Gorgonzola Filled Meatballs With Bay and Onion Creamy Tomato Gra |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I saw Rachel Ray making this on her TV show, and I just had to try it. It was very tasty! I made a couple slight modifications: I used pork rather than veal, reduced the amount of blue cheese (I didn't have as much), omitted the oil on the meat balls, as well as the oil and butter in the sauce, and used substituted a bit of cream cheese for the cream in the sauce. My hubby was a huge fan of the blue cheese flavoring. I served this over mashed potatoes, which was yummy! Ingredients:
1 1/2 lbs ground veal |
1 lb ground beef |
salt and pepper |
2 garlic cloves, grated or minced |
1 large egg, plus |
1 egg yolk |
1/2 cup parmesan cheese, grated |
1/2 cup plain breadcrumbs |
3 tablespoons sage leaves, sliced or finely chopped |
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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