Got leftover fondue, cheese platter ingredients, herbs and nuts from the holidays? Here's your quick, easy and delicious solution right here.
Raise your hand if you are suffering from cooking burnout as a result of all the nonstop entertaining over the last weeks. This recipe is super easy, helps clean out your leftovers and takes just under a half hour to create.
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Who doesn't love a fun and delicious surprise in the middle of a meatball? Seasoned nutty, fresh thyme spiked meatballs surround a creamy lump of melted gruyere cheese.
I chose raw walnuts to combine with the chopped meat. Toasting the nuts before adding them to the ground meat adds extra flavor. That step is optional.
Drag all those leftover bits and pieces out of your fridge and pantry and get as creative with this recipe as you like. Substitute any type of meat, cheese, herb or nut combination you prefer.
Throw a salad together, add some leftover holiday potatoes and you can use that extra time you saved creating this meal to take a well-deserved post-holiday bubble bath.
Happy New Year!
Happy New Year!
Gruyere-Stuffed Walnut Meatballs
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: About 12 piecesIngredients:
- 1 lb ground beef
- 1/3 cup chopped raw walnuts
- 3 & 1/2 ounces gruyere cheese
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil
- Chop the walnuts into very small pieces.
- Place a small frying pan over medium heat. Add the chopped walnuts and use a wooden spoon to push them around until they are slightly browned. Remove from heat and set aside to cool completely.
- Place the chopped meat in a medium-sized bowl. Add the cooled walnuts, fresh thyme, and garlic powder and mix or knead together.
- Sprinkle the kosher salt over the top of the meat mixture and add freshly ground black pepper.
- Knead or mix the seasoned chopped meat again.
- Trim any rinds off of the gruyere. Cut the gruyere into 1/2 inch size cubes.
- Roll the chopped meat mixture into evenly sized 1+1/2 inch sized balls.
- In each one place a cube of Gruyere cheese in the middle. Cover the gruyere cube completely with the meat and roll the meatball again to make it round.
- Place a layer of paper towels next to the oven.
- In a large skillet, heat the canola oil over medium-high heat. When the oil is hot, place the meatballs in the pan and use a wooden spoon or spatula to roll the cheese stuffed meatballs around until they have browned on all sides.
- Reduce the heat and cover the skillet. Cook the meatballs, uncovering the skillet and turning them occasionally for another 8 to 10 minutes until done. This will cook the meatballs until they are well done. If you like your meat a bit more rare, cook 8-10 minutes. The cheese should be completely melted.
- Transfer the meatballs to the paper towels, gently pat off all the excess grease. Transfer to a plate and serve.
Try my other meatball recipe: