watch the video: NO FryingI can never stop cooking this dish.Tasty and quick recipe with potatoes.Legend Recipes (January 2022).