Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds ground veal |
1 pound ground beef |
salt and pepper |
2 cloves garlic, grated or minced |
1 large egg, plus 1 egg yolk |
2 handfuls grated parmigiano-reggiano |
2 handfuls plain bread crumbs |
3 tablespoons sliced or finely chopped sage leaves |
3 tablespoons extra-virgin olive oil |
8 ounces gorgonzola |
1 tablespoon butter |
2 fresh bay leaves |
1 onion, finely chopped |
1 cup chicken stock |
1 (15-ounce) can crushed tomatoes |
1/2 cup cream |
Directions:
1. Preheat oven to 400 degrees F.
2. Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
3. Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
4. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.
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