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Gorgonzola Filled Meatballs with Creamy Tomato Gravy Recipe

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This recipe for Gorgonzola Filled Meatballs with Creamy Tomato Gravy is from The Cruise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ground beef
Salt and pepper
2 cloves garlic, minced
1 large egg, plus 1 egg yolk
2 handfuls parmesan, grated
2 handfuls plain bread crumbs
3 T sage leaves, finally chopped
4 oz. gorgonzola
1 T butter
2 fresh bay leaves
1 onion, finely chopped
1 C chicken stock
1 15 oz can crushed tomatoes
1/2 C cream
Directions:
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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