Cheddar Brat Meatballs + 3 Dipping Sauces

Cheddar Brat Meatballs are homemade bratwurst made from lean ground turkey and seasoning stuffed with gooey cheddar cheese.

Recipe for original Recipe before changes:




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


  1. Preheat oven to 400 degrees then line a baking sheet with foil, spray with nonstick spray, and then set aside.
  2. Add ingredients for seasoning mix into a large bowl then stir to combine. Crumble turkey on top. Mix using your hands until well combined.
  3. 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.
  4. For the dipping sauces: Combine ingredients in three separate bowls then serve. Can all be made ahead of time.

The sauce I made pictured was a variation of the stadium, I call it the BBQ mustard. 1/4 cup low sodium ketchup, 1/4 cup mustard, 2 teaspoons bbq sauce.


Notes: The original makes breading and uses eggs, this will result in more to cover the cheese with when mixed with the turkey. I opted to try this time without the breading. I seared after with a pan and the meatballs turned out not as good, but good enjoy to enjoy!


Servings 4.0
calories 260
Total Fat 8 g 12 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 131 mg 44 %
Sodium 811 mg 34 %
Potassium 34 mg 1 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 1 g 5 %
Sugars 1 g
Protein 33 g 66 %
Vitamin A 7 %
Vitamin C 2 %
Calcium 12 %
Iron 9 %