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Baked Stuffed White Cheddar Meatballs

White Cheddar Meatballs are perfect for dinner or as an appetizer. These healthy baked meatballs have a delicious crunchy exterior and a tender cheesy center that contrasts perfectly with the sweetness of the bbq sauce glaze. They’re guaranteed to disappear in a jiffy.
Three cheddar meatballs sitting in an antique pie plate next to a fork. Cilantro sits next to the pie pan.

We love a recipe that can serve as multiple options. Baked White Cheddar Meatballs as a meal or as an easy appetizer.

I don’t know of anything that says comfort food like meatballs.

You can make them large for the main meal, or smaller for an appetizer.

Another benefit is that you can make a small number or a large number and freeze them.

Regardless of the occasion, you’ll love these Stuffed White Cheddar Meatballs.

Baked Cheddar Meatballs are something that I put together when I was losing weight.

Out of a pound of meat, I made 12 healthy meatballs.

Instead of cutting a big ole slice of meatloaf, I can have pre-portioned meatballs.

Served with a side salad or fresh veggies, these stuffed meatballs make a delicious meal.

You can also make them mini-size and serve them as an easy appetizer.

These meatballs are so good that they don’t need to be drowned in sauce, and they’re so easy to put together.

Cheddar Meatball Ingredients

  • Italian breadcrumbs – Plain will work as well
  • Onion – We use yellow onion but a white onion will work too.
  • Garlic cloves – Fresh garlic
  • Barbecue sauce – Use what you like. Hickory, Chipotle, Sweet etc.
  • Fresh parsley
  • Parmesan cheese
  • Dijon mustard – We love how smooth and creamy Dijon mustard is and while adding flavor doesn’t take over the flavor profile the way yellow mustard can.
  • Dried oregano
  • Salt and Pepper
  • Cheddar cheese – White cheddar tastes like yellow. The difference is that there’s less processing. Use what you like.
  • Ground Sirloin lean – You could use ground round or ground chuck.
  • Egg – Grade A

How to make meatballs

White Cheddar Meat divided to make meatballs.
  1. All of the ingredients were combined in a large bowl.
  2. Form the mixture into a square and divide it into 12 even pieces. Some may have been a little smaller than others. I’ll give those to John. He will not know. 
  3. Roll each square into a ball and place the meatballs onto a foil-lined baking sheet.
  4. Glaze with BBQ sauce.
  5. Bake
BBQ glazed meatballs on a foil-lined baking sheet.

Don’t forget to pin this great recipe to your favorite Pinterest Board!


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Cookie Scoop – I love using cookie scoops. They make all of my meatballs or cookies or cake balls all the same size. It makes my OC self happy.

Baking Sheets – These sheet pans are durable and I have four of them so I can get all of my cookies baked in a jiffy!


Don’t forget to stop back and let me know how your cheesy cheddar meatballs turned out.

White Cheddar Meatballs

Author: Hostess At Heart
White Cheddar Meatballs are perfect for dinner or a cocktail party. The sweetness of the bbq sauce contrasts perfectly with the cheddar cheese.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Dish
Cuisine American
Keyword: Cheddar Meatballs
Servings: 12


  • 1/2 cup Italian breadcrumbs
  • 1 onion
  • 2 garlic cloves chopped
  • 1/2 cup barbecue sauce divided

  • 1/4 cup fresh parsley
  • 2 tbsp Parmesan cheese grated
  • 1 tbsp Dijon mustard
  • 3/4 tsp dried oregano
  • 1/4 tsp salt

  • 1/4 tsp black pepper ground
  • 3 oz white cheddar cheese diced

  • 1-1/2 lbs ground sirloin lean
  • 1 large egg lightly beaten


  • Preheat oven to 375°F.
  • Heat skillet over medium-high heat.  Add breadcrumbs; cook until toasted, stirring frequently. Remove to a large mixing bowl.
  • Coat skillet with non-stick cooking spray.  Heat over medium-high heat.  Add onions and saute until browned and softened.  Add garlic and saute for another minute.
  • Combine all ingredients, reserving 1/4 cup barbecue sauce to brush on tops.
  • Shape into12 meatballs and place on foil-lined rimmed baking sheet or on a broiler pan coated with cooking spray; spread remaining barbecue sauce over each meatball.  Bake 25 minutes or until done.


Calories: 75kcalCarbohydrates: 8gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 21mgSodium: 252mgPotassium: 51mgSugar: 4gVitamin A: 125IUVitamin C: 0.3mgCalcium: 68mgIron: 0.5mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

These meatballs taste like something that’s going to be hard on the waistline. Instead, they’re tender and delicious and baked with no guilt added.

Recipe Rating

Tommy's Mom

Wednesday 26th of May 2021

We served these meatballs over spaghetti with a little marinara and now no one will eat spaghetti without the meatballs. We just loved them. So juicy too.

Julienned Zucchini Noodles with Chicken Meatballs | Hostess At Heart

Thursday 22nd of September 2016

[…] Another meatball that will be delicious with zucchini noodles is White Cheddar Meatballs. […]

Easy Meatloaf | Hostess At Heart

Wednesday 24th of February 2016

[…] This meatloaf is easy and delicious. Making two loaves, you can serve a large group or put one in the freezer for another day.  This recipe also make delicious meatballs!  I get 14 good sized meatballs per loaf. This meatloaf makes great leftovers. Do you eat leftovers? My weekly meal plans count on leftovers!  For another twist on meatballs, check out my White Cheddar Meatballs. […]

Sweet Tea Sweetie

Monday 23rd of February 2015

These looks so good! I love homemade meatballs! Kari

Julie is HostessAtHeart

Tuesday 24th of February 2015

Thank you! I do too and don't know why I don't make them more often. Thanks for visiting!

Redbird Recipes

Tuesday 3rd of February 2015

I am a sucker for white cheddar!

Julie is HostessAtHeart

Wednesday 4th of February 2015

It is quickly becoming my favorite cooking cheese for sure!

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