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Shredded cheddar mixes into these small beef meatballs before a short barbecue-sauce finish. Shape them evenly so their centers cook at a similar rate. Add the glaze after the first bake to limit scorching from the sauce’s sugar.
No: the half cup of shredded cheddar is mixed through the meat. Some may melt at the edges during baking. This formula does not require sealing a cheese cube inside each ball.
Ingredient amounts and preparation
- Set out: 1/2 teaspoon smoked paprika
- Set out: 1 teaspoon onion powder
- Set out: 1 tablespoon Worcestershire sauce; 1/2 cup breadcrumbs
- Set out: 1/4 teaspoon black pepper
- Set out: 1 teaspoon garlic powder; 1 lb ground beef
- Set out: 1/4 teaspoon salt
- Set out: 1 egg; 1/2 cup shredded cheddar cheese
- Set out: 1/4 cup milk
- Set out: Fresh parsley (optional, for sprinkling); 1/2 cup BBQ sauce
Cooking sequence and doneness
- Stage 1
- Heat the oven to 400°F and line a rimmed baking tray.
- Stage 2
- Mix egg, milk, breadcrumbs, Worcestershire sauce, onion powder, garlic powder, paprika, salt and pepper. Add ground beef and cheddar and combine gently.
- Stage 3
- Shape into evenly sized one-and-a-half-inch balls.
- Stage 4
- Arrange with space between them. Bake about fifteen to eighteen minutes, continuing until the centers reach 160°F.
- Stage 5
- Brush the cooked meatballs with barbecue sauce using a clean brush.
- Stage 6
- Return to the oven about three to five minutes to set the glaze without burning it. Rest briefly and add optional parsley before serving.
Combine milk, egg, crumbs and seasonings before gently mixing with beef and cheese. Stop once distributed rather than kneading it until sticky and compact. Overworking can make the cooked meatballs firmer. Aim for roughly one-and-a-half-inch portions and space them apart on a rimmed tray. Use the same scoop or compare the first few by size. Larger balls require a longer cook than the fifteen-to-eighteen-minute first stage.
When does the sauce go on?
Check the meat reaches 160°F before brushing with barbecue sauce. Return briefly to set the glaze, watching for dark edges. Use a clean brush and do not reuse utensils that handled raw beef without washing them.
Can these be served as a meal?
Serve with separately prepared potatoes or vegetables, or use small portions as an appetizer. Side dishes are not included in the meatball formula. Reheat leftovers to 165°F with a little sauce or water if the coating has become dry. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Gochujang Beef Meatball Bowls with Rice and Spicy Mayo or Meatloaf and Mashed Potato Bake with Cheddar. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 160°F for ground beef. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Is the cheese a stuffing?
No: the half cup of shredded cheddar is mixed through the meat. Some may melt at the edges during baking.
- How much should the mixture be worked?
Combine milk, egg, crumbs and seasonings before gently mixing with beef and cheese. Stop once distributed rather than kneading it until sticky and compact.
- What size should the balls be?
Aim for roughly one-and-a-half-inch portions and space them apart on a rimmed tray. Use the same scoop or compare the first few by size.
- When does the sauce go on?
Check the meat reaches 160°F before brushing with barbecue sauce. Return briefly to set the glaze, watching for dark edges.
- Can these be served as a meal?
Serve with separately prepared potatoes or vegetables, or use small portions as an appetizer. Side dishes are not included in the meatball formula.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.