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!
If you are making 1-ounce meatballs for a main course you should make 6 meatballs per person. If you have some big eaters at the party I suggest making 6-10 bite sized meatballs per person.
The number of meatballs needed for 100 people depends upon their size and the manner in which they are served. A standard main course serving size is 6 ounces of meat per guest, or approximately 600 1-ounce meatballs, 400 1 1/2-ounce meatballs, 300 2-ounce meatballs and 200 3-ounce meatballs.
Run your fingers around the edges of the scoop to knock off the extra meat. Then dump the scoop into your hand. Then just roll into a ball. You'll get about 24 meatballs out of a pound of ground beef using a small scoop.
This recipe will yield 40 modestly-sized meatballs, which will amply feed 12 people. If you're not feeding a crowd, these meatballs freeze beautifully, yielding another meal down the road!
Example: Small meatballs= 20 per pound; 5 X 20= 100; Halve the mixture 2 x 50; 10 x 5 and so forth. Form balls out of the square pieces of meat mixture. Place on greased baking sheet.
I normally figure a quarter pound of meat for a person, so I'd say 6. However, I'm assuming you will be adding things like eggs and bread crumbs or crackers to your meat mixture, in which case you'd need less, maybe 5 pounds. Of course, I always cook too much because I never want to run short, so I'd still go with 6!
If you're planning to buy ready made, I'd go with at least 3 per person. Maybe 4 if you have a lot of big eaters. Plus the longer meatballs simmer in sauce the better they taste. And they can be frozen,sauce and all.
You can make and shape meatballs ahead of time and store them covered for up to one day in the refrigerator. The freezer is also a great storage option for meatballs.
Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.
According to the USDA, a serving of ground beef is 3 ounces. Considering that, 3.75 pounds of ground beef would be enough to serve 20 people. Now, if you want to go the 'excessive and unhealthy' route… you can serve them a quarter pound patty.
Quantity. A good rule of thumb when working with your caterer on just how many hors d'oeuvres to choose is as follows: for 10 – 12 guests a minimum of 5 selections, 25 guests a minimum of 9 selections and for 50 guests, a minimum of 13 selections.
If you are serving just appetizers and not a main course, you need a selection for your guests to choose from which if it's 40, best to go with 6–8 different items. Having said that, the selection would also be from cold, room temperature to hot food items.
If you're hosing 25 -35 guests, plan 3-4 bites per person if a full dinner is to be served afterwards, or 5-7 bites per person if a lighter meal will be served. If you're hosting a party of 50, then you can offer 6 to 9 different items.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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