If you love classic spaghetti and meatballs, this Gouda-stuffed version will take your dinner to the next level! These juicy, flavorful meatballs are packed with melted Gouda at the center and served in a rich, spicy red sauce that coats every bite perfectly. This dish is indulgent, comforting, and bound to impress at any dinner table!
Why You’ll Love This Recipe
- Cheesy Surprise – Every bite is filled with gooey, melty Gouda.
- Deep, Rich Flavors – The blend of fresh herbs, sun-dried tomatoes, and cream creates an irresistible sauce.
- Perfect for Meal Prep – These meatballs reheat beautifully and are great for leftovers!
Ingredients
For the Meatballs:
- 2 lbs ground beef
- 3 cloves minced garlic
- 1 handful of finely chopped cilantro or parsley
- 1 tbsp oregano
- 1 whole diced onion 🧅
- 1/3 cup Italian breadcrumbs
- 2 eggs
- Handful of Parmesan cheese
- 1 ½ tsp salt
- 1 tsp black pepper
- Gouda cheese, cubed
For the Spicy Red Sauce:
- 1 finely diced shallot
- Handful of fresh basil (leave whole)
- 1/3 cup chopped sun-dried tomatoes
- 3 tbsp tomato paste
- 1 packet Sazon
- 1 tsp Better Than Bouillon paste
- 1 tsp smoked paprika
- 1 tsp chili flakes
- 2 cups heavy cream
Instructions
1. Prepare the Meatballs:
In a large bowl, combine ground beef, garlic, herbs, onion, breadcrumbs, eggs, Parmesan, salt, and black pepper. Mix until well combined.
Take a large scoop of the beef mixture, flatten it, place a cube of Gouda in the center, and top with another scoop of meat. Shape into a round meatball, ensuring the cheese is fully enclosed.
2. Cook the Meatballs:
Sear the meatballs in a skillet until browned on all sides. If they stick, don’t worry—transfer them to a baking sheet and bake at 350°F (175°C) for 15-20 minutes until fully cooked.
3. Make the Sauce:
In a large pan, sauté shallots for a few minutes, then add basil, sun-dried tomatoes, and tomato paste. Stir and let cook for a minute, adding a splash of pasta water to help incorporate everything.
Add Sazon, smoked paprika, chili flakes, and Better Than Bouillon paste. Let it simmer for 3 minutes, then pour in the heavy cream. Stir and simmer for another 5 minutes until the sauce thickens.
4. Combine Everything:
Add the cooked meatballs into the sauce, sprinkle with Parmesan, and let everything simmer together for a few more minutes.
5. Serve & Enjoy!
Plate the meatballs over freshly cooked spaghetti, garnish with extra Parmesan and fresh basil, and enjoy the creamy, cheesy goodness!
Pro Tips for the Best Stuffed Meatballs
✔️ Use Cold Cheese: Keeping the Gouda cubes chilled before stuffing makes it easier to shape the meatballs.
✔️ Avoid Overmixing: Overworking the meat mixture can make the meatballs tough. Mix just until combined.
✔️ Baking Hack: If frying is too messy, bake the meatballs at 400°F (200°C) for 20-25 minutes for an easy alternative!
