Cheesy Meatball and Pepper Bake with Crispy Breadcrumb Topping

This one-pan dinner brings together juicy beef meatballs, sweet caramelized peppers and onions, and a golden blanket of melted kashar cheese.

The meatballs stay tender thanks to a splash of sparkling water and a gentle steam-bake under damp parchment, while the broiler finishes everything with a bubbly, browned crust. It's a comforting, flavor-packed meal that comes together in under an hour.

This recipe turns simple pantry staples into a deeply satisfying dinner. Ground beef is seasoned with cumin, paprika, and chili flakes, then shaped into plump meatballs.

They bake over a bed of sliced peppers and onions that soften and caramelize as they cook. A final blast of heat melts kashar cheese into a golden, pull-apart topping. Serve it straight from the baking dish with crusty bread or rice to soak up the juices.

Ingredients

Why this recipe works

The combination of grated onion, breadcrumbs, and sparkling water keeps the meatballs exceptionally moist.

The sparkling water adds a light texture as it evaporates during baking, while the grated onion melts into the meat, adding sweetness and moisture without any visible chunks. This method ensures the meatballs stay tender and juicy, never dense or dry.

Baking the meatballs on top of the vegetables allows the drippings to flavor the peppers and onions as they roast. The damp parchment creates a steamy environment that gently cooks the meatballs and softens the vegetables without drying them out.

Then, removing the parchment and broiling the cheese gives the dish a crispy, caramelized finish that contrasts beautifully with the tender interior.

Notes and substitutions

Kashar cheese is a semi-hard Turkish cheese that melts beautifully and browns well. If you can't find it, provolone or a mix of mozzarella and sharp cheddar will give a similar result. Red capia peppers are sweet and slightly spicy; if unavailable, use red bell peppers or a combination of red and orange bell peppers.

Use an 80/20 ground beef for the best flavor and moisture. Leaner beef can result in drier meatballs. The sparkling water is a simple trick to keep the mixture light; if you don't have it, cold water works fine. For a spicier dish, increase the chili flakes or add a pinch of cayenne to the meatball mixture.

• kashar cheese: Substitute with provolone, mozzarella, or a mix of mozzarella and sharp cheddar for a similar melty, browned topping.
• red capia peppers: Use red bell peppers or roasted red peppers from a jar (drained) for a sweeter flavor.
• sparkling water: Use cold regular water or beef broth to keep the meatballs moist; the bubbles are optional.
• ground beef: Use ground lamb, ground pork, or a combination for a different flavor profile.

Equipment

• Large mixing bowl
• Large baking dish (9x13-inch)
• Box grater
• Chef's knife
• Cutting board
• Parchment paper
• Measuring cups and spoons