Tomato Cheesy Meatballs (Polpette)
The good news is that these delicious Cheeseburgers are nut-free, sugar-free, and gluten-free. With some substitutions, this dish can easily be dairy-free.
Everybody loves meatballs…cheesy or not—they’re a perfect comfort food, rich and delicious, and a go-to for family gatherings. Whether you’re hosting a dinner party or simply craving a comforting homemade meal, these meatballs in cheesy tomato sauce are sure to impress and satisfy.
The crowning touch of this dish is the addition of mozzarella and Parmesan cheeses, which melt into the sauce, adding that lovely creamy richness that perfectly complements the tangy tomatoes and aromatic red wine vinegar, .
We all know it’s easier to buy cooked meatballs and throw them in a jar of flavored tomato sauce, but these take so little time to prepare, and cooking them is a doddle. And, one of the nicest things about this cheesy meatball recipe is you may already have most of the ingredients in your cupboard. If you don’t have some of them, then it’s comforting to know that you’ll most likely find them at any grocery store, so you won’t have to search far and wide!
What’s To Love?
💕 This Cheesy Meatball recipe is one of the best you will try.
💕 The tomato sauce adds a delightful tanginess that complements the meatiness of the polpette.
💕 This dish is a classic comfort food, offering a hearty and filling meal that is perfect for any time of the year.
💕 Tastes as good as it looks with its rich, tomatoey, aromatic Italian herby flavors.
💕 Great for any occasion and kiddies love it.
💕 There’s something inherently comforting about cheesy meatballs, it takes you to another level of coziness.
💕 Is a hearty and filling dish that satisfies even the heartiest appetites.
Have you already tried Cheesy Meatballs? If so, let us know how it was…we can’t wait to hear all about it!
Cheesy Meatballs Origin
The concept of cheesy meatballs combines two culinary traditions: the Italian-American classic of meatballs in tomato sauce and the universal love for melted cheese in comfort foods. Meatballs have a long history, with variations found in many cultures, but the version most familiar in the West comes from Italian cuisine, where they are known as “Polpette.”
In Italy, meatballs are typically smaller and often served as a standalone dish or in soups, rather than with pasta and sauce. The Italian-American adaptation evolved in the late 19th and early 20th centuries as Italian immigrants in the United States began to incorporate more readily available and affordable ingredients, leading to larger meatballs served with marinara sauce and pasta. This dish became emblematic of Italian-American cuisine.
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Beef — preferably use good-quality steak mince.
- Breadcrumbs — use regular or gluten-free white breadcrumbs.
- Egg — use large.
- Onions — we suggest red onions because they’re sweet.
- Garlic — use fresh; it adds a lot of flavor without overwhelming the meatballs.
- Cheese — we suggest using Parmesan and Mozzarella.
- Herbs — use fresh parsley or basil, dried oregano, dried basil, salt and pepper.
- Oil — we use rice bran oil because it has a high smoking point and doesn’t turn rancid when heated.
- Tomato Puree — it provides thickness and extra richness.
- Tomatoes — use canned plum tomatoes not fresh.
- Red Wine Vinegar
- beef broth
- Sugar — we use honey.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Beef — for a lighter version try ground turkey or chicken.
- Onions — white onions are a great alternative.
- Cheese — try dairy-free or your favorite regular cheese. Substitute mozzarella with provolone or cheddar for a different cheesy flavor profile.
- Breadcrumbs — for extra flavor, use seasoned breadcrumbs or panko.
- Oil — coconut oil is a great alternative or use your favorite.
- Sugar — use your favorite sugar .
NOTE: The quality of your meat will affect the taste and texture of your meatballs.
Remember that substituting ingredients might differ in taste, texture, and overall result, particularly if you’re substituting many ingredients.
If you have made the Chicken Tikka Masala with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Cheesy Meatballs are easy to make and are even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
Two key elements crucial to a good meatball recipe are how you cook the meatballs and the sauce.
