Cheesy Meatballs

A firm family favourite, The Laughing Cow sauce topping the meatballs counters the acidity of the marinara whilst emphasising the smoothness of the meatballs.

Makes 6



  • 2 tsp olive oil
  • 1 medium onion, peeled and diced
  • 2 small garlic cloves, peeled and finely chopped
  • 450 g lean ground beef
  • 3 tbsp breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dried mixed herbs (optional)
  • Salt and ground black pepper
  • Chopped parsley to serve

Tomato sauce

  • 1 tsp olive oil
  • 1 onion, peeled and diced
  • 1 garlic clove, peeled and finely chopped
  • 2 x 400 g tins chopped tomatoes
  • 2 tbsp freshly chopped basil
  • Salt and ground black pepper

The Laughing Cow sauce


  1. To prepare the meatballs, heat 1 tsp oil in a frying pan over a medium heat, add the onion and garlic, reduce the heat and cook until softened and translucent, stirring occasionally, remove and leave to cool to room temperature.
  2. Place the minced beef in a large bowl, mix in the onion mixture, breadcrumbs, Worcestershire sauce, herbs, if using, and season.
  3. Make the meatballs by rolling a tablespoon of meat mixture between the palms of both hands to make a perfect ball, place on a plate. Repeat this process until the mixture has all been used, making approximately 30 meatballs. Cover with cling film and chill for 30 minutes before cooking.
  4. For the Tomato and The Laughing Cow Sauces heat the oil in a large saucepan over a medium heat, add the onion and garlic and cook until softened. Stir in the tomatoes and cook gently until reduced by a 1/3rd, add the basil, and season to taste.
  5. In a saucepan, bring half of the cream to near boiling point, remove from the heat and stir in The Laughing Cow Light cheese, leave to cool to room temperature.
  6. In a separate bowl, whip the remaining cream until thick, then fold into it the cheese mixture, season to taste, chill until needed.
  7. Heat the remaining oil in the frying pan and fry the meatballs for 8 – 10 minutes until browned on all sides and thoroughly cooked. Add the tomato sauce, cook for a further 5 minutes.
  8. Spoon into individual bowls and top with a generous amount of The Laughing Cow sauce and fresh parsley.
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