Kickin' Meatballs Recipe -
Kickin' Meatballs Recipe
  • READY IN 30 mins

Kickin' Meatballs

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
May 23, 2006

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!!! :)

Most Helpful Critical Review
Mar 11, 2007

There's something weird about the taste, maybe a weird spice combo? Changes I made: * No dill weed * white pepper instead of black * full teaspoon of salt * swiss and jarlsburg cheeses

Dec 03, 2007

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.

Dec 27, 2007

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!).

Mar 12, 2007

Made this for 72 people - recipe scales perfectly Only change I made was to leave out about 1/5 dill as I'm not desperately keen on it Tips for cooking for that many people (its nearly 300 meatballs!) Make them up in batches of 20 and then add one more - fry in these batches using your extra one to check when they are cooked. Then place in a massive pot and cover until they're ready to serve. you need a big (100 litre) pot to mix this much mixture - don't be afraid of the quantites of herbs etc - it scales perfectly. I served these with one of the roasted vegetables recipes on here - the meatballs are very juicy but could have done with a tomato sauce or similar. This recipe was so good I had 3 or 4 vegetarians who 'lapsed' to try them - one of them ended up eating 8 of them!!

Feb 06, 2005

I wasn't sure what to expect with this recipe but was pleasantly surprised. I left out the cumin (yuck!), and they were still very tasty. The mustard was a great addition. Meat was easy to work with--not too dry or too meaty. Next time I make them I'll bake them instead (20 min., 350 degrees). I find baking meatballs to be much easier and they cook more evenly.

Mar 19, 2007

I tried it out just as it is and it was great and it has become a regular at home. Thumbs up!

Mar 10, 2007

I followed recipe, but since I was making meatball sandwiches, I used sliced pepper jack cheese to place on meat just before serving. For years, I have been looking for a recipe that would enhance the flavor of the meat instead of covering it up. The meatballs were flavorful enough that I could have skipped the spaghetti sauce if I had wanted to. This one's a keeper. Thanks!


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  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 178 mg
  • 59%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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