Name: Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: italian
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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Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

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