If you are a fan of Italian food you might want to mix up these cheesy Italian meatballs.Your home will be filled with the aroma of an Italian restaurant. Your kitchen will be warm and cozy from having the oven on and you will be rewarded with a scrumptious, delicious homemade Italian feast.
This recipe only uses 1 ounce of shredded cheese so you need it to be good quality aged cheese that is packed with flavor. Look at the specialty cheeses near the deli at your grocery store for an aged Asiago, Parmesan, Provolone or Romano they have a stronger, bolder flavor so you get more bang for your buck!
These are soft, moist meatballs and since they are baked off in the oven they are very easy to make.
See the little pockets of melted cheesy goodness in every meatball!
I used some of the meat balls for our dinner and I froze the rest to use for a future meal.
Cheesy Italian Meatballs
- 1 1/2 pounds turkey breast, ground, Lean 93/7 or lean ground beef
- 1 ounce Italian Cheese blend- shredded (Aged Provolone, Asiago, Parmesan & Romano blend or your choice of cheese)
- 1/2 cup dry breadcrumbs Progresso Italian Style
- 1/4 cup tomato sauce
- 1 teaspoon dry mustard
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 3 cloves garlic — crushed
- Cooking spray
Preheat oven to 400°.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs.(I use my large cookie scoop) Place on a rimmed baking sheet lined with foil pan coated with cooking spray. Bake at 400° for 15 minutes or until done. No need to turn them.
Servings: 10 Serving Size: 3 Meatballs
Nutritional Information (calculated using the lean 93/7 ground turkey)
Per Serving : 136 Calories; 6g Fat; 16g Protein; 5g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 227mg Sodium. Old WWP 3 / WWPP 4
Per Serving : 228 Calories; 10g Fat; 26g Protein; 8g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 399mg Sodium. Old WWP 5 / New WWPP 6
These freeze well so go ahead and make a double batch and freeze half.
Once the meatballs are made you have many choices in how to serve them.
- Simmer your favorite marinara sauce, jarred or homemade, place hot meatballs on toasted buns, top with hot marinara sauce and a sprinkle of your favorite cheese for a fabulous Italian sub.
- Perhaps you are more in the mood for a pasta meal, drop some meatballs in marinara sauce and while it heats up cook up some of your favorite whole wheat pasta. Plate the pasta, top with a few meatballs and sauce.
- If you need a casserole to serve a crowd, cook your pasta, combine with your favorite sauce, stir in some meatballs, place into a baking dish, top with shredded cheese and bake off until hot and bubbly.
- Serve them as an appetizer with some warm marinara sauce to dip them in.
I have to share a story about this recipe. A few years ago I made up a double batch for a dinner we were hosting for a group of Katy’s college friends. Since I mixed up the meatballs earlier in the day I put them on baking trays and stored them in the refrigerator with plans to bake them closer to dinner time. When I went to get them out I discovered that a jar of pickles had tipped over onto one tray and had leaked pickle juice all over the tray! Thank goodness I had made a double batch and the other tray was unscathed. I think about that every time I make this recipe. Why does stuff like that always happen when you are having company?
Add Your Thoughts
Do you have a favorite pasta shape?
Mine would have to be penne. I am not too fond of spaghetti noodles but they are a favorite of the guys so I trade off making penne and spaghetti – whole wheat of course!