Name: Double Cheese Meatballs Two Ways
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 slices bread; 1/4-1/2 cup milk ((60-120 grams)); 1 pound ground beef (not too lean 85%) ((400 grams)); 1 small onion minced; 1-2 tablespoons finely chopped parsley; 1/4 cup freshly grated parmesan cheese ((25 grams)); 1 large egg; 1/4 teaspoon salt (or to taste); 1-2 dashes black pepper; 21 small pieces cheese (firm mozzarella, gruyere or fontina); 1/4-1/2 cup bread crumbs (if making appetizer meatballs); 2 tablespoons olive oil; 15 ounce can pelati (peeled) tomatoes ((400 grams)); 1/2 teaspoon oregano; 1/2 teaspoon basil or 4-5 fresh basil leaves; 1 clove garlic (minced); 1/4 teaspoon salt (or to taste); 1-2 dashes black pepper or hot pepper flakes; 1/3 cup water ((78 grams))

Jump to Recipe Print Recipe

Nothing better than Meatballs unless they are double cheese meatballs. This recipe can be made two ways, the perfect main dish, cooked in a simple tomato sauce or baked and served as an appetizer. You choose.

Meatballs are a favourite in our house, from My Mom’s Meatballs to a tasty Italian Eggplant Meatball recipe. Both delicious and worth trying.

Meatballs are staple in every Italian household. Everyone makes theirs different from everyone else. From the type of ground meat to add, from beef to pork to a mixture of both.

Some soak their bread in water some in milk. But rarely do you see meatballs and spaghetti. Even though that is what I grew up on, Italians consider meatballs and a second plate which means served with a side dish.

Pasta is always served first (primo) even though it is served with the sauce in which the meatballs are cooked in. But I believe to each his own! This simple meatball recipe can also be baked and served as an appetizer.

Table of Contents

How to make them

In a medium bowl soak the bread in milk, squeeze and break into very small pieces (large crumbs)
In a large bowl add the ground beef, bread, minced onion, parsley, parmesan cheese, egg, salt and pepper and mix together.
Take a small amount of the meat mixture and place a small piece of cheese on top then cover with another small amount and form into a ball covering the cheese. They should be about the size of golfballs or even a little larger.

To make meatball appetizers, roll the balls in bread crumbs and place on a parchment paper lined cookie sheet drizzle with a little olive oil and bake for approximately 20 minutes.

To make meatballs in a sauce, first brown them in a frying pan with a little olive oil, finish by cooking them in a simple tomato sauce. Serve either as a main with a side dish or over your favourite al dente pasta.

What is the best cheese to use?

I personally like to use a fontal or fontina, but a firm mozzarella or gruyere works just as well too.

What to serve with them

If you decide to serve them as a main dish, they go very well with Roasted Rosemary Potatoes or how my kids prefer them, served with Peas.

Do you need to brown the meatballs?

You don’t have to but I always recommend it and I always do it because It gives them more flavour and it helps them stay together in the sauce.

Brown them for about a minute or two on each side then finish cooking them in the sauce, simmer for about 30 minutes until the sauce has thickened and the meatballs are cooked through.

Can they be frozen?

They can either be frozen raw or cooked. If raw then freeze them first on a cookie sheet, then place in a freezer safe container or bag they will keep for up to three months in the freezer.

Cooked meatballs can be frozen directly in the sauce in a freezer safe container, they will keep for up to two to three months.

More Delicious Meatball Recipes

So if you are like us and meatballs are good anytime either as a main dish or appetizer, then I hope you give these Double Cheese Meatballs a try and let me know how you like them. Buon Appetito!