Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

Awesome and easy dinner. I got this recipe from www.foodnetwork.com, courtesy of Rachael Ray. I like to serve this with garlic, spinach mashed potatoes. You can also use all beef if you prefer.

• Ready In: 35 mins
• Serves: 4
• Yields: 8 meatballs

Ingredients

• 1 1⁄2 lbs  ground veal
• 1  lb ground beef
•  salt and pepper
• 2  garlic cloves
• 1  large egg
• 1  egg yolk
• 2  handfuls grated parmigiano-reggiano cheese
• 2  handfuls  plain breadcrumbs
• 3  tablespoons  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.