Name: Gooey Cheese-Stuffed Meatballs
Prep time: 10 min
Cook time: 88 min
Total time: 98 min
Yield: 4
Cuisine: European
Ingredients: 150 gram Gouda; 10 gram Salt; 500 gram Mixed Fresh Mushrooms; 5 gram Parsley Leaves; 600 gram Mixed Ground Meat; 1 piece Chicken Eggs; 2 piece Shallots; 2 clove Garlic; 40 gram Unsalted Butter; 5 gram Fresh Thyme; 500 gram Type B Potatoes – Side-Dish (Salad) Potatoes; 10 gram Black Pepper

Cheese-Stuffed Meatballs with Mushroom Ragout

Step-by-step method

Let’s cook

At a glance

You're creating juicy meatballs with melted gouda hidden inside, paired with a savory mushroom ragout and creamy mashed potatoes. The cooking runs about an hour, with the main work being shaping the meatballs and getting the mushroom ragout simmering while everything bakes together.

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Season the ground meat

Put the ground meat in a bowl, add the egg, and season with garlic, salt and pepper. Mix well, ideally kneading it together with your hands. Feel free to add your favourite spices too — we tried garam masala once and the meatballs turned out great.

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600 gram
Mixed Ground Meat

2 clove
Garlic

5 gram
Salt

5 gram
Black Pepper

1 piece
Chicken Eggs
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Shape the meatballs and bake

Shape the meat mixture into balls. Push a piece of gouda into the centre of each one, then seal and reshape the meatball so the cheese is completely enclosed. Arrange all the meatballs in a baking dish. Once the dish is full, bake in an oven preheated to 200°C for 20 minutes.

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150 gram
Gouda
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Boil the potatoes

While the meatballs are baking, put the potatoes on to boil for the mash and prepare the mushroom ragout.

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500 gram
Type B Potatoes – Side-Dish (Salad) Potatoes

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Mushroom ragout

Clean the mushrooms and cut them into small pieces. Finely chop the shallot. Melt some butter in a large pan and sauté the shallot in it. After five minutes, add the mushrooms. Season with thyme, salt and pepper.

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500 gram
Mixed Fresh Mushrooms

2 piece
Shallots

10 gram
Unsalted Butter

5 gram
Fresh Thyme

5 gram
Salt

5 gram
Black Pepper
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Sauté until done

Cook until the mushrooms are done, roughly 15 to 20 minutes. Finally, stir in the chopped parsley.

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5 gram
Parsley Leaves
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Mashed potatoes

Add hot milk and a generous knob of butter (really, don't be shy) to the potatoes and whip with a hand mixer. The mash turns out wonderfully light and fluffy.

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30 gram
Unsalted Butter

Step-by-step method

At a glance

Season the ground meat

For this step

Shape the meatballs and bake

For this step

Boil the potatoes

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Mushroom ragout

For this step

Sauté until done

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Mashed potatoes

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Cheese-Stuffed Meatballs with Mushroom Ragout

Ingredients — what you'll need

What's in it?

About this recipe

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