Cheeseburger Meatballs with Special Sauce
Is it a cheeseburger or a meatball? The world may never know that answer, but it will determine these are delicious as an appetizer or main entrée.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
1 pound Certified Angus Beef ® ground beef, 85% lean
1 teaspoon coarse kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup panko style bread crumbs
1/4 cup whole milk
1 egg
1/2 cup shredded mild cheddar cheese
1 tablespoon yellow mustard
3 tablespoons finely chopped dill pickles
1/2 cup bottled special sauce (like Stubbs or Sweet Baby Rays)
Instructions
1. Preheat Oven:
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with non-stick spray.
2. Prepare Meatballs:
- In a large mixing bowl, combine ground beef, salt, pepper, panko bread crumbs, milk, egg, cheddar cheese, mustard, and dill pickle. Mix well to evenly incorporate.
3. Form Meatballs:
- Use 2 heaping tablespoons of mix to hand-form each meatball. Repeat with remaining mix to form 14 to 16 total meatballs. Space evenly on baking sheet.
4. Bake Meatballs:
- Bake for 15 to 20 minutes or until meatballs reach an internal temperature of 160°F.
5. Serve:
- Serve with special sauce.
Notes
Perfect for game day appetizers or a fun family dinner.
Serve with a side of crispy fries or a fresh salad.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.