Gruyère cheese?
Gruyère cheese, a delectable delight hailing from the picturesque valleys of Switzerland. It’s a superstar in the world of cheeses. Named after the town of Gruyères in the canton of Fribourg, this cheese has been a staple in Swiss cuisine for centuries.
Gruyère cheese is a taste sensation with a profile that dances between nutty and slightly sweet. When young, it has a creamy and somewhat fruity flavor. As it matures, the taste deepens and becomes more complex, featuring a stronger, earthy, and slightly tangy character. The texture evolves too, starting off smooth and creamy, then becoming more firm and granular as it ages, often with delightful little crystals that crunch between your teeth.
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!
Gruyere-Stuffed Walnut Meatballs
Ingredients
- 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
Instructions
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Chop the walnuts into very small pieces.
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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.
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Place the chopped meat in a medium-sized bowl. Add the cooled walnuts, fresh thyme, and garlic powder and mix or knead together.
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Sprinkle the kosher salt over the top of the meat mixture and add freshly ground black pepper.
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Knead or mix the seasoned chopped meat again.
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Trim any rinds off of the gruyere. Cut the gruyere into 1/2 inch size cubes.
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Roll the chopped meat mixture into evenly sized 1+1/2 inch sized balls.
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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.
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Place a layer of paper towels next to the oven.
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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.
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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.
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Transfer the meatballs to the paper towels, gently pat off all the excess grease. Transfer to a plate and serve.
Like these Gruyere-Stuffed Walnut Meatballs? Also, check out some of these other recipes:
TURKEY MEATBALLS IN YOGURT SAUCE
WALNUT STREUSEL PUMPKIN PIE
