Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

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I made this recipe for my boyfriend for dinner last night and it was absolutely delicious. I did, however, use less than the specified amount of gorgonzola cheese since I know it can be a bit strong. The tomato gravy was a perfect touch to the meal, and also went well with the potatoes. The only other thing I did was substitute lean ground beef for the ground veal (we're not too big on veal. This is something that I would definitely make again, and a recipe I would recommend to anyone looking to cook a meal that isn't too difficult, yet impressive to your guests. Thanks Rachael!

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I made these the other night and we loved them. The only problem I had was the sauce was not like Rachaels. Mine came out looking like tomato soup, but it still tasted good. Next time I'll buy whole tomatoes & crush them myself.
I had to use dried sage & bay leaves as I couldn't find fresh. I also used all ground sirloin & fresh mozzarella (My husband isn't a big fan of gorgonzola.
Overall, I think it's a great recipe & we'll have this again.

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I have 7 people to please in my home and this was a big hit. I used seasoned bread crumbs because I knew that the meat would be a little bland without it. I substituted pork - veal is too pricey - and used Boursin spread instead of Gorgonzola on half of the meatballs because the kids don't like strong cheese. The boursin was so tasty! I also used fire grilled diced tomatoes, but I do recommend draining the sauce as it was runny & I had to add corn starch at the end. Once it thickened, it was such a fantastic compliment to the meatball and the potatoes (I made sour cream mashed without the spinach.

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I wasn't able to get fresh sage or bay leaves at the store, so I substituted
ground sage and dried bay leaves. We liked the recipe, but from reading the
other reviews, I'll bet that they would have been even better if I had used fresh.
I added some garlic to the gravy. I used less gorgonzola than the recipe called for after reading some reviews. I wish I would have stuck to the recipe because I enjoyed the gorgonzola flavor. I will try it again when I can get fresh
sage.

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By the time I bought the ingredients to make this recipe (I cut the recipe in half as there is only my husband and myself, I had spent almost $20.00. I wouldn't make this again. The gorgonzola cheese was so strong I couldn't eat even one meatball. VERY dissapointing.

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My son and I watched the episode where she made these and decided we needed to make them for dinner so I read other reviews and made the meatballs using lean ground beef instead of veal because we could not get veal. I also used mozzerlla cheese and the meatballs were really good. I served them with whole wheat penne pasta instead of mashed potatoes though. We will definitely make these again and try using groung beef and italian sweet sausage and mozzerlla cheese. I also think I will add a little basil to the sauce as well.

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I couldn't find ground veal so I used all ground beef. I made a total of 10 balls and used half with Gouda and the other half with Monterey Jack. They were both great.

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I made these after seeing it on Rachaels show and they were a great, different way to do meatballs - everyone loved them! I made the meatballs smaller and did 2 different varieties. One with the gorgonzola (I used less than called for as this type of cheese can be strong and the other with ricotta. The ricotta meatballs were a little bit bland, so I think I will add some shredded mozarella to the ricotta next time. The gravy/sauce was easy and quick to make, not to mention delicious. I made regular mashed potatoes (as those at the dinner table wouldn't dream of having anything green in their potatoes and it worked well. This recipe would also be great served with pasta. This one is definitely in the keeper file.

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we made this along with the garlic mashed potatoes form the same episode and it was an awesome meal! couldn't find veal, so we used 2lbs of extra lean ground beef, and it was great. i would like to try it with different kinds of cheeses inside, maybe gouda. either way, you can't go wrong with this recipe

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This was a different kind of recipe and was a really good idea. However, this took about 30 to 45 minutes of prep (maybe it's my tiny non-cook friendly kitchen...I dunno, and the results didn't turn out that great. Part of this was my fault (I cooked the meatballs a little too long, for maybe 35 minutes at 400, and they were a bit dry and the flavor just didn't do it for us. We love fresh sage, but it really got over-powered by the garlic and the Gorgonzola. Although the gravy was good, none of us could really pick up on the Bay Leaves, and the heavy onion flavor of the gravy, in our opinion, really didn't go well with the garlic flavor of the meatballs. We've made several of your dishes before and most of the time, we like the way you cook. I'm going to try this recipe again, but I'm going to add some sauted finely chopped onion to the meatball mix and some minced garlic and perhaps some sage to the gravy the next time around.