Make these cheesy Italian meatballs in less than 30 minutes for a homemade, rustic, Italian-flavored meal. These meatballs are juicy, tender, well-seasoned, and extra cheesy! Thanks to the guided recipe by Multo™ by CookingPal®, you can steam the meatballs and cook the sauce in the same bowl! Multo™ comes with all the accessories (i.e. steamer) needed to make this moist, flavorful dish that will satisfy everyone’s taste buds.
How to make cheesy Italian meatballs with Multo™ by CookingPal®?
1. Mix ingredients.
Easily chop the sausage into small pieces with Multo™ by CookingPal®’s blade, and then mix the sausage with the other ingredients to form the meatball mixture.
2. Shape the meatballs.
Use a spatula to scrape out and form the mixture into balls. Then, arrange the balls into the steamer using both the shallow and deep steaming trays.
3. Make the sauce.
Chop the garlic and combine with other sauce ingredients and cook until the sauce thickens.
4. Steam the meatballs.
Attach the steamer on top of the mixing bowl and steam the meatballs while the sauce cooks. This all-in-one design helps to save time and free your hands from constant stirring of the sauce.
Cooking tips and tricks
Choosing meat with a higher fat content will result in juicier meatballs and will add more flavor to the sauce.
Keep the meat refrigerated and cool as long as possible. This prevents the fat from breaking down, therefore maintaining the natural juices and flavors of the meat.
Moisture is key in keeping the shape of the meatballs along with making a tender meatball. Milk can be used as a replacement for an egg if needed.
If you do not have breadcrumbs handy, breaking up pieces of bread into small pieces and soaking them in a liquid (i.e. milk) work to bind the meat together.
What are the variations of cheesy Italian meatballs?
Any type of ground meat works in this recipe. If you cannot eat beef, ground pork is a good substitute, but you can also use ground lamb, turkey, chicken, buffalo, or veal.
Add fresh basil and oregano to the meatball mixture to bring more aromatic, fresh flavors to the dish.
How to store meatballs?
Leftover meatballs can be easily frozen, but make sure to do so before adding the cheese topping. Once meatballs are steamed and sauce is finished cooking, transfer items to a foil container. Wrap with plastic wrap and a layer of foil and freeze for up to 3 months.
Required Accessories
Steamer
The final verdict on the meatballs - how does it taste?
Make these cheesy Italian meatballs for a hearty, filling meal for family and friends. They are:
Succulent
Cheesy
Garlicky
Tender
& Beefy!
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Flavorful meatballs topped with mozzarella and cooked along with a simple tomato sauce. Serve with pasta or rice.
Ingredients
2 OZ / 55 G Parmesan
3 EA garlic cloves
10 SPRIGS parsley
6 OZ / 170 G yellow onion
12 OZ / 340 G lean ground beef
4 OZ / 115 G sweet Italian sausage
2 OZ / 60 G dried breadcrumbs
1 large egg
1.75 TSP fine sea salt
0.75 TSP black pepper
2 TSP dried oregano
5 OZ / 150 G mozzarella ball
2 TBSP olive oil
28 OZ / 800 G canned whole tomatoes
1 TBSP tomato paste
1 TSP sugar
Directions
Cut Parmesan into cubes and peel 2 garlic cloves. Pick parsley leaves from the stems.
Add Parmesan, garlic, parsley, and half of the onion to mixing bowl and chop for 8 seconds / speed 6. Use spatula to scrape down the sides of the bowl.
Add ground beef, sausage, breadcrumbs, egg, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon oregano and mix for 18 seconds / speed 4.
Portion meatball mix into 16 balls, with lightly dampened hands, shape each portion into a ball and arrange in the deep steaming tray. Wash and dry the mixing bowl.
Drain the mozzarella and cut into 16 pieces. Set aside.
Peel the remaining garlic clove. Add garlic, remaining onion and oil to mixing bowl. Chop for 6 seconds / speed 6. Scrape down sides of mixing bowl.
Remove the measuring cup, sauté for 4 minutes.
Add tomatoes, tomato paste, oregano, sugar, salt and pepper to mixing bowl.
Attach the steamer set to the mixing bowl and steam for 20 minutes.
Carefully lift the steamer lid and place a piece of mozzarella on top of each meatball, put the lid back, and cook for 5 minutes / 250°F|120°C / speed 1.
Carefully remove the steamer set and set aside. Place the lid on the mixing bowl and purée the sauce for 6 seconds / speed 6.
Serve the meatballs with the sauce. Enjoy your meal!
