1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
1 small onion, finely chopped
1 small bell pepper (red, yellow, or green), finely chopped
2 cloves garlic, minced
½ cup breadcrumbs (or crushed crackers)
1 large egg
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning (or oregano + basil)
½ teaspoon smoked paprika (optional for depth)
2 tablespoons fresh parsley, chopped
🔥 Instructions
Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
Mix the meatballs: In a large bowl, combine ground beef, chopped onion, bell pepper, garlic, breadcrumbs, egg, seasonings, and parsley. Mix gently — don’t overwork the meat or they’ll be tough.
Add cheese: Stir in ½ cup of shredded cheese into the mixture. (This makes them juicy and flavorful inside.)
Shape meatballs: Form into golf ball-sized meatballs (about 1½ inches). Place in your baking dish with a bit of space between each.
Bake uncovered for 20–25 minutes, until browned and cooked through (internal temp 160°F / 71°C).
Top with cheese: Sprinkle more shredded cheese on top of each meatball. Return to the oven for 5 minutes, just until melted and bubbly.
Garnish & Serve: Sprinkle chopped parsley on top. Serve hot with rice, pasta, or roasted veggies — or even in sub rolls for cheesy meatball sandwiches! 🧄🥖
💡 Optional Add-ins
Add a splash of BBQ or marinara sauce over the top before baking for extra flavor.
Use pepper jack or mozzarella for a gooey cheese pull.
Want heat? Add 1 finely diced jalapeño to the mix.
