Have you ever been physically cut off from eating a food you love? Not like, “I just ate 400 Sour Patch Kids, someone take this bag away from me immediately! [grabs a goodbye handful before spouse rips the package from your death grip.]” but like, a loved one has mercifully removed food from your reach to save you from yourself?
The year: 2008.
The occasion: summer BBQ.
The place: parent’s back deck.
The offending food: bratwurst.
The amount consumed: 3.
The person laying the smack down: my Mom.
The outcome: Mother knows best.
Let’s just say thank goodness my Mom was there to remove the brat platter from the table before any lasting damage was done. It was a real nail-biter.
Point of the story? I LOVE BRATS!! Maybe it’s a Midwestern thing, or maybe it’s a German heritage thing, but man oh man do I love me a snappy sizzling brat on a hot summer day. Seeing as how my grill is currently buried under 4 inches of snow, and many store-bought brats are either full of gluten and/or other funky stuff, I haven’t been able to squash my craving in several months, but all that changed when I created these homemade Cheddar Brat Meatballs with 3 homemade dipping sauces!
Where’s my Mama when I need her?!
These meatballs were inspired by the Smoked Cheddarwurst I had at Butcher and the Boar last weekend, and created to be the shining star of your Super Bowl spread. I knew I wanted to recreate the flavors of that sensational cheddarwurst at home but wasn’t about to stuff sausage casings, know what I mean? What I COULD do, though, was mimic the flavors by stuffing bratwurst with cheese then rolling into meatballs. Easy enough, but what about the meat? Should I remove store-bought brats from their casings? Gross, no. Go a slightly different route and use Italian sausage instead? Mm, that wouldn’t do either.
Suddenly I had a lightbulb moment – I’d just make my own brat seasoning mix! Making homemade bratwurst at home is so easy, we’re talking ground pork mixed with everyday pantry spices, and the flavors are spot on. Ben popped an entire meatball into his mouth then gushed “that’s the hotness right there!” – and he wasn’t talking about the molten cheddar center. Ok maybe he was a little bit. Either way, I always know I’ve got a winner when Ben channels his inner hip hopster while describing a dish.
If you like brats, if you like cheese, if you like brats stuffed with cheese – you’re going to adore this easy recipe. I’m also sharing three delicious dipping sauces, each with three ingredients or less, that are a cinch to whip up, though classic yellow mustard is a perfect pairing too. Ooo, ooo – if you’ve a gluten-free beer that you like, keep the meatballs warm in a crock pot with said beer simmering with onions. TALK ABOUT THE HOTNESS!
Like I said, this recipe could not be easier. Add 1lb ground pork, 1 whisked egg, 1/2 cup gluten-free bread crumbs (I like Rice Chex that have been pulverized in the food processor,) and a homemade bratwurst seasoning mix made with common ingredients found in your spice cupboard, into a large bowl then mix with your hands until everything is thoroughly combined.
Next cut 16 cubes from 2oz cheddar cheese. What I did was cut off 1/4 of an 8oz block of cheese, slice it in half width wise, slice in half length wise, and then slice into quarters. You’ll see what I mean when you get there! ;)
Divide the meatball mixture into quarters then form four balls from each quarter. Stuff a cube of cheese into each meatball then pinch to seal and roll into a ball with your hands.
Place the meatballs onto a foil-lined, nonstick-sprayed baking sheet then bake for 18-20 minutes at 400 degrees.
While the Cheddar Brat Meatballs are baking, whip up three easy dipping sauces – Stadium Dipping Sauce, Bourbon-Dijon Dipping Sauce (!!!) and Creole Mustard Dipping Sauce. Recipes are below!
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Cheddar Brat Meatballs + 3 Dipping Sauces
Description
Cheddar Brat Meatballs are homemade bratwurst stuffed with gooey cheddar cheese. Serve with three, easy flavor-packed dipping sauces!
Ingredients
- 1lb ground pork
- 1 egg, whisked
- 1/2 cup gluten-free bread crumbs (I like pulverized Rice Chex)
- 2oz cheddar cheese, cut into cubes
- For the seasoning mix:
- 3/4 teaspoon salt
- 3/4 teaspoon coriander
- 3/4 teaspoon ground sage
- 3/4 teaspoon dry mustard
- 1/4 teaspoon dried rosemary, crushed between your fingers (or use a mortar and pestle if you have one!)
