My Cabot Cheddar Basil Meatballs

High in protein, cheesy, full of  flavors…. these meatballs fit the bill for the cool fall weather and any time you want a yummy dish that is easy to make and full of nutrition!  Feel free to substitute your favorite meat seasonings and herbs and sauces.  Super Yummy!

Oven: 350 degrees  Cook for 35 minutes or until cooked all the way through.


  1. 2 lbs ground beef
  2. 5 tbsp Fresh Basil
  3. 2 tsp Montreal seasoning
  4. 1 tsp Pink Himalayan sea salt
  5. 1 tbsp Oregano
  6. 2 eggs
  7. 1 cup grated Cabot Extra Sharp Cheddar Cheese
  8. 3 tbsp Fiery Chipotle Jay’s Wicked Gormet Sauce
  9. 1 tsp red pepper flakes

Whip up the eggs and dump everything in a big bowl and mix it well!

Form the meatballs, big or small but make sure you leave room in between them to cook in the oven.   35-40 minutes or until cooked all the way through.

Serve with warmed up diced tomatoes or your favorite “no sugar” tomato sauce.



The best meatballs ever!

Thanks for stopping by!  Share your “secret” ingredient for meatballs! There are so many recipes out there —- I thought I would try my own variety!  So fun to experiment!



About NancyE

I'm a top ranked master Marathon Runner, Waterskier, Alpine Skiing Development Coach & PSIA certified instructor, Ski Race Photographer, Proud Mom, & Loving Wife. I love my Community, my Home, my Labrador Retriever, my Trails in the summer & Mountains in the winter. I'm a lymphoma cancer survivor diagnosed July 2010 - passionate about sharing my strength, finding a cure & raising the funds needed for research, working toward the ultimate goal of a cancer free world
This entry was posted in Main Dishes, recipes and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s