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Gorgonzola filled meatballs, bay and onion creamy tomato gravy

  • 4servings
  • 30minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 700g ground veal

  2. 450g ground beef

  3. Salt and pepper

  4. 2 cloves garlic, grated or minced

  5. 1 large egg, plus

  6. 1 egg yolk

  7. 2 handfuls grated parmesan cheese

  8. 2 handfuls plain bread crumbs

  9. 3 tbsps sliced or finely chopped sage leaves

  10. 45ml extra-virgin olive oil

  11. 250g gorgonzola

  12. 15g butter

  13. 2 fresh bay leaves

  14. 1 onion, finely chopped

  15. 250ml chicken stock

  16. 400g tinned crushed tomatoes

  17. 120ml cream

Instructions Jump to Ingredients ↑

  1. Gorgonzola filled meatballs, bay and onion creamy tomato gravy 1) Preheat oven to 200 degrees C.

  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 tbsps 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.

  3. Bake until golden and cooked through, 15 to 20 minutes.

  4. Heat 1 tbsp 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.

  5. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

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