Photo: Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy Recipe
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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By maxb521
on February 04, 2013
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I mixed mine up a little bit, but the idea of the cheese stuffed meatballs is a great one. I make it for my family every once in a while and they love it every time. Thanks Rachel!!!!!!!
By Jacklynjill
SF Bay Area
on May 21, 2012
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This was my first real success with meatballs! We liked them a lot.
By releeblank_6126257
Princeton, NJ
on April 11, 2012
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Now we loved how this looked when Rachel made this, but I did change this a bit - I have really picky kids; so here goes... I used Chicken and veal, and added 1/2 package finely chopped spinach and added 1/2 c milk for moisture and instead of1 egg and 1 egg yolk I used 1 egg and 1 egg white. I used provolone cheese ( no way would my family eat gorganzola and placed them on a cookie sheet to bake. It made 8 huge meatballs, 30 min @ 400 then turned the oven off and let them res t(cook for 20 more min. OUTSTANDING..I can't wait to make it for company!! PS it was a huge hit!!
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