Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
8 meatballs
- Serves:
- 4
ingredients
- 680.38 g ground veal
- 453.59 g ground beef
- salt and pepper
- 2 garlic cloves
- 1 large egg
- 1 egg yolk
- 2 handfuls grated parmigiano-reggiano cheese
- 2 handfuls plain breadcrumbs
- 44.37 ml chopped sage leaves
- 44.37 ml extra-virgin olive oil
- 226.79 g gorgonzola
- 14.79 ml butter
- 2 fresh bay leaves
- 1 onion, finely chopped
- 236.59 ml chicken stock
- 425.24 g can crushed tomatoes
- 118.29 ml cream
directions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.
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