▶︎ This recipe combines the robust flavors of ground beef, perfectly seasoned and mixed then scooped into smaller balls. If you have an aversion to touching raw meat, wear gloves or mix lightly with a wooden spoon.
▶︎ They are then cooked on the stovetop to a slightly golden brown, but not cooked through; otherwise, the end result will be a tough, chewy texture. They are then put aside, and the ingredients for the sauce are added to the frying pan, and simmered for several minutes.
▶︎ When the meatballs are browned, add them to the sauce to infuse the flavors for 15-20 minutes.
▶︎ The crowning touch of this dish is the addition of mozzarella and Parmesan cheeses, which are sprinkled over the top and melted into the sauce. This adds a creamy richness that perfectly complements the tangy tomatoes and aromatic booth and red wine vinegar.
For more detailed instructions, notes, and ideas…see the recipe card
Tools You’ll Need
Want to make the best Cheesy Meatballs? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Frying Pan – optional, to brown the meatballs and simmer the sauce.
- Mini Chopper – optional, to finely chop the onion or use a sharp knife.
- Mixing Bowl – to mix the meatballs.
- Cookie Scoop – optional, to scoop up the meatballs making them all the same size.
- Garlic Press – or use the mini chopper to mince the garlic.
- Thermapen – optional, is a great little tool to test meat temperature.
- Chopping Board – to chop the herbs.
- Baking Trays – optional, if you prefer to bake the meatballs in the oven.
- Stick Blender – optional, to blend the sauce.
- Silicone Spatula – for stirring the sauce and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons to measure the ingredients accurately.
See the recipe card for more kitchen tool recommendations.
If you love those gadgets for this recipe, then you’ll love this Kitchenaid frying pan (skillet). It’s our go-to for many of our recipes, and we think every budding chef needs it.
Hard-wearing KitchenAid Frying Pan with heavy-gauge forged aluminum, fast heating, extreme durability, scratch resistance, 3-layer German-engineered non-stick coating, matte stainless steel handles for a cool and secure grip, induction-ready, oven safe up to 220°C, dishwasher safe and stackable for easy storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Cheesy Meatballs are frequently eaten as a standalone but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Our first choice is the classic pasta shapes that hold the sauce well, such as spaghetti, penne, rigatoni, or fettuccine, which are excellent.
▶︎ Second to pasta is rice of all flavors; try our Garlic Butter Rice. It goes perfectly with it. Cauliflower Rice is also a great low-carb alternative that soaks up the sauce well.
▶︎ The smooth texture of creamy polenta pairs well with the rich sauce.
▶︎ Crusty Bread such as our Keto Bread is perfect for soaking up the rich, cheesy tomato sauce.
▶︎ Caesar salad with tangy dressing and crunchy croutons provides a refreshing contrast.
▶︎ For afters, a creamy dessert such as this No Bake Lemon Cheesecake or a light creamy dessert such as this Italian Christmas Pudding Cake will provide a sweet finish to this hearty meal.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Cheesy Meatballs!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Tomato Cheesy Meatballs (Polpette)
Ingredients
- 950 grams Beef Steak Mince
- 100 grams Breadcrumbs or gluten-free or Panko
- 1 large Egg
- 1 small Red Onion finely chopped
- 2 Garlic Cloves or garlic puree
- 50 grams Parmesan Cheese grated
- 2 tbsp Dried Parsley
- 1 tsp Dried Oregano
- 2 tbsp Rice Bran Oil for cooking
- Salt and Pepper to taste
- 2 tbsp Rice Bran Oil or your favorite
- 1 medium Red Onion
- 3 Garlic Cloves or garlic puree
- 400 grams Canned Plum Tomatoes or cherry tomatoes
- 150 ml Beef Broth
- 1 tbsp Honey or other
- 100 grams Tomato Puree paste
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Golden Caster Sugar
- 100 grams Mozzarella Cheese
- 50 grams Parmesan Cheese
- Fresh Basil or Parsley to garnish
- Salt and Pepper to taste
Equipment
- Cookie Scoop optional
- Mini Chopper optional
- Frying Pan optional
- Garlic Press optional
- Thermapen optional
- Baking Trays optional
- Stick Blender optional
Method
- Prepare the breadcrumbs by leaving out white bread on the sideboard for it to harden, then crumble it using a mini mixer or, if you prefer, crumble by hand. Alternatively, use store-bought breadcrumbs.
