White Cheddar Meatballs are perfect for dinner or a cocktail party. The sweetness of the bbq sauce contrasts perfectly with the cheddar cheese.
I don’t know of anything that says comfort food like meatballs. You can make them large for a 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 White Cheddar Meatballs.
These White Cheddar Meatballs are something that I put together when I was losing weight. Out of a pound of meat, I made 12 meatballs. A serving of two is roughly 254 calories. Served with a side salad or fresh veggies, and you have one delicious meal. You can also make them mini size and serve them as an appetizer. [Tweet “White Cheddar Meatballs are perfect for dinner or a cocktail party! #recipe”]
These meatballs are so good that they don’t need to be drowned in sauce, and they’re so easy to put together. Best of all, they are baked in the oven. I toasted Italian breadcrumbs and browned the onion instead of adding it raw which gives this dish a deeper richer flavor.
All of the ingredients were combined in a large bowl. The mixture was patted out on a flat surface and divided into twelve pieces. Some may have been a little smaller than others. I’ll give those to John. He will not know. 
Don’t have time to make them now? Pin it for later!
Hostess At Heart
Yields 12
Serves 2 meatballs
White Cheddar Meatballs are perfect for dinner or a cocktail party. The sweetness of the bbq sauce contrasts perfectly with the cheddar cheese.
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1/2 cup Italian breadcrumbs
- 1 medium onion , chopped
- 2 garlic cloves, chopped
- 1/2 cup barbecue sauce, divided
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated fresh Parmesan cheese
- 1 tablespoon Dijon mustard
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces white cheddar cheese, diced
- 1-1/2 pounds lean ground sirloin
- 1 large egg, lightly beaten
Instructions
- 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.
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.
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I’m often asked about the supplies that I use in my kitchen. For this recipe, I used my favorite rimmed baking sheet and a 1-1/2 tablespoon scoop that I also use for cookies.
Here are a couple other amazing meatball recipes!
 Chicken Meatballs with Julienned Zucchini Noodles |
 Mexican Meatballs in Chipotle Sauce |
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Here are a couple other amazing meatball recipes!
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