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, grated or minced
  • 1 large egg, plus 1 egg yolk
  • 2 handfuls grated parmesan cheese
  • 2 handfuls plain bread crumbs
  • 3 tbsps sliced or finely chopped sage leaves
  • 45ml extra-virgin olive oil
  • 250g gorgonzola
  • 15g butter
  • 2 fresh bay leaves
  • 1 onion, finely 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 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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