- 1/4 teaspoon paprika
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- Stadium Dipping Sauce:
- 1/4 cup ketchup
- 1/4 cup BBQ sauce
- 2 teaspoons yellow mustard
- Bourbon-Dijon Dipping Sauce:
- 1/4 cup Dijon mustard
- 2 Tablespoons honey
- 1-1/2 teaspoons bourbon (I used Maker's Mark)
- Creole Mustard Dipping Sauce:
- 1/2 cup spicy brown mustard
- 1 teaspoon creole seasoning
Directions
- Preheat oven to 400 degrees then line a baking sheet with foil, spray with nonstick spray, and then set aside.
- Add ingredients for seasoning mix into a large bowl then stir to combine. Add bread crumbs then stir to combine, and then add egg and crumble pork on top. Mix using your hands until well combined.
- Divide meatball mixture into quarters, then each quarter into four meatballs. Stuff a cube of cheese into the center of each meatball then pinch to close, roll into a ball, and then place onto prepared baking sheet. Repeat with remaining meat mixture and cheese. Bake meatballs for 18-20 minutes, or until cooked through, then serve with dipping sauces.
- For the dipping sauces: Combine ingredients in three separate bowls then serve. Can all be made ahead of time.
Notes
Dip recipes from Recipe.com, FoodNetwork.com, Johnsonville.com
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Like I said, each dipping sauce is made up of 3 ingredients or less, and they’re all fridge and liquor cabinet (muwahaha!) staples. This Bourbon-Dijon Dipping Sauce is just Dijon mustard combined with honey and bourbon. I want to take a bath in it.
The Stadium Dipping Sauce is ketchup mixed with BBQ sauce and a little yellow mustard, while the Creole Mustard Dipping Sauce is even easier, calling for just spicy brown mustard and Creole seasoning. Try one, two, or heck, try them all!
Best of all is the Cheddar Brat Meatballs and dipping sauces can all be made ahead of time. Roll the meatballs then cover and refrigerate overnight, and then pop into the oven during the pre-game show so they’ll be hot for kickoff. I know you’ll love these – enjoy!
Ok, I never had Brat before. But it does remind me of that line from Sound of Music where the Baroness had too much Weiner Scheitnzel and was concerned about her figure. I laugh everytime she says that! Love the idea of 3 dipping sauces.
Bahahaha, yes, that is totally me…except I just put on stretchy pants to hide my figure. :)
I have seen The Sound of Music AT LEAST a hundred times; so why don’t I have any idea what line you are talking about???
OK, I know these are intended for a certain football game this weekend but…I have a feeling Ben is going to want them for Valentine’s Day dinner instead (and do not even get my started on sour patch kids! Kryptonite).
Yessss – I hope he loves them, Erin!
What a clever idea. My husband is going to be pumped!
Wow – this looks great! I love brats – but usually only during grilling season. And my favorite are the pineapple brats from Hy-Vee, but I’m not sure of their gluten status. You have definitely made easy work of this for us. Thanks!
Oh my gosh… pinapple stuffed brat meatballs… with shredded sharp cheddar mixed into the meat… oh my goodness…
Inspiration strikes…
These look delicious! Do you think they’d work with ground turkey instead of pork?
Sure!
So happy to see you using ground pork! We have a ton of ground pork in our freezer and I struggle finding new, tasty recipes. Will be trying these for the Super Bowl for sure!
I’m just coming around to liking sausage, and I love that you basically “homemade” it! Stuff anything with cheese, and that sounds fabulous to me! (Also, Oreos are one of “those” food for me. I can absolutely eat an entire pack of them, embarrassing as that is!)
I debated using Oreos as an example because 3 years ago that was me too. ;)
Cheddar stuffed Brats, I wouldn’t be able to share. Double batch needed for sure!
These look divine! Another winner coming from you. The vast majority of our meals come from this site. Thank you!
Thank you so much for the feedback, Stacy! I am so happy to provide meals your family loves!
My grocery sells brats mix in bulk. Can I use that?
Can I make them & then put them in a crock pot on warm?
The party I go to lasts several hours and people graze with soup at half time.
Yes, and yes! :)
I haven’t heard the word Brat since I lived in Wisconsin 13 years ago. Wow does that ever bring back the memories!
So I guess maybe it *is* a Midwestern thing… ;)
As soon as I saw this recipe I hopped into the car to go get the ingredients! Made them tonight for supper…so so GOOD!! :)
That is AWESOME!! So glad you loved them!
Sounds delicious. I love bratwurst and will have to try your homemade seasoning mix!
This is the on the List for Game Day!
Since I have all the ingredients, I’m adding it to the menu. I showed my hubby the photo and he was open to trying them. Then I told him that the recipe was an Iowa Girl recipe.
