These Cheesy Baked Meatballs with Gruyere Cheese are a true comfort food. They are loaded with comforting flavors and are perfect for a delicious weeknight or weekend meal for the whole family.
These are the cheesiest and the yummiest meatballs you will ever make!
If cold weather makes you crave comfort food, I hear you! Now, that almost every single day is cold and snowy, all I crave is a bowl of heartwarming stew or bubbly and cheesy meatball bake like this. This delicious recipe goes really fast, because:
- Meatballs with cheese and herbs are sautéed in a rich Marinara sauce with mushrooms;
- Meatballs are topped with cheese, actually lots of it;
- Cold weather means rich and hearty comfort food, can you argue with that?
Friends, if you noticed, I’ve been a little absent from my blog lately. Last months we packed our Indiana apartment in boxes and moved to East Coast. It’s quite a big move, physically and emotionally stressful.
And even though it’s been a month since the move, we’ve just recently finished unpacking and settling down in the new house. So, now Connecticut is officially our new state and boy, it’s a busy area. I still haven’t gotten into the swing of things and have a hard time shooting new recipes.
But bare me with here. I have so many great recipe ideas for the upcoming months. You’ll see them really soon, I promise.
I’ve actually made this Easy Baked Meatballs recipe awhile ago. It was not that cold yet, but I liked the idea of having meatballs with Gruyere fondue for dinner.
This idea definitely was appreciated by my husband and kids who devoured the meal on a whim. These meatballs freeze well too.
The recipe makes 25 small meatballs. You can either freeze them before cooking. Or fry for a few minutes on each side, cool completely and then freeze. And when you’re ready to eat, all you’ll have to do is to warm them up in a tomato sauce and top with that beautiful cheese. Yum!
For the last few steps of the recipe, you need a good ovenproof skillet (like this), or braiser (like this). I made my meatballs in Lodge 10 inch cast iron skillet. I bought it just recently, and it quickly became one of my favorite cooking pieces, which is surprisingly quite cheap.
So my friends, give this recipe a try and let me know you liked it. I have no doubts, you won’t be disappointed. If you like my Easy Baked Meatballs, here’s another scrumptious dinner recipe that I promise you’ll love.
Cheesy Baked Meatballs
Ingredients
- 1 pound ground turkey breast or thighs
- ½ pound Italian pork sausage
- ½ medium onion finely minced
- ¼ cup parsley and basil finely chopped
- ⅓ cup breadcrumbs See the notes
- ½ cup Parmesan cheese grated
- 1 tablespoon ketchup
- 2 eggs
- ½ cup milk
- 2 cloves garlic finely minced
- 1 tablespoon olive oil
- 8 ounces Cremini or Portobello mushrooms thinly sliced
- 1 ½ cups Marinara Sauce or any other Pasta Sauce
- ¼ cup water
- 2 ounces Mozzarella cheese shredded
- 2 ounces Gruyere cheese shredded
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- In a large mixing bowl combine first 10 ingredients, 1 minced clove of garlic, salt and pepper. Mix well and form 25 meatballs. (If meatball doesn’t hold the shape well, you can add a bit more of breadcrumbs)
- Arrange meatballs on a prepared baking sheet and bake for about 15 minutes.
- Meanwhile, in a large ovenproof skillet heat olive oil. Add mushrooms and cook on a medium heat until water evaporates, about 5-7 minute. Add the remaining minced clove of garlic and cook for another minute.
- Stir in Marinara sauce, water and simmer for 5 minutes.
- Arrange cooked meatballs in a skillet, gently coat them with the sauce and generously sprinkle with Mozzarella and Gruyere.
- Preheat broiler and broil meatballs until cheese melts, about 2 minutes.
- Serve immediately!
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