I know what you must be thinking, "no eggs!?" When I first came up with this recipe, I was out of eggs, and it turned out just fine. These meatballs hold together very well due to the ground up onions and cheese, making them easy to handle in the pan. Garnish with basil and serve over zoodles, spaghetti squash, riced cauliflower, or enjoy as is.


Recipe Summary

35 mins
50 mins
15 mins
8 large meatballs


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine Cheddar cheese, Parmesan cheese, onions, garlic, Italian seasoning, cayenne pepper, salt, and black pepper in a large mixing bowl and lightly mix. Add beef and turkey; mix by hand until well combined. Form mixture into 8 large meatballs.

  • Heat 1 to 2 tablespoons butter in a large saute pan over medium heat. Add meatballs to the melted butter and cook, uncovered, turning occasionally until a crust forms, 10 to 15 minutes. Cover and cook on low heat, turning occasionally, for 10 to 15 minutes more. Transfer meatballs to a serving dish and cover.

  • Add remaining butter to the pan and melt over low heat. Add spinach and stir until well wilted, about 5 minutes. Add cream and water; cook until reduced, 3 to 5 minutes. Add cooked meatballs and cook, 5 to 10 minutes, turning meatballs over every other minute.

Cook's Notes:

This recipe makes 8 large or10 medium meatballs.

You can use oil in place of butter, if you prefer. I recommend the beef/turkey mixture, but pork works just as well.

You could work the garlic down to a paste and emulsify with 1/4 to 1/2 cup of olive oil to create a garlic mayo/sauce to mix in with the meat.

Note that dried tomatoes make a nice addition to this dish, but can be high in carbs.

Nutrition Facts

428 calories; protein 21.4g; carbohydrates 8.9g; fat 34.1g; cholesterol 106.8mg; sodium 502.2mg. Full Nutrition