Description
Recreate the iconic Arby’s Beef and Cheddar meatballs at home in just 15 minutes. These juicy, bite-sized meatballs are baked to perfection and smothered in a rich, homemade sharp cheddar cheese sauce.
Ingredients
Scale
- 1 pound (450g) 80/20 ground beef
- ½ cup (50g) plain dried breadcrumbs
- 2 tablespoons (30ml) milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups (200g) sharp cheddar cheese, freshly shredded
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (15g) all-purpose flour
- 1 cup (240ml) whole milk
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine ground beef, breadcrumbs, 2 tablespoons milk, egg, garlic powder, onion powder, parsley, salt, and pepper. Mix gently with hands or a fork until just combined; do not overmix.
- Roll the mixture into 1-inch diameter bite-sized balls. Place on the prepared baking sheet, leaving space between each meatball.
- Bake for 8-10 minutes until browned and cooked through (internal temperature of 160°F / 71°C).
- While meatballs bake, melt butter in a small saucepan over medium heat. Whisk in flour to create a roux and cook for 1 minute.
- Gradually whisk in 1 cup milk. Continue whisking until the mixture thickens and simmers gently (2-3 minutes).
- Reduce heat to low. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
- Stir in Worcestershire sauce, Dijon mustard, ½ teaspoon garlic powder, salt, and cayenne. Adjust consistency with more milk if needed.
- Transfer baked meatballs to a serving bowl and pour the warm cheese sauce over the top. Serve immediately.
Notes
Do not overmix the meat to avoid tough meatballs. Always grate your own sharp cheddar cheese to ensure a smooth sauce, as pre-shredded cheese contains anti-caking agents. The sauce thickens as it cools; whisk in a splash of warm milk to thin it out when reheating. Meatballs can be frozen for up to 3 months, but the sauce is best made fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 8 meatballs with ½ c
- Calories: 420
- Sugar: 4
- Sodium: 650
- Fat: 26
- Saturated Fat: 15
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: copycat Arby's, beef and cheddar meatballs, cheese sauce, quick dinner, appetizer, comfort food, 15 minute recipe