Juicy Mini Cheeseburger Meatballs pack all the flavors of a classic cheeseburger into bite‑size, party‑friendly meatballs topped with melted cheese and a swipe of ketchup or “burger sauce.” They’re perfect as game‑day appetizers, kid‑friendly dinners, or fun sliders served on mini buns.
Using 80/20 ground beef, egg, and breadcrumbs keeps the meatballs tender and moist, while simple burger seasonings and a cheddar blanket give them that unmistakable cheeseburger taste. A brief bake (or skillet sear) finishes them fast, and you can garnish with ketchup, mustard, or pickles just like your favorite burger.
Ingredients
Meatballs
- 1 lb (450 g) ground beef, 80/20 blend
- 1/2 cup breadcrumbs (plain or seasoned)
- 1 large egg, lightly beaten
- 2 tablespoons ketchup
- 1 tablespoon yellow or Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping & garnish
- 6–8 slices cheddar or American cheese, cut into small squares (one per meatball)
- Ketchup, burger sauce, or Thousand Island for drizzling/dipping
- Optional: sliced pickles, shredded lettuce, diced onion or tomato for serving
Step‑by‑Step Instructions
1. Mix the meatball base
- Heat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, combine ground beef, breadcrumbs, beaten egg, ketchup, mustard, Worcestershire, garlic powder, onion powder, salt, and pepper.
- Mix gently with your hands or a fork just until everything is evenly combined—overworking can make meatballs dense.
2. Shape and bake
- Using a tablespoon or small cookie scoop, portion the mixture into mini meatballs (about 1–1 1/2 inches in diameter).
- Roll between your palms to smooth and arrange on the prepared baking sheet with a little space between each.
- Bake 12–15 minutes, or until browned and cooked through (internal temperature about 160–165°F / 71–74°C).
3. Add cheese and finish
- Remove the tray from the oven and immediately top each meatball with a small square of cheddar or American cheese.
- Return to the oven for 1–2 minutes, just until the cheese is fully melted and drapes over the sides.
- Let meatballs rest 3–5 minutes, then drizzle or dollop each with ketchup or burger sauce.
Serve warm on a platter with extra sauce and optional pickles, lettuce, or mini buns.
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