Baked Italian Sausage and Smoked Gouda Meatballs
These baked meatballs combine Italian sausage with cubes of smoked Gouda cheese hidden in the center, creating a delightful surprise with every bite. The mixture is seasoned with Parmesan, fresh basil, and red pepper flakes, then coated in buttery panko breadcrumbs for extra texture. Perfect as an appetizer for parties or served over pasta for a hearty dinner, these meatballs offer a sophisticated twist on the classic with their molten cheese centers and herb-infused tomato sauce for dipping.
Ingredients
- 1 ½ oz smoked Gouda cheese, cut into 3/8-inch cubes
- 1 lb uncooked bulk Italian sausage
- ¾ cup panko bread crumbs
- ½ cup Parmesan cheese, shredded
- ½ cup fresh basil leaves, chopped
- 1 egg, beaten
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon butter, melted
- 2 cups Italian herb pasta sauce
Instructions
- 1
Heat oven to 400°F and lightly grease a 15x10x1-inch pan
- 2
Place cheese cubes in a resealable bag and freeze for 30 minutes
- 3
Mix sausage, 1/4 cup bread crumbs, Parmesan, 1/4 cup basil, egg, garlic powder, salt and red pepper flakes in a large bowl
- 4
Cover sausage mixture and refrigerate while cheese freezes
- 5
Combine remaining bread crumbs with melted butter in a shallow dish
- 6
Shape sausage mixture into 26 balls, make an indentation in each, insert cheese cube and seal
- 7
Roll each meatball in buttered bread crumbs and place in prepared pan
- 8
Bake for 18 to 20 minutes until internal temperature reaches 165°F
- 9
Heat pasta sauce in a saucepan over medium heat until just simmering
- 10
Stir remaining basil into heated sauce and serve with meatballs
Tips
Freezing the cheese cubes prevents them from melting too quickly during assembly and helps maintain their shape inside the meatballs.
Use a small ice cream scoop to portion the meat mixture evenly for consistent cooking times and uniform presentation.
Good to Know
Refrigerate cooked meatballs for up to 3 days or freeze for up to 3 months.
Assemble meatballs up to 1 day ahead and refrigerate before baking.
Serve immediately while cheese centers are molten, with warm pasta sauce for dipping.
Common Mistakes
Don't skip freezing the cheese to prevent it from leaking out during baking.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cheese?
Yes, try mozzarella, cheddar, or fontina cubes. Harder cheeses work better than soft ones for maintaining shape.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work fine but won't be as crispy. You can also pulse stale bread in a food processor.
How long do leftovers keep?
Store refrigerated for up to 3 days or freeze for 3 months. Reheat gently to avoid overcooking the cheese.