“Oh, yeah! Make that!” — direct quote with exclamations. ?
Aww, warms my heart! ;)
I made these for the Superbowl yesterday and they were a big hit! These were so simple to make, but they made me look like a rock star :)
That’s great, Celeste! Thanks so much for the feedback!
These were a huge hit yesterday at our Super Bowl party! Thank you so much! My only question would be, how do I keep the cheese from oozing out when they cook? They were still tasty but all of the cheese melted out during cooking.
I’m so glad to hear it, Christy! I can think of three reasons why the cheese might have fallen through – the cubes might have been cut just a bit too large, the pork might have had more fat than mine which allowed the cheese to ooze through when it melted, and is it possible you had a little less than a pound of pork? I tested these with about 2oz less than a pound once and the cheese oozed out of many of them because there just wasn’t enough pork to cover the cheese. I hope that helps, and I’m glad you still enjoyed them!
So I made these for our Super Bowl party last night and heard “did you really squeeze out brats from their casings to make these?” on repeat. To which I flipped my hair like the kitchen rockstar that I am and said, “Of course not I just made my own brats using ground pork and spices!” *mic drop* They were rightfully impressed. These were such a hit and so easy will definitely be a repeat item! :)
HAHAHAHA!! You go, girl!! Love it – thanks for letting me know!
I know right!? I felt so cool having made my own bratwurst!! My 9 year old measured the seasonings and wow I just can’t say how cool I feel that I did that from scratch! I had no idea it was even an option LOL! They were AMAZING! Great recipe!
I make something like these but use ground turkey instead of pork. I may or may not add a bit of bacon grease to it. And if I am lazy, I just make it into patties and we have Brat Burgers with cheese. ?
Faaaantastic idea – I love it!
So excited! This is the first time, ever, that I have successfully made meatballs that are amazing. Thank you for a foolproof recipe! My husband thanks you as well! My previous meatball attempts have not been very impressive to say the least. : )
So, so glad to hear it – we LOVE those meatballs around here!
This recipe is NOT Gluten-free. I will be making it for hub and I who are full gluten but I would hate for someone to make it saying it was GF when it isn’t. True celiac disease is a real thing.
Hi Judi Jo! Curious to know why you don’t think this recipe is gluten-free? I have Celiac Disease, and these meatballs are GF.
Delicious! I had the same problem of the cheese oozing out about half of them, but the flavour of the meat is so good it doesn’t even need the cheese. The stadium and honey mustard (skipped the bourbon to make it family friendly) dipping sauces were spot on as well. These have been requested for Super Bowl
Kristin, you are brilliant. I’ve been trying all sorts of things to make my meatballs, some of which have worked better than others. But crushed rice Chex is sheer genius. The texture looks divine in the photos. I can’t wait to try these, sans cheese as I have a dairy allergy as well.) Thanks for another great recipe!
Penzeys Spices (they have one in Des Moines) has a Bratwurst Seasoning. I mix it with ground turkey to make turkey brat patties. You would never know it wasn’t a brat! It’s that good. They also carry a breakfast sausage seasoning that I do the same with! I’m making these this weekend…thanks!
[…] Cheddar brat meatballs with 3 dipping sauces […]
I’ve been married to a bratwurst loving Wisconsinite for 18 years. It’s been a long road of “same ole brats the same ole way” in our house. Why have I never thought of something like this? Thank you for the inspiration! I think I might add a thin slice of jalapeño to each one with the cheese. Gotta add my SoCal take to it some how, right? I’m off to the store . . .
[…] for distracting the troops and putting them back in a good mood with her Mini Corn Dog Muffins, Cheddar Brat Meatballs, and Fig and Prosciutto Roll […]
What can I replace the bourbon with to make the Bourbon Dijon dipping sauce kid friendly?
My whole family loved these. Easy make ahead appetizer.
Love hearing that, Krista! Thank you so much for your feedback and recipe rating!
Made these for a family get together last night, I made 1 1/2 recipes and they disappeared in about 5 minutes, the only issue I need to be more careful sealing in the cheese, some of it leaked out, thank you for the recipe. No one last night was gluten free, but my DIL is so will make them for her for sure.
These look great! Planning on making three of your recipes for SuperBowl Sunday, so thank you for that!
I was wondering if I could form the meatballs themselves ahead of time, and then cook them the day-off? Do you think that would work or would it change the texture of the meatballs too much? Thank you!
Sounds like a tasty menu, Amanda! Should be no problem at all to shape the meatballs ahead of time. I’d let them sit at room temperature for 20-30 minutes before baking to ensure they cook evenly all the way through.