Easy Baked Meatballs With Gruyere Fondue | Dapur Sinolin

Easy Baked Meatballs With Gruyere Fondue | Dapur Sinolin


  • 1 pound ground turkey breast or thighs
  • ½ pound Italian pork sausage
  • ½ medium onion finely minced
  • ¼ cup parsley and basil finely chopped
  • ⅓ cup breadcrumbs See the notes
  • ½ cup Parmesan cheese grated
  • 1 tablespoon ketchup
  • 2 eggs
  • ½ cup milk
  • 2 cloves garlic finely minced
  • 1 tablespoon olive oil
  • 8 ounces Cremini or Portobello mushrooms thinly sliced
  • 1 ½ cups Marinara Sauce or any other Pasta Sauce
  • ¼ cup water
  • 2 ounces Mozzarella cheese shredded
  • 2 ounces Gruyere cheese shredded
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. In a large mixing bowl combine first 10 ingredients, 1 minced clove of garlic, salt and pepper. Mix well and form 25 meatballs. (If meatball doesn’t hold the shape well, you can add a bit more of breadcrumbs)
  3. Arrange meatballs on a prepared baking sheet and bake for about 15 minutes.
  4. Meanwhile, in a large ovenproof skillet heat olive oil. Add mushrooms and cook on a medium heat until water evaporates, about 5-7 minute. Add the remaining minced clove of garlic and cook for another minute.
  5. Stir in Marinara sauce, water and simmer for 5 minutes.
  6. Arrange cooked meatballs in a skillet, gently coat them with the sauce and generously sprinkle with Mozzarella and Gruyere.
  7. Preheat broiler and broil meatballs until cheese melts, about 2 minutes.
  8. Serve immediately!

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