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I often rely on these rich, cheesy meatballs for party appetizers. Or I serve them alongside a tossed salad for a quick meal in minutes. —Rachel Frost, Tallula, Illinois
Nutritional Facts 1 serving (3 each) equals 148 calories, 9 g fat (6 g saturated fat), 36 mg cholesterol, 314 mg sodium, 5 g carbohydrate, trace fiber, 10 g protein.
Originally published as Cheese Meatballs in Taste of Home Ground Beef Cookbook , p17
Freeze Cheese Before ShreddingBefore shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland
Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland
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Reviewed on Nov. 12, 2012 by chin-chilla
nice recipe
Reviewed on Nov. 05, 2012 by cindysrecipes48
This recipe is very good if you substitute breakfast sausage instead of ground meat. The spicier the sausage, they better they are.
This recipe has been a favorite in my family for years. The recipe is exactly the same as this one, except we substitute sausage for the ground beef. They are yummy little treats especially around the holidays!
Reviewed on Dec. 29, 2011 by ruffie
We didn't think much of these, not much flavor and we thought very dry.
Reviewed on Dec. 12, 2011 by Bkswan
Very good but must be served immediately. The cheese gets hard if they sit out too long. All of my kids loved them!
Reviewed on Nov. 01, 2011 by 1234stolz
I make this recipe all the time with green onions added to it. I also stuff mushrooms with them and bake they are excellent!!
Reviewed on Jan. 17, 2011 by stephanie_sims20
Great finger food!
Reviewed on Dec. 28, 2010 by maggieaw
Really good- I love how tender and cheesy these are. Will be making again!
Reviewed on Dec. 23, 2010 by MaryHauser
Just what I wanted. As for the printing issues, just use the print button provided on the recipe page.
Reviewed on Dec. 20, 2010 by lynn in ma
Added some sauteed chopped mushrooms and onion. Fabulous!
Reviewed on Dec. 05, 2010 by homebodie
SOOOOO easy to make and soooooo delicious! Any suggestions for a dipping sauce for them? They were excellent!!
Reviewed on Dec. 01, 2010 by chefkrause
i made packet of spanish rice,put it in baking dish with diced tomatoes mixed in. then i put the meatballs on top and covered them with enchilada sauce and grated cheese. baked at 350 just log enough to heat through. pretty good.
Reviewed on Nov. 28, 2010 by C1PNR
I really like this one. For the reviewer who printed out 3 pages, just learn to "copy and paste." I "copy" only what I want from the recipe, including bits of the reviews, then "paste" it to a document on my computer. Easy and doesn't use paper and ink at all.
Reviewed on Nov. 27, 2010 by carollee91
Meatballs delicious but wasted ink to print it out as had to print all 3 pages. Please make it simpler to print JUST THE RECIPE! Usually can print just 1 page but for this one had to do all 3 pages. Help us to save by making it easier to just copy the recipe.
Reviewed on Nov. 18, 2010 by joangage
The taste is nce but it would be nicerif ty had some kind of a cream sauce or light sauce with them
Reviewed on Nov. 13, 2010 by kims9ers2003
YUM-O, very fast and everyone loved them. Thanks!
Reviewed on Nov. 12, 2010 by tamarachronister
I used the basic recipe, except for adding more spices and finely chopped onions. My husband and I enjoy lots of spices. McCormick's has a great "Montreal Steak" seasoning that I sprinkled on top of each meatball - WOW! Excellent. Thanks's for sharing your recipe!Tamara ChronisterMontrose, CO
I used the basic recipe, except for adding more spices and finely chopped onions. My husband and I enjoy lots of spices. McCormick's has a great "Montreal Steak" seasoning that I sprinkled on top of each meatball - WOW! Excellent. Thanks's for sharing your recipe!
Tamara Chronister
Montrose, CO
Reviewed on Nov. 12, 2010 by pokeywinkel15
I found out about this recipe at my cousin's house this past Christmas time. My cousin made these and the taste was wonderful. My Mom has made them since coming back to Michigan and they where great then also. I'm thinking about making them this Christmas for my husband's family. I don't think they have tasted these before. I will definately make these again and again. They're so easy to make. My Mom used sausage.
Reviewed on Nov. 12, 2010 by lhmom
Have made a version of these for years with Jimmy Dean Hot Sausage. Always a hit and so easy to make and have in the freezer for when guests pop in, fast freeze on a cookie sheet, then put into a ziploc type bag. Take them out of the freezer and bake. They are ready in no time.
Reviewed on Nov. 12, 2010 by pollytaylor
Down south, we make this very same thing, with hot bulk pork sausage or turkey sausage, and call them sausage balls. Tennessee Pride also sells them already made.If you use sausage, regardless of whether it is pork or turkey, you don't need to add any seasoning because it's already in the sausage.And, if you freeze the sausage balls first, before baking them off, you don't need to grease the baking sheet.
Down south, we make this very same thing, with hot bulk pork sausage or turkey sausage, and call them sausage balls. Tennessee Pride also sells them already made.
If you use sausage, regardless of whether it is pork or turkey, you don't need to add any seasoning because it's already in the sausage.
And, if you freeze the sausage balls first, before baking them off, you don't need to grease the baking sheet.
Reviewed on Nov. 12, 2010 by veabbott
I make this same recipe but instead of using ground beef, I use Jimmy Dean sausage, any flavor, I like the mild or sometimes the hot sausage, gives it a little different flavor. I eliminate the salt and pepper as well. Freeze over night and bake just before serving time..
Reviewed on Nov. 07, 2010 by S.Clawson
I added onions but could still used more flavor.
Reviewed on Nov. 23, 2009 by heyshaye
I made these last night in a dry-run for Thanksgiving (and other holidays) and they were a huge hit! I may add some french onion soup (dry) mix to it next time or even some dry ranch dressing mix just for another flavor. I have a great cajun spice that I'll probably add just for Thanksgiving to give it a special kick. Otherwise, it was fantastic and so easy to make. Thank you for sharing it!
Reviewed on Nov. 22, 2009 by kathiejn
Had these at a party this afternoon. Excellent. Can't wait to make them myself.
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