Name: Juicy Mini Cheeseburger Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb (450 g) ground beef (80/20 blend); 1/2 cup breadcrumbs (plain or seasoned); 1 large egg, lightly beaten; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 cup shredded cheddar cheese

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I created these juicy mini cheeseburger meatballs as a fun twist on classic burgers, turning familiar flavors into bite-sized, tender meatballs that work perfectly for appetizers, snacks, or easy weeknight meals. They come together quickly, stay wonderfully moist, and pair well with almost any dip or sauce.

Why You’ll Love This Recipe

I enjoy making these because they capture everything I like about a cheeseburger in a small, juicy, flavorful package. I can prepare them ahead of time, they cook fast, and they always stay tender thanks to the egg and breadcrumbs. I also like that they are versatile enough to serve at parties, pack in lunches, or enjoy as a simple dinner with a side salad.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb (450 g) ground beef (80/20 blend for maximum juiciness)
1/2 cup breadcrumbs (plain or seasoned)
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup shredded cheddar cheese (for a cheeseburger-style bite)

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
I combine the ground beef, breadcrumbs, egg, salt, pepper, onion powder, garlic powder, and cheddar cheese in a large bowl.
I mix everything just until combined, making sure not to overwork the meat.
I roll the mixture into small, bite-sized meatballs, about 1 to 1.5 inches each, and place them on the prepared baking sheet.
I bake for 12–15 minutes, or until the meatballs are cooked through and lightly browned.
I let them rest for a couple of minutes before serving so they stay juicy.

Servings and Timing

This recipe makes about 18–22 mini meatballs.
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: 25 minutes

Variations

I swap cheddar for mozzarella or pepper jack when I want a different flavor.
I add finely diced pickles to the mixture for an authentic cheeseburger taste.
I brush the meatballs with a little barbecue sauce before baking for a sweet, smoky twist.
I use ground turkey instead of beef when I prefer a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm them in a 350°F (175°C) oven for 8–10 minutes or microwave them in short intervals until heated through.
For longer storage, I freeze the cooked meatballs for up to 3 months and thaw them overnight before reheating.

FAQs

How do I keep the meatballs from drying out?

I make sure not to overmix the meat and I use an 80/20 ground beef blend to keep them moist.

Can I cook these meatballs in a skillet instead of the oven?

Yes, I brown them in a little oil over medium heat, cooking until they’re fully done.

Do I need to add cheese inside the meatballs?

No, but I like adding it because it gives them a true cheeseburger flavor.

Can I make the meatballs ahead of time?

Yes, I often form them and refrigerate them for up to 24 hours before baking.

What sauces go well with these meatballs?

I enjoy serving them with ketchup, mustard, burger sauce, or barbecue sauce.

Conclusion

I love making these juicy mini cheeseburger meatballs because they’re simple, flavorful, and perfect for any occasion. Their quick prep and rich taste make them a reliable recipe I return to again and again, whether I’m hosting guests or preparing a fast family meal.