Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy
- Total:
- 50 min
- Prep:
- 20 min
- Cook:
- 30 min
- Yield:
- 4 servings
- Level:
- Intermediate
Ingredients
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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