Cheeseburger Meatballs are delicious for appetizers or a fun dinner! These beef meatballs have all the flavors of your favorite cheeseburger!
If you love cheeseburger everything…be sure and check out our LOW CARB CHEESEBURGER CRISPS and this super comforting !
Why We LOVE These Cheeseburger Meatballs!
For one, the taste is unbelievable. These meatball taste just like a delicious, juicy cheeseburger in one tasty bite! The other reason we love this recipe is because it works perfectly for both appetizers AND dinner!
Ground beef recipes like this one are staples to keep on hand. Because we always seem to have ground beef in the refrigerator or in the freezer, right? You can make so many dinners and appetizer recipes using ground beef, these meatballs are going to be in your constant rotation.
I mean, tell me what kid isn’t going to love these meatballs for dinner? And if you’re looking to make the kids happy AND you’re following a low carb diet? This meatball recipe only has about 1 carb per meatball, even with regular old breadcrumbs in them.
You’re Welcome.
How To Make This Meatball Recipe
This is such an easy recipe to make, which makes it an awesome appetizer. You can make these cheeseburger meatballs ahead of time and then warm them up in the oven or microwave. We’ve also made them and kept them on low in a slow cooker for parties or tailgating.
Start out with a few ingredients in a mixing bowl…ground beef, relish, ketchup an egg and Lipton Onion Soup Mix.
Next comes the cheese. These meatballs are going to be oozing with cheese when they come out of the oven, in the best way possible.
Roll the beef mixture into meatballs (you can use a cookie scoop to get them all the same size) then place them on a parchment paper lined baking sheet.
After about 15 minutes in the oven, you’ve got the most delicious appetizer or dinner recipe ever. We’ve been making these meatballs for years and I can promise you, there are never any left behind!
Can You Freeze These Meatballs?
Yes, you definitely can. Bake the meatballs, let them cool completely and then put them into a container or resealable freezer bag. When you’re ready to heat them up again, pop them into a 375 degree oven for 20-25 minutes until they are warmed through.
Try serving these meatballs with Thousand Island dressing for dipping, ketchup, Ranch or even our super popular AWESOME SAUCE!
Some burger patties could include things like egg or breadcrumbs for binding and to bulk up the mixture, but it doesn't sound like that's the case from your description. If that is the case, then they will still work fine for things like meatballs but might make something like chilli have an odd texture.
Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.
I use imported Romano cheese for almost every recipe that calls for parmesan. Romano, to my taste, less salty and more flavorful than parmesan … and for the Italian-imported cheeses, the real bargain is the Romano.
I don't have a very adventurous palate, so my go-to choices are usually mild, like onion powder, garlic powder, oregano, parsley and basil. Some of my friends use cumin, ginger, curry or other types of spices. Another thing I do with mashed meat is add a few fresh ingredients.
While they have much in common, the hamburger has traditionally been a fat round dish, thicker in themiddle as they are traditionally made by slapping mince between two hand. Meatballs are round, as are rissoles, and patties round and flat. In the days before mincers, pounding meat was an honourable profession.
Is it better to cook burgers in the oven or on the stove? It's up to your personal preference! Baked burgers are a great, nearly hands-off cooking method that won't fill your kitchen with the smell of frying beef. Pan-fried burgers, on the other hand, have the benefit of a tasty sear from the cast-iron skillet.
The only way to prevent your meatballs from falling apart is to add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful.
Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.
You can use panko and regular breadcrumbs interchangeably, but the texture will be a little different. Other panko substitutes you might want to try include cracker crumbs, crushed melba toasts, matzo meal, crushed tortilla or potato chips, dry stuffing mix, or crushed cornflakes.
It's the classic choice. Creamy and mild, the cheese perfectly complements the spicy and zesty flavors of the Italian meatballs in marinara. Mozzarella melts perfectly, and it also has the benefit of being popular and widely available.
When to Use Shredded vs. Grated Cheese. If a recipe calls for shredded or grated cheese, you're fine using cheese that you grate yourself at home or store-bought shredded cheese. That is, unless the recipe specifies freshly grated, then you should grate the cheese yourself.
You can choose any cheese as you like but parmesan and mozzarella are greatly different cheeses. Parmesan is a lot dryer and sharper taste than mozzarella. If a recipe calls for parmesan you can use mozzarella but the recipe will come out much different.
If you want to enhance the flavor of store bought meatballs, you can try several methods. One option is to simmer them in a flavorful sauce such as marinara or barbecue sauce. You can also spice them up by adding herbs, spices, or grated cheese to the meatball mixture before cooking.
When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.
Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.
What's the difference between sausage and hamburger? It's pretty simple. Sausage is what you call hamburger once you add seasoning, mix it up, and emulsify. Hamburger should be pure and simple—perfectly ground, loosely packed, and seasoned after you shape the patties.
Beef fat may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added.
Here are some quick ideas for using leftover frozen hamburger patties that go beyond the burger: tossed in different kinds of pasta, burrito bowls, sloppy joes, a variety of stir fries, and so much more. If you decide to reform them into different shapes, you can even make meatballs and kebabs.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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