Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  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.
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