Recipe

Imagine sinking your teeth into a tender beef meatball that erupts with oozy, smoky Gouda in the center—pure comfort on a plate. These Gouda Stuffed Meatballs are the ultimate crowd-pleaser: crispy outside, molten inside, perfect for spaghetti, sliders, or straight-off-the-skillet snacking.

A quick crank with the Geedel Rotary Cheese Grater gives you fluffy Gouda shreds ready to stuff—no mess, no fuss.

🥩Ingredients (Makes 12–15 meatballs)

1 lb ground beef (80/20)

6 oz Gouda cheese (block)

½ cup breadcrumbs

1 egg

¼ cup milk

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

Salt & freshly cracked black pepper

Olive oil (for searing)

Optional: marinara sauce, parsley

🍳Step-by-Step: Meatballs in 4 Moves

1. Shred the Star

Lock your crank cheese grater with suction base.

Coarse blade: Feed Gouda → crank into fluffy shreds. Portion into 1-tsp mounds for stuffing.

2. Mix the Meat

In a bowl, combine beef, breadcrumbs, egg, milk, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until just combined—don’t overwork.

3. Stuff & Shape

Flatten a golf-ball-sized portion of meat in your palm. Place a Gouda mound in the center. Fold meat around cheese, roll into a tight ball. Repeat.

4. Sear & Simmer

Heat olive oil in a skillet. Sear meatballs until golden on all sides.

Oven finish: Bake at 375°F until cooked through, cheese molten.

Sauce option: Simmer in marinara for classic vibes.

Garnish with parsley. Serve with spaghetti, subs, or toothpicks.

🔥Tips & Twists

Spicy Kick – Add red pepper flakes to meat mix.

Air Fryer – 375°F, flip halfway, zero oil.

Make-Ahead – Stuff and freeze raw; cook from frozen.

Veggie Boost – Mix in finely chopped spinach.

Cheese Swap – Try mozzarella or cheddar.

🧀Conclusion: Meatballs That Melt Hearts

These Gouda Stuffed Meatballs aren’t just dinner—they’re mini cheese bombs of joy. One bite, and the molten center seals the deal. With the cheese shredder, prepping the perfect cheesy core is effortless.