Gouda Balls Recipes

CHEESY GOUDA MEATBALLS!

Steps:

• Preheat oven to 350*
• Using a wooden spoon or your hands in a large bowl mix together beef, heavy cream, beaten egg, salt, oregano and panko bread crumbs.
• Do not pack the meat too tightly, you want to use a lighter touch so that the meatball does not get too compacted allowing for a lighter moist (versus heavy, hard) final product meatball.
• Once combined, sprinkle gouda cheese cubes over the top and mix to blend throughout the mixture.
• Form the meat into balls, slightly bigger than a golf ball then toss each meatball into the parmesan cheese to coat.
• Chill for a minimum of 15 minutes to set the shape.
• If you are making ahead to use the next day or later in the day, you can make the meatballs to here. The meatballs in the raw state will need to be covered with plastic or foil if you are waiting longer than an hour to bake them.
• Place Meatballs onto a broiling pan (alternatively use a cookie rack over the top of a baking sheet.) You want the meatball fats to be able to fall to the bottom pan.
• The meatballs should be spaced 2" apart.
• Bake for 20 minutes, turning the pan from front to back at the 10 minute mark to allow for even cooking.
• Allow meatballs to rest for 5 mins and serve while hot and cheese is nice and melty.
• Serve alone or they work well with a tomato sauce or a bbq sauce!

GOUDA BITES

Steps:

• Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with garlic powder. Cut into 24 pieces; lightly press onto the bottom and up the sides of ungreased miniature muffin cups. , Bake at 375° for 3 minutes. Place a piece of cheese in each cup. Bake 8-10 minutes longer or until golden brown and cheese is melted. Serve warm.

MINI SMOKED GOUDA CHEESE BALLS

Steps:

• In medium bowl, mix cream cheese, Gouda cheese and bacon bits until well blended. Stir in tomatoes. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
• Place pecans in small shallow bowl. Shape cheese mixture into 28 (1-inch) balls, about 2 teaspoons cheese mixture for each ball. Roll in pecans to coat.
• Serve immediately, or cover with plastic wrap and refrigerate until ready to serve (up to 24 hours).

MINI SMOKED GOUDA CHEESE BALLS

Steps:

• In medium bowl, mix cream cheese, Gouda cheese and bacon bits until well blended. Stir in tomatoes. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
• Place pecans or parsley in small shallow bowl. Shape cheese mixture into 28 (1-inch) balls, about 2 teaspoons cheese mixture for each ball. Roll in pecans to coat.
• Serve immediately, or cover with plastic wrap and refrigerate until ready to serve (up to 24 hours).

GOUDA BALLS

Steps:

• In a bowl, mix the sour cream, butter, and flour. Divide into two equal portions, cover, and refrigerate 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll out the dough portions on a flat surface. Place a gouda ball in the center of each portion, and wrap. Roll wrapped balls in the cumin. Place on a baking sheet.
• Bake 20 minutes in the preheated oven, until lightly browned.

GOUDA BALLS

Steps:

• In a bowl, mix the sour cream, butter, and flour. Divide into two equal portions, cover, and refrigerate 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll out the dough portions on a flat surface. Place a gouda ball in the center of each portion, and wrap. Roll wrapped balls in the cumin. Place on a baking sheet.
• Bake 20 minutes in the preheated oven, until lightly browned.

GOUDA CHEESE LOGS

Steps:

• Mix cream cheese and Gouda cheese until blended. Stir in chives, tomatoes and garlic powder. Shape mixture into 2 small logs or 1 large ball. Roll in parsley.
• Wrap in plastic wrap and refrigerate at least 2 hours until firm. Serve with crackers.