Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1228
- Total Fat
- 92
- Saturated Fat
- 41
- Carbohydrates
- 26
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 75
- Cholesterol
- 346
- Sodium
- 1448
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.