Cheeseburger Meatballs

One of my goals for the new year is to get hubs on a higher protein diet.  He has not had good luck with salads being portable and staying good and fresh and most of the ready made options are either expensive as all get out or not gluten free.  So I had the idea that I could make a variety of meatballs with dipping sauces.  He loves burgers, loves A1, so my first attempt is a cheeseburger meatball with A1 for a dipping sauce.  The beauty of meatballs over an actual burger is that it’s compact, travels well, reheats easily (since it’s a smaller chunk), and you can HIDE STUFF IN IT, like carrots to marginally up the veggie content.  This works with kids too (you see, I shall be well prepared when I have them).  Servings: 5 (4 meatballs apiece) at 304 calories and 19 grams of fat.


  • 1 lb lean ground beef (90% lean)
  • 2/3 cup grated carrot
  • 2 tsp minced garlic
  • 1/2 cup breadcrumbs (gluten free if that’s what you need)
  • 1/4 tsp fresh ground pepper
  • 1/2 tsp kosher salt
  • 1 egg
  • 1/2 cup fiesta blend cheese


1. Grate your carrots.

2. Mix the carrots, garlic, salt, pepper, egg, beef, and cheese until well combined.

3. Add breadcrumbs 1/4 cup at a time until mixture reaches a good consistency (not too moist that it falls apart but not too dry either).

4. Form into balls (I got about 20 out of mine).

5. Preheat your oven to 350 degrees

6. Bake on a baking sheet lined with parchment paper for 15-20 minutes or until a meat thermometer inserted in the center reads 170 degrees.

Printable version.

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