Spicy Cheddar Ranch
Meatballs
Bold, cheesy, and packed with flavor — these oven-baked meatballs hide a melty cube of sharp white cheddar in every bite. Simple enough for a weeknight, impressive enough to share. Add minced veggies to the mix if you like — it won't hurt a thing!
- 1 lb lean ground beef (or ground turkey)
- 1 pkg spicy ranch seasoning mix
- ¼ cup low-fat Parmesan cheese, grated
- 1 egg
- 16 cubes Cabot sharp white cheddar (about ½-inch each)
- — non-stick cooking spray
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1
Preheat & prep
Preheat oven to 375°F. Line a baking sheet with foil and spray generously with non-stick cooking spray.
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2
Mix the meat
Combine ground beef, egg, Parmesan, and spicy ranch seasoning in a large bowl. Mix with your hands until everything is evenly incorporated — don't overwork it or the meatballs will be tough.
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3
Stuff & form
Scoop about 1 oz of the meat mixture and flatten it in your palm. Place one cube of sharp white cheddar in the center, then wrap the meat around it and roll into a ball. Repeat with remaining meat and cheese cubes to make 16 meatballs. Place on the prepared baking sheet.
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4
Bake
Bake for 25–30 minutes, until cooked through and lightly browned on the outside. The internal temperature should reach 160°F for beef or 165°F for turkey.
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5
Rest & serve
Let the meatballs rest for 3–4 minutes before serving — this gives the melted cheese inside a moment to settle so it doesn't all pour out on the first bite.
- Add veggies: Finely minced zucchini, spinach, or mushrooms can be mixed right into the meat — it won't change the recipe at all.
- Swap the protein: Ground turkey works just as well — just cook to an internal temp of 165°F.
- Cheese tip: Make sure the cheddar cubes are fully sealed inside the meat before baking so the cheese stays put.
- Serving ideas: Great on their own, over cauliflower rice, or alongside a simple green salad.
- Meal prep: These reheat beautifully — store in an airtight container in the fridge for up to 4 days.