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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.