Kickin' Meatballs

Kickin' Meatballs


"A zippy new take on the traditional meatball dish, the real secret in the flavor is the combination of the cumin, dill, and pepperjack cheese, which leaves the meatballs nice and moist and has everyone asking for seconds!"

Ingredients 30 m {{adjustedServings}} servings 406 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large bowl, combine the garlic, parsley, basil, cumin, dill, pepper, bread crumbs, mustard, salt, eggs, cheese and ground beef. Mix well using your hands, making sure that the cheese is evenly distributed.
  2. Roll the mixture into 1 1/2 inch balls, and place in a lightly greased skillet. Place the rings of onion over the top of the meatballs. Cover the pan, and set the heat to medium-low. Turn the meatballs over after about 3 minutes, and increase the heat to medium. Continue to cook the meatballs, turning every 10 minutes, until cooked through. Serve immediately.
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Reviews 48

  1. 65 Ratings

Chelsey Wolnowski

Turned out great, but I made many little changes. First, I didn't have all the herbs/spices this recipe called for, so I used Montreal Stek Spice, dill, garlic, and pepper instead. I didn't have pepperjack cheese, so I used Havarty instead, which was wonderful! Instead of bread crumbs, I put some Ritz crackers in my food processor, with the above spices, and cheese, and pulsed it untill it was fine. Then, I just worked it all together with my fingers, formed it into balls, and placed them in a deep baking dish. I made Sweet and Sour Sacue II, from this site, and poured it over the top. I baked them at 350, for about 30 mins. Finally, I served this over white rice. Great recipe! Loved the addition of cheese in the Meatballs. YUM!!! :)


These were very good and very easy. I baked them as another reviewer suggested and they were perfectly cooked; I made them about 2" and cooked for 25 minutes at 350 then put them in tomato sauce while the pasta cooked. I don't like dill, so I used oregano, and I used dried parsely, but everything else was the same.


Awesome! My boyfriend made me these last night. He omitted the dill, added oregano and extra garlic. Instead of pepper jack cheese, he used mozzerella and a few shakes of red pepper flakes, along with some hot sauce. Today, with the leftovers, he made meatball sandwiches which were amazing (the meat was better on day two!).