There are certain times when a random food craving hits and lingers until I am satisfied. This time around, it was meatball subs. I haven’t found the perfect meatball sub yet but can safely say that I’ve had many that were still tasty. While thinking about the next time I would meet this sandwich, I thought to myself, “why not stuff the meatballs with cheese?!” It was such a simple idea but it might change the entire sandwich. It was time to test out this idea – gouda stuffed meatball sub, here I come!
**Helpful tips and common mistakes
Although the meatball base for this recipe is a basic recipe, the cheese changes the entire meatball.
For the meatball, I like to mix a combination of meats to make the meatball more tender. I go with pork and beef but feel free to add veal as well to make the meatball even more tender and juicy.
I prefer to use fresh breadcrumbs whenever I prepare meatballs. Cut the crust off of the white bread slices and toast. Process until finely chopped. Add to the meatball mixture.
Gouda is one of my favorite cheeses and is one of the most popular. A semi-soft cheese with a nutty, slightly sweet taste with a creamy texture, this cheese pairs easily with many flavors. I have yet to try aged gouda but have written it down on my to-do list!
Prepare the meatballs and shape. Make a well in the center, place the block of cheese and cover with the meat.
Sear the meatballs to get a nice caramelized crust and finish cooking the meatballs in the marinara sauce.
Twenty minutes later and you have gouda stuffed meatballs! Enjoy as is, over a bed of pasta or as a meatball sub.
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