Recipe

Imagine biting into a tender chicken meatball and hitting a molten pocket of smoky Gouda that stretches with every bite. These Gouda-Stuffed Chicken Meatballs are pure comfort-food magic — golden on the outside, explosively cheesy on the inside, and ridiculously easy to love. Perfect for game day, weeknight dinner, or meal-prep lunches that actually get eaten.

The secret? A little help from the Geedel Rotary Cheese Grater to get that Gouda into the perfect shred size for stuffing — no fuss, no mess, just flawless results every time.

🍗Ingredients (Makes about 20 meatballs)

For the meatballs

1 lb (450g) ground chicken (or turkey)

1 egg

½ cup panko breadcrumbs

¼ cup finely grated Parmesan

2 cloves garlic, minced

1 tsp smoked paprika

½ tsp salt & black pepper

Fresh parsley, chopped (optional)

For the cheesy center

6–7 oz Gouda cheese, cut into ¾-inch cubes (a quick pass through the Geedel Rotary Grater gives perfect shreds if you prefer extra melty pockets)

Coating (optional but recommended)

Extra panko + a little oil spray for baking/air-frying

🔥Step-by-Step: Gooey Meatball Heaven

1. Prep the Gouda

Cube the Gouda (or shred it quickly with your hand crank cheese grater if you want maximum melt). Chill the pieces while you mix the meat — cold cheese = better stuffing control.

2. Make the Meat Mixture

In a large bowl, combine ground chicken, egg, panko, Parmesan, garlic, paprika, salt, pepper, and parsley. Mix gently — overmixing makes tough balls!

3. Stuff & Shape

Take a golf-ball-sized scoop of meat, flatten it in your palm, place a Gouda cube (or small mound of shreds) in the center, and gently seal the meat around it. Roll into a smooth ball. Repeat until done.

4. Crisp the Outside

Bake: 400°F (200°C) on a lined sheet for 18–22 minutes, flipping halfway.

Air-fry: 380°F (190°C) for 12–15 minutes, shaking once.

Pan-fry: Medium-high heat with a little oil until golden all over.

5. Serve & Watch Them Disappear

Serve with marinara for dipping, on slider buns, over pasta, or straight off the tray. That cheese pull is guaranteed to get “ooohs” every time.

🍴Serving Ideas & Storage Tips

Dipping sauces: marinara, garlic aioli, hot honey, or ranch

Make-ahead: Assemble and freeze raw on a tray, then bag. Cook from frozen — just add a few extra minutes.

Leftovers? Reheat in air fryer for 5 minutes — they stay crispy and cheesy.

🧀Final Thoughts

These Gouda-Stuffed Chicken Meatballs are the kind of recipe people request again and again — juicy, cheesy, and secretly easy. With the mandoline slicer for kitchen handling the cheese prep in seconds, you’ll spend less time shredding and more time enjoying the cheese pull of your dreams.