Cheesy Gouda Meatballs! This recipe is packed full of so many different sensations… juicy flavorful beef, tangy melty cheese on the inside that crisps up on the outside and it works plain or great in many different sauces. This appetizer will be the hit of any get together!
This recipe for Cheesy Gouda Meatballs came about kind of by accident. I’m working on an e-book and knew I wanted to have a cheese filled meatball. But I had planned to use mozzarella cheese but my husband had somehow managed to “snack” on the whole pound of Mozzarella I had bought. I’m not complaining… (well, I might have at the time,) but once I ate the final version I had to thank him for eating the Mozzarella because I never would have used the smoked gouda instead!
It took me a couple of attempts to get them just right but I think you will like these as much as we do. My original plan was to have a big cube of cheese in the middle so when the meatball cooked it would make melty, stringy cheese in the middle.
In the first attempt the Gouda didn’t completely melt. In the second attempt I used a couple of pieces of smaller cubes and it was much better….. but I knew if it had more of a cheese to meat ratio it would be even better.
The smaller meatball only allowed for 1-2 small cubes of cheese but in my world, the more cheese the better. Thus I was aiming for a meatball that was a little bigger and more substantial than the cocktail meatballs. Don’t get me wrong I like cocktail meatballs, but when you are cooking for a lot of people, making all of those small meatballs takes a lot of time which I didn’t have and I’m sure you don’t always have either. The added bonus of each meatball having more cheese in it made the bigger meatball a win on many levels!
Here is a photo of the Cheesy Gouda Meatballs before they go into the oven!
LOOK AT ALL THOSE CUBES OF CHEESE IN EACH MEATBALL!!
The larger meatball also stays hotter longer, which is imperative for the cheese in this meatball to stay melty and moist. Don’t get me wrong, even when the cheese cools it still tastes delicious, but when they are hot? Wow, its jam packed with flavor and the melted cheese adds more flavor to an already delicious meatball!
We are eating less carbs in our house so we can eat these as a main meal with a classic tomato sauce or even sauce free. But because I can prep the meatball way ahead of time then just pop them into the oven when my company comes over to bake them, these Cheesy Gouda Meatballs are perfect to serve at any get together!
Serve these meatballs with a cold beer, or my personal favorite a Bloody Mary (Actually, the meatball instead of the cheeseburger in the photo on the Bloody Mary here would be fun too!)
- 1.5 lbs Ground Beef I prefer 90/10
- 1/4 cup Heavy Cream
- 1 egg beaten
- 1.5 teaspoons seasoned salt
- 1 tablespoon Dried Oregano
- 1/2 cup Panko Bread crumbs
- 6 ounces Smoked Gouda Cheese cut into 1/4" cubes
- 1/2 cup freshly grated parmesan cheese
- Preheat oven to 350*
- Using a wooden spoon or your hands in a large bowl mix together beef, heavy cream, beaten egg, salt, oregano and panko bread crumbs.
- Do not pack the meat too tightly, you want to use a lighter touch so that the meatball does not get too compacted allowing for a lighter moist (versus heavy, hard) final product meatball.
- Once combined, sprinkle gouda cheese cubes over the top and mix to blend throughout the mixture.
- Form the meat into balls, slightly bigger than a golf ball then toss each meatball into the parmesan cheese to coat.
- Chill for a minimum of 15 minutes to set the shape.
- If you are making ahead to use the next day or later in the day, you can make the meatballs to here. The meatballs in the raw state will need to be covered with plastic or foil if you are waiting longer than an hour to bake them.
- Place Meatballs onto a broiling pan (alternatively use a cookie rack over the top of a baking sheet.) You want the meatball fats to be able to fall to the bottom pan.
- The meatballs should be spaced 2" apart.
- Bake for 20 minutes, turning the pan from front to back at the 10 minute mark to allow for even cooking.
- Allow meatballs to rest for 5 mins and serve while hot and cheese is nice and melty.
- Serve alone or they work well with a tomato sauce or a bbq sauce!