Delectable meatballs with Gouda cheese in a creamy gravy you can serve with egg noodles, mashed potatoes or rice.
They’re similar to Swedish meatballs only better because they’re overflowing with melted cheese.
They’re made of ground beef, ground pork, eggs, panko crumbs, lots of parsley and onion, shredded Gouda cheese and the one ingredient that really sets them apart – allspice.
I know it sounds strange to tuck allspice into meatballs but trust me when I say the end result is not strange. The allspice gives them a warm but subtle hint of spiciness that is perfectly balanced with the savory ingredients.
You can pan-fry them or bake them, whichever you prefer. I recommend baking them because they have a tendency to break apart when you fry them. These aren’t your average meatball – they’re large and hearty.
Once the meatballs are browned they’re simmered in chicken broth until cooked through and heavy cream is added for a rich creaminess. The gravy sounds simple but it becomes incredibly seasoned from the meatballs as they cook.
The meatballs are super tender and so very, very delicious.
They’re wonderful served over buttery noodles, mashed potatoes and even rice.
The ultimate comfort food.
- 1 pound ground beef
- 1 pound ground pork
- ½ cup finely diced onion
- 8 ounces Gouda cheese, shredded
- 2 eggs
- ½ cup Japanese panko crumbs
- 1 cup loosely packed fresh parsley, chopped
- 1 + ½ teaspoons salt
- 1 teaspoon allspice
- ¼ teaspoon black pepper
- vegetable oil, for frying
- 2 cups chicken broth
- ½ cup heavy cream
- Buttered egg noodles, mashed potatoes or rice
- In a large mixing bowl combine all the meatball ingredients together with a fork.
- Form the meatballs into 1 + ½-inch sized balls and place on a parchment-lined baking sheet, cover with plastic wrap and refrigerate ½ hour.
- Heat a large frying pan over medium heat with enough oil to generously cover the bottom.
- Fry the meatballs in batches, browning on all sides but not cooking all the way through. Remove to a paper towel-lined platter.
- Preheat the oven to 400 degrees F. Cook the meatballs right on the parchment lined baking sheet 15 minutes.
- Add the chicken broth to the frying pan and nestle the meatballs back in. Bring to a slow simmer and cook 20 minutes with the lid on.
- Add the heavy cream and cook 5 more minutes with the lid off.
- Serve over buttered egg noodles, mashed potatoes or rice.
Copyright Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.