Meet my new obsession: cheeseburger meatballs!
These cheeseburger meatballs are seriously addictive. They combine juicy beef, melty cheddar, and a tangy special sauce, then get finished with crisp lettuce, tomato and pickled onions for a bite that tastes just like a cheeseburger—without the bun.
This recipe started with a suggestion from my cousin Lacy, who always sends my best ideas. She was nine months pregnant when she mentioned cheeseburger meatballs, and I have to admit I was intrigued—so we tried them. Best decision ever.
Why you’ll love them
These meatballs are more than just cheese-stuffed beef. The combination of the meatball, the special sauce, fresh lettuce and tomatoes, and the tangy pickled onions makes every bite layered and satisfying. It’s like a cheeseburger in a single, glorious bite.
I sometimes serve them with sweet potato fries, regular fries, smashed potatoes or roasted broccoli, but they’re also great on their own. If you want, you can make sliders with a bun—though I love them wrapped in crisp iceberg lettuce for contrast and crunch.
Cheeseburger meatballs perfection:
- The meatball and the sauce.
- Plus the lettuce and tomato.
- And the pickled onions.
All together in one bite—dreamy.
Make them this week—you won’t regret it.
Cheeseburger Meatballs
Cheeseburger Meatballs
12 meatballs
30 mins
15 mins
45 mins
Ingredients
- 1 pound lean ground beef
- 1 large egg, lightly beaten
- ½ cup seasoned breadcrumbs (sub GF crumbs or almond meal if needed)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 12 cubes of cheddar cheese, about 1-inch each
- 1 tablespoon olive oil
- 4 ounces sharp cheddar, freshly grated
- Shredded lettuce, for serving
- Sliced cherry tomatoes, for serving
- Pickled onions, for serving
- Pickles, for serving
Special Sauce
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill relish
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Pinch salt and pepper
Instructions
- Preheat the oven to 350°F.
- In a bowl, combine the ground beef, egg, breadcrumbs, garlic powder, salt and pepper. Mix until just combined—do not overmix. Form into 1.5–2 inch meatballs (about golf ball size).
- Press a cheddar cube into the center of each meatball and seal the beef around it so the cheese stays inside.
- Heat the olive oil in a large oven-safe skillet over medium heat. Brown the meatballs in a single layer, turning to brown all sides, about 5 minutes total. Drain excess grease if needed. A little cheese may spill out—that’s fine.
- Transfer the skillet to the oven and bake for 10 minutes. Remove, sprinkle grated cheddar over the meatballs, and return to the oven 1–2 minutes more until the cheese melts.
- Serve immediately with shredded lettuce, sliced cherry tomatoes, pickles, pickled onions and the special sauce.
Special Sauce
- Whisk together mayonnaise, ketchup, mustard, dill relish, garlic powder, smoked paprika, and a pinch of salt and pepper until smooth.
Did you make this recipe?
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Long live cheese.