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These Cheesy Baked Meatballs are tender, juicy, and topped with melted cheddar cheese, diced tomatoes, and sweet bell peppers. Ready in about 35 minutes, this easy one-pan dinner is perfect for busy weeknights or cozy family meals.

Cheesy Baked Meatballs

These Cheesy Baked Meatballs are tender, juicy, and topped with melted cheddar cheese, diced tomatoes, and sweet bell peppers. Ready in about 35 minutes, this easy one-pan dinner is perfect for busy weeknights or cozy family meals.
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Ingredients Equipment Method Notes

Ingredients
  

  • Meatballs
  • * 2 pounds ground beef
  • * 1 cup breadcrumbs
  • * 2 large eggs
  • * ½ cup milk
  • * 1 teaspoon garlic powder
  • * 1 teaspoon onion powder
  • * Salt and black pepper to taste
  • #### Topping
  • * 1½ cups shredded cheddar cheese
  • * 1 cup diced tomatoes or salsa
  • * ½ cup diced bell peppers
  • * ¼ cup chopped green onions

Equipment

  • Large mixing bowl
  • measuring cups
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • 9×13-inch baking dish
  • Cutting board
  • Chef's knife
  • * Cheese grater (if using block cheese)

Method
 

  1. Preheat the oven to **375°F (190°C)** and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, garlic powder, onion powder, salt, and pepper until just mixed.
  3. Shape the mixture into golf ball-sized meatballs and arrange them in the prepared baking dish.
  4. Scatter the diced tomatoes and bell peppers over and around the meatballs.
  5. Bake for **20 minutes**, or until the meatballs are cooked through.
  6. Sprinkle the shredded cheddar cheese evenly over the meatballs.
  7. Return to the oven and bake for an additional **5 minutes**, or until the cheese is melted and bubbly.
  8. Garnish with chopped green onions and serve hot.

Notes

* Mix the meat gently to keep the meatballs tender.
* Freshly shredded cheese melts better than pre-shredded cheese.
* Substitute mozzarella, Monterey Jack, or pepper jack for a different flavor.
* Serve with mashed potatoes, rice, pasta, or crusty bread.
* Refrigerate leftovers for up to 4 days or freeze for up to 3 months.