Food Network UK

Gorgonzola filled meatballs, bay and onion creamy tomato gravy

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Ingredients

  • 700g ground veal
  • 450g ground beef
  • Salt and pepper
  • 2 cloves garlic, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated or minced
  • 1 large egg, plus 1 egg yolk
  • 2 handfuls Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated parmesan cheese
  • 2 handfuls plain bread crumbs
  • 3 tbsps Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced or finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped sage leaves
  • 45ml extra-virgin olive oil
  • 250g gorgonzola
  • 15g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 2 fresh bay leaves
  • 1 onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 250ml chicken stock
  • 400g tinned crushed tomatoes
  • 120ml cream

Use imperial measurements

Method

How to make 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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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.