Cheeseburger Meatballs
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Get ready for one cheesy ah meatball!
Today’s warm weather appetizer is all about Cheeseburger Meatballs. That’s right. Cheeseburger Meatballs! These fluffy, meaty bites pack a punch and are full of cheese and pickles. I like to pair them with a zesty sauce that’s perfect for celebrating the departure of winter. It’s a truly unstoppable combo that will soothe the pain of your seasonal allergies. These meatballs feature Heinen’s delicious organic ground beef. I always feel good using Heinen’s meats because it’s guaranteed fresh and sourced from trusted partners.
Simplicity is the key when it comes to appetizers. You want something that’s addictingly delicious and also easy-to-prepare and keep warm.
This juicy treat checks all of those boxes and is guaranteed to earn a spot on your appetizer roster. Make these ahead of time and warm them up prior to serving.
The meatball is in your court today! Don’t fumble away this opportunity to make the best appetizer of 2021!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Cheeseburger Meatballs
Servings: 14 Meatballs
Ingredients
For the Meatballs
- 1 lb. Heinen's organic CARE certified ground beef
- 1 egg, beaten
- 1 cup cheddar cheese
- 1/2 cup saltine crackers, crushed
- 3 Tbsp. ketchup
- 1 Tbsp. yellow mustard
- 1/2 Tbsp. Worcestershire sauce
- 1/4 cup pickles, chopped
- 1 tsp. salt
- 1 tsp. pepper
- ½ Tbsp. paprika
- Pickles, cherry tomatoes, onion & lettuce, for serving
For the Touchdown Sauce
- 5 Tbsp. mayo
- 2 1/2 Tbsp. ketchup
- 1 clove garlic, minced
- 2 Tbsp. minced pickles or relish
Instructions
- In a bowl, combine all of the ingredients for the touchdown sauce. Stir together, cover and place in the refrigerator.
- Preheat the oven to 400˚F.
- In a large mixing bowl, combine all of the ingredients for the meatballs. Gently mix, but do not overwork the mixture as it will become dense.
- Cover a large baking sheet with a piece of foil that is lightly greased. Form the meat mixture into golf ball-sized balls, about 2 1/2 Tbsp. Place them onto the baking sheet and bake for 25 minutes.
- After 25 minutes, remove the meatballs from the oven.
- Using toothpicks, spear a meatball, followed by a pickle slice, cherry tomato and a halved pearl onion. Repeat this process until all meatballs are used.
- Serve on a plate with sauce or serve individually with ½ Tbsp. of touchdown sauce in a shot glass or disposable plastic sauce container.
