I find Rachael Ray recipes to be hit or miss bu this was definitely a winner. The meatballs were delicious, with a slight bite from the blue cheese. But the gravy is what really made this dish fantastic. It makes a ton of sauce so next time I'll cut the recipe in half (reflected in the recipe below). The mashed potatoes were great for sopping up the sauce and you can't go wrong with crispy steamed green beans.
Gorgonzola Filled Meatballs with Creamy Tomato and Onion Gravy
Modified Slightly from Rachael Ray
2 - 2 1/2 pounds meatloaf mix
Salt and pepper
2 cloves garlic, grated
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
3 tablespoons finely chopped sage leaves (can also use dried)
1 tablespoon extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 bay leaves
1/2 onion, finely chopped
1/2 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/4 cup cream
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. Make an indentation half way into each ball and fill the cavity with some Gorgonzola. Seal completely and 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.
That looks great! I def want to try it now that I"m learning to love gorgonzola. It's funny, growing up I only knew one kind of meatball but recently I've learned that there are so many variations. A few months ago I tried Greek Meatballs and they were awesome! You should give them a try!
ReplyDeleteHmm, I've never considered putting gorgonzola in my meatballs. I do love gorgonzola and I do love meatballs. Sounds like a winner to me!
ReplyDeleteYum! I'll be trying this one very soon. I kind of feel the same about RR's recipes, but most of them have worked out fine with a bit of tweaking.
ReplyDelete