Smoked Gouda-Stuffed Bacon-Wrapped Meatballs with Garlic Chive Aioli

Ingredients

• •1 lb grass-fed ground beef (80/20)
• •1/2 lb heritage ground pork
• •1 tablespoon fresh rosemary, finely minced
• •1 teaspoon freshly cracked black pepper
• •1 teaspoon sea salt
• •1/2 teaspoon garlic powder
• •4 oz smoked gouda cheese, cut into 1/2-inch cubes
• •8-10 slices thick-cut applewood smoked bacon, halved crosswise
• •1/2 cup high-quality mayonnaise
• •2 cloves garlic, grated into a paste
• •2 tablespoons fresh chives, finely chopped
• •1 teaspoon lemon juice
• •1/2 teaspoon Dijon mustard

Instructions

1. 1Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with a wire cooling rack to allow even heat circulation around the meatballs.
2. 2In a small bowl, prepare the aioli by whisking together the mayonnaise, garlic paste, chives, lemon juice, and Dijon mustard until smooth. Cover and refrigerate until serving to allow flavors to meld.
3. 3In a large mixing bowl, gently combine the ground beef, ground pork, rosemary, cracked black pepper, sea salt, and garlic powder using your hands; avoid over-mixing to ensure a tender texture.
4. 4Scoop approximately 2 tablespoons of the meat mixture and flatten it into a disc in your palm. Place one cube of smoked gouda in the center and fold the meat around it, pinching to seal completely so no cheese leaks out.
5. 5Wrap each meatball with a half-slice of applewood smoked bacon, securing the ends underneath the meatball or with a toothpick if necessary.
6. 6Place the meatballs on the prepared wire rack, ensuring they are not touching.
7. 7Bake for 20 to 25 minutes, or until the bacon is rendered and crispy and the internal temperature of the meat reaches 160°F.
8. 8Optional: Switch the oven to broil for the last 2 minutes to achieve maximum bacon crispness, watching closely to prevent burning.
9. 9Let the meatballs rest for 5 minutes before serving alongside the chilled garlic chive aioli.