For the Topping & Baking
1 tbsp Olive Oil
1 medium Red Bell Pepper, diced (as seen in the image)
1 medium Green Bell Pepper, diced (as seen in the image)
2 cups Shredded Cheese Blend (a mix of Cheddar, Monterey Jack, and Mozzarella works perfectly)
Optional: A small amount of your favorite tomato or BBQ sauce to drizzle on the pan before baking (for added moisture and flavor).
Instructions
Step 1: Prep the Meatball Mixture
Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Soak Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for about 5 minutes until the milk is absorbed. This is a crucial step for tender meatballs!
Mix Meatball Ingredients: Add the ground meat, beaten egg, Parmesan cheese, minced garlic, parsley, Italian seasoning, salt, pepper, and smoked paprika to the bowl with the soaked breadcrumbs.
Combine Gently: Use your hands to gently mix the ingredients until just combined. Do not overmix, as this will result in tough meatballs.
Step 2: Form and Arrange the Meatballs
Shape Meatballs: Scoop the mixture using a tablespoon or a small cookie scoop (to ensure even size) and roll into uniform balls, about 1.5 inches (3-4 cm) in diameter. The recipe should yield approximately 30-35 meatballs.
Arrange: Place the meatballs in a single layer on the prepared baking sheet. Leave a little space between them.
Add Peppers: Scatter the diced red and green bell peppers around and slightly on top of the meatballs. Drizzle the entire pan with 1 tbsp of olive oil and toss the peppers gently.
Step 3: Bake and Melt the Cheese
First Bake: Place the baking sheet in the preheated oven. Bake for 15-18 minutes. The meatballs should be mostly cooked through and slightly browned.
Add Cheese: Remove the pan from the oven. Sprinkle the 2 cups of shredded cheese blend generously over the top of all the meatballs and peppers. The cheese should cover the tops entirely, as seen in the image.
Final Bake/Broil: Return the pan to the oven. You have two options:
Bake: Bake for another 5-7 minutes until the cheese is completely melted and bubbly.
Broil (Recommended for the final look): Switch the oven to the broil setting. Place the pan under the broiler for 1-3 minutes, watching very closely, until the cheese is golden-brown and gooey.
Step 4: Serve
Remove from the oven and let rest for a couple of minutes. The melted cheese and pan juices will look irresistible!
Serve immediately as an appetizer with toothpicks, or as a main dish over pasta, polenta, or in a sub roll.
Recipe Notes and Tips
Preventing Dry Meatballs: The combination of beef and pork, along with the soaked breadcrumbs, helps keep the meatballs moist. Do not overbake! The internal temperature should reach $165^\circ\text{F}$ ($74^\circ\text{C}$).
Spice Level: For a little heat, add a pinch of red pepper flakes to the meatball mixture.
Make Ahead: You can mix and roll the meatballs 24 hours in advance. Store them covered in the refrigerator until ready to bake.
Variations: Feel free to mix up the cheese! Provolone, Pepper Jack, or Smoked Gouda would be excellent. You can also add chopped onions or minced jalapeños for a different twist.
Enjoy your incredibly cheesy and flavorful baked meatballs!
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