Spicy Smoked Gouda Meatball Appetizer

If you're like me, you over indulged on sweets over the holidays so I thought it would be a good idea to start off the new year with a savory dish. New Year's Eve is traditionally a family night for us and we usually ring in the new year with drinks (non-alcoholic for the kids of course) and appetizers. These Spicy Smoked Gouda Meatballs are a delicious, easy to prepare appetizer that both kids and adults will love. The Red Pepper flakes add just a small amount of heat while the Smoked Gouda adds a lot of smoky flavor. You can also substitute Smoked Mozarella if you prefer or even use Spicy Italian Sausage if you prefer things on the spicier side.

However you choose to spend your New Year's Eve, we hope you spend it doing something you love, with the people you love. Cheers to 2012!

Spicy Smoked Gouda Meatballs
Makes 16-18 meatballs
Adapted from Giada at Home


Ingredients:
1 small onion, grated
1/2 cup fresh flat-leaf parsley, chopped
2/3 cup grated parmesan cheese
1/3 cup Italian style bread crumbs
1 large egg
2 tablespoons tomato paste
3 garlic cloves, finely minced
1/4 - 1/2 tsp crushed red pepper flakes (depending upon your preference)
1 tsp kosher salt
1/2 tsp fresh ground black pepper
8 oz ground beef
8 oz ground turkey (you can also substitute spicy Italian Sausage for more heat)
2 oz smoked gouda cut into 1/2" cubes


Directions:


Preheat oven to 400. Line a baking sheet with parchment paper.


In a small bowl, combine the egg, onion, parsley, garlic, bread crumbs, parmesan cheese, tomato paste, salt, pepper and red pepper flakes.

In a large bowl, gently combine the ground beef and ground turkey. Add the bread crumb/cheese/spice mixture and gently combine using your hands. Mix just until the ingredients are combined. Do not over handle or overmix your meatballs or they'll be tough.


Gently roll into 1 1/2" balls. Press an indentation in the middle of each meatball and insert a cube of cheese. Reform the meatball.

Place on the prepared baking sheet, evenly spaced apart. Bake at 400 for 15-20 minutes or until cooked through (time will depend upon the size of your meatball).


Remove from oven, place on a platter and serve with a side of marinara sauce for dipping. Enjoy!

Best served warm. Store leftovers refrigerated in an air tight container. Reheat in the oven.