Cheesy Bacon Meatball Bake

These cheesy bacon meatballs are inspired by the golden, bubbling bake pictured above. Tender meatballs, melted cheddar, and smoky bacon make a hearty combination.

A simple cream sauce brings everything together while the oven creates a lightly browned cheese topping. Serve with mashed potatoes, rice, or steamed vegetables.

This recipe makes approximately 15 large meatballs, serving five to six people. A 9×13-inch baking dish gives them enough room to cook evenly.

Ingredients

Use 2 pounds of lean ground beef. A blend containing approximately 90% lean meat helps keep excess grease manageable.

Measure ¾ cup of plain breadcrumbs and ½ cup of milk. Together, they help keep the meatballs tender.

Add 2 large eggs to bind the mixture. Lightly beat them before adding them to the bowl.

Finely chop 1 small onion and mince 3 garlic cloves. Small pieces distribute more evenly throughout the meat.

For seasoning, use 1 teaspoon smoked paprika, 1 teaspoon dried parsley, ¾ teaspoon salt, and ½ teaspoon black pepper.

Cook 8 slices of bacon until crisp, drain, and chop. Reserve half for scattering over the casserole.

Shred 2 cups of sharp cheddar cheese. Use half inside the meatballs and reserve the rest for topping.

For the sauce, prepare 1 tablespoon butter, 1 tablespoon flour, 1 cup low-sodium beef broth, and ½ cup heavy cream.

Instructions

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.

Line a separate rimmed baking sheet with parchment paper. You will bake the meatballs here first to drain away excess fat.

Combine the breadcrumbs and milk in a large bowl. Let stand for 5 minutes so the crumbs absorb the liquid.

Add the beaten eggs, chopped onion, and minced garlic. Stir until evenly combined.

Add the smoked paprika, dried parsley, salt, and black pepper. Mix these seasonings into the breadcrumb mixture.

Add the ground beef, half the bacon, and 1 cup of shredded cheddar. Gently combine with your hands or a sturdy spoon.

Stop mixing once the ingredients are distributed. Excessive mixing can make the cooked meatballs dense.

Divide the mixture into approximately 15 equal portions. Shape each portion into a large, evenly sized ball.

Arrange the meatballs on the prepared baking sheet. Leave a little space between them.

Bake for approximately 20–25 minutes, until the beef reaches 160°F (71°C) in the center, checking with a food thermometer.

Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour and cook for approximately 1 minute.

Gradually whisk in the beef broth until smooth. Add the cream and simmer gently for 3–5 minutes, stirring until slightly thickened.

Pour the sauce into the greased baking dish. Transfer the cooked meatballs into the sauce, leaving the rendered fat behind.

Scatter the remaining cheddar and bacon over the meatballs. Spread the cheese evenly for consistent coverage.

Return the dish to the oven for approximately 8–12 minutes, until bubbling and the casserole reaches 165°F (74°C).

Let the casserole rest for 5 minutes before serving. Spoon some sauce over each portion.

Variation

Replace the bacon with cooked turkey bacon or smoked beef bacon. Choose a variety you enjoy and cook it before adding.

For a spicy version, add finely chopped jalapeño to the meat mixture. Pepper jack cheese also works well as a topping.

Use ground turkey instead of beef for another option. Cook turkey meatballs to an internal temperature of 165°F (74°C).

Add sautéed mushrooms to the sauce for extra savory flavor. Cook off their moisture before stirring them in.

Storage

Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. Avoid leaving the casserole on the counter for extended cooling.

Keep refrigerated leftovers at 40°F (4°C) or below and use within 3–4 days. Store the meatballs with their sauce to help retain moisture.

For longer storage, freeze individual portions for up to 2 months for best quality. The cream sauce may separate slightly after thawing.

Thaw frozen portions in the refrigerator, then reheat covered until the center reaches 165°F (74°C). Add a splash of broth if the sauce needs loosening.