If there’s one meal my kids won’t fight me on, it’s a cheeseburger and french fries. These easy Cheeseburger Meatballs take all those familiar flavors and turn them into a fun, bite-sized dinner that’s perfect for busy weeknights. They’re gluten-free, made with simple ingredients, and an easy way to get some protein into their little bodies. Make them using just one bowl, pop them in the oven rather than standing over the grill flipping burgers, and you’ve got dinner on the table in under 30 minutes. They’re exactly the kind of dinner I love for my Tiny Tastebuds, Big Opinions series: realistic for a weeknight, made with wholesome ingredients, and approachable for picky eaters.
Serve them with waffle fries, roasted veggies, a Caesar salad (the only salad my 6-year-old will currently eat), or some fresh fruit and veggie sticks, plus ranch and ketchup for dipping everything. Put it all together and you have a balanced dinner that still feels fun and totally kid-approved.
Ingredients
Serves 4, makes 20 meatballs
1 lb grass-fed ground beef
1 egg
â…“ cup finely shredded cheddar cheese
¼ cup almond flour or gluten-free breadcrumbs
2 tbsp ketchup
1 tsp yellow mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt
¼ tsp black pepper
2 slices cheddar cheese, cut into 20 small squares
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Add the ground beef, egg, shredded cheddar, almond flour, ketchup, mustard, garlic powder, onion powder, salt and pepper to a large bowl. Mix until everything is evenly incorporated.
- Use a cookie scoop to scoop the mixture, then roll into 20 meatballs and arrange them on the prepared baking sheet.
- Place a small square of cheddar cheese on top of each meatball.
- Bake for about 12–15 minutes, or until the meatballs are cooked through and reach 160°F on an internal meat thermometer.
- Transfer the meatballs to a serving plate, leaving behind any excess juices on the baking sheet. Serve warm with ketchup and/or ranch for dipping and your favorite cheeseburger-inspired sides.
- Store in an airtight container in the refrigerator for up to 3–4 days.
Recipe Tips
- Some liquid on the pan is normal as the meatballs cook. The beef will release fat and juices as it cooks, and the cheddar can add a little extra oil as it melts.
- If you want picture-perfect melted cheese, you can also bake the meatballs without the cheese and add a small square to each one during the final 2 minutes of baking until it melts. This will give you a more defined layer of melted cheddar on top.
What to Serve with Cheeseburger Meatballs
My kids both love theirs with fries or waffle fries (we love Roots or Jesse & Ben’s brands if I’m not making them homemade). My 6-year-old requests all the dips and a Caesar salad with it, while my 4-year-old wants zero dips, no salad, but add sliced avocado and some fruit. Roasted veggies, sliced veggie sticks, pickles, or fruit are also great options.
Hope your family loves these cheeseburger meatballs as much as mine does! You get the familiar cheeseburger flavor kids love, plenty of protein, and a dinner that comes together quickly enough to make on even the busiest weeknight. Enjoy!
