Kickin' Meatballs

Kickin' Meatballs

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"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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30 m servings 406 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 65 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 sauc...

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, alon...

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 mea...

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 ...

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

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 enhan...

I scaled this down to 3.5 servings to equal one pound of meat, but I used ground turkey, not beef. I also subbed garlic powder and dried parsley, and added a touch more mustard than called for (...

This is the ONLY meatball recipe I make any more. I absolutely adore it. The only changes I make are that I usually use cheddar cheese, add onion powder and skip the sliced onions, and bake th...

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