Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

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

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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