Note:Alternatively, put in the oven at 180°C, 356°F, Gas 4 for 10 minutes, and turn halfway through. - Finely chop the onion and mince the garlic. Set aside.
- Grate both cheeses and set aside.
- Chop the herbs and set aside.
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, grated Parmesan cheese, fresh parsley, dried oregano, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about the size of a golf ball.
- Heat 2 tablespoons of oil in a large frying pan (skillet) over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove and set aside.
Note:We prefer to put ours in the oven. Pour the oil on a baking tray, add the meatballs, and cook for 30 minutes at 180°C, 356°F, Gas 4.
- In the same skillet or a different one, add 2 tablespoons of oil. Sauté the finely chopped onion until translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the 150 ml beef broth (or vegetable broth) and 1 tbsp balsamic vinegar or red wine vinegar
- Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and pepper. Let the sauce simmer for about 15-20 minutes, stirring occasionally.
- Optional – using a stick blender puree the sauce. We tilt the pan slightly and blend the sauce at the deep end.
- Add the browned meatballs to the sauce and let them cook for another 15 minutes, ensuring they are cooked through.
- If you haven't preheated your oven, now's the time to set it to 180°C, 356°F, Gas 4.
- Transfer the meatballs and sauce to an oven-safe dish if your skillet is not oven-safe.
- Sprinkle the grated mozzarella and Parmesan cheese evenly over the top.
- Place the dish in the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil or parsley before serving.
Nutrition
Notes
- Use high-quality ground beef for the meatballs to ensure the best flavor and texture.
- When combining the meatball ingredients, mix just until combined. Overmixing can lead to dense, tough meatballs.
- Use a cookie scoop or your hands to form evenly-sized meatballs. This ensures they cook uniformly and at the same rate.
- Browning the meatballs on the stovetop or in the oven before adding them to the sauce helps develop a deeper flavor and a pleasing texture.
- For extra assurance, you can chill the meatballs in the refrigerator for at least 30 minutes before cooking to help them hold their shape.
- After sautéing the onions and garlic, deglaze the pan with red wine vinegar to lift all the flavorful bits stuck to the bottom. Allow the vinegar to reduce to concentrate its flavors.
- Avoid skipping the part where the meatballs simmer in the tomato sauce, it helps the meatballs absorb the sauce’s flavors and stay moist instead of the dreaded hard and tough exterior.
- When the sauce is off the heat, slightly stir the cheeses into it; this prevents them from becoming grainy and ensures a smooth, creamy texture.
- Before serving, let it rest for 5 minutes for the best flavor and texture.
- Meat: Substitute ground beef with ground turkey or chicken for a lighter version of the meatballs.
- Herbs & Spices: Experiment with different herbs, like thyme or rosemary, for a unique twist. For a spicier kick, add a pinch of cayenne pepper or more red pepper flakes to the sauce.
- Vegetarian: Use a combination of finely chopped mushrooms and cooked lentils as a base for vegetarian meatballs.
- Cheese: Use dairy-free or regular cheese. Substitute mozzarella with provolone or cheddar for a different cheesy flavor profile.
- Bread: Use gluten-free or regular and only use white as brown will change the flavor of the meatballs.
Private Notes
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Cheesy Meatballs every time.
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For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
OMG that photo of the stringy cheese is seriously amazing.! The photos are definitely inspiring, so I decided to make it, and wow, I couldn’t have asked for better.
We’ve got to be honest, it is as you say – seriously wow.