Learned this brilliant 3 ingredient supper from my grandfather and it is absolutely divine.

This oven baked 3-ingredients gouda stuffed turkey meatballs recipe is one of those brilliant, almost-too-simple suppers I learned from my grandfather. He loved recipes that felt special but didn’t require a sink full of dishes or a long grocery list, and this checks every box. Just ground turkey, smoked gouda, and a little mayonnaise come together to make big, juicy meatballs with a crispy roasted exterior and pockets of melty cheese in the center. It’s the kind of no-fuss, weeknight-friendly dinner that still feels a little bit divine when you pull that bubbling casserole dish out of the oven.

Serve these gouda stuffed turkey meatballs straight from the casserole dish with a simple green salad, roasted veggies, or steamed broccoli on the side. They’re great over plain buttered noodles, mashed potatoes, or a bed of rice to catch any cheesy juices. If you want to stretch the meal, tuck leftovers into a toasted bun for a quick meatball sandwich or slice them over a bowl of pasta with a drizzle of olive oil and a sprinkle of black pepper.

Servings: 4

1 1/2 pounds ground turkey (93% lean works best)

Preheat your oven to 400°F (200°C). Lightly grease a medium white casserole dish or similar baking dish so the meatballs don’t stick.

In a large mixing bowl, add the ground turkey and mayonnaise. Using clean hands or a spoon, gently mix just until the mayonnaise is evenly distributed and the turkey feels a bit smoother and slightly sticky. Do not overmix or the meatballs can turn dense.

Divide the turkey mixture into 16 equal portions. It helps to pat the mixture into a rough rectangle in the bowl and mentally divide it into a 4x4 grid so the meatballs are similar in size and cook evenly.

Take one portion of the turkey mixture and flatten it slightly in your palm. Place one cube of gouda in the center, then wrap the turkey around the cheese, pinching and rolling gently to completely seal the gouda inside. Make sure no cheese is peeking out so it doesn’t leak too much while baking.

Repeat with the remaining turkey portions and gouda cubes, forming 16 stuffed meatballs. Arrange the meatballs snugly in a single layer in the prepared casserole dish. They can touch slightly; this helps keep them juicy while the tops still brown.

Place the casserole dish on the middle rack of the preheated oven. Bake for 18 to 22 minutes, or until the meatballs are cooked through, the tops are nicely browned, and some melted gouda is just starting to ooze out in spots. The internal temperature should reach 165°F (74°C) in the center of a meatball.

Once done, remove the dish from the oven and let the meatballs rest for about 5 minutes. This helps the juices settle and keeps the cheese from spilling out all at once when you cut into them.

Serve the meatballs hot, scooping them straight from the casserole dish with a spoon. Spoon a bit of the cheesy juices from the bottom of the dish over the top of each serving for extra flavor.

For a little extra richness, you can lightly brush the tops of the meatballs with a teaspoon or two more mayonnaise before baking to encourage even more browning. If you prefer a smokier flavor, use smoked gouda instead of regular gouda. For smaller bites, form 20 to 24 mini meatballs and reduce the bake time slightly, watching closely so they don’t overcook. These meatballs also reheat well: store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F (175°C) oven until warmed through and the cheese is melty again. Food safety tips: Always keep the raw ground turkey refrigerated until you’re ready to mix, and wash your hands, utensils, and any surfaces that touch the raw meat. Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (74°C) in the center. Do not leave cooked meatballs at room temperature for more than 2 hours; refrigerate promptly to avoid bacterial growth.