Veal Meatballs with Gorgonzola

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    slices stale good-quality white bread, crusts trimmed

  • 1/2

    cup milk

  • 2

    tbsp. EVOO

  • 1 1/2

    lbs. ground veal

  • Salt and pepper

  • 6

    oz. gorgonzola crumbled

  • 1/3

    cup grated parmigiano reggiano (a generous handful)

  • 1

    egg

  • 2

    cloves garlic, finely pasted or grated

  • 3

    tbsp. chopped or slivered sage leaves

  • A few grates fresh nutmeg

  • TO SERVE AS A MEAL add: Apple & Fennel Salad

  • 1

    lemon, juiced

  • 2

    tbsp. honey

  • 2

    tbsp. cider vinegar

  • 1/4

    cup EVOO

  • Salt and pepper

  • 2

    green apples—peeled, quartered, cored and thinly sliced crosswise

  • 1

    large bulb fennel—bulb quartered and thinly sliced lengthwise, fronds coarsely chopped to equal 1/2 cup

Directions

1.Preheat the oven to 425°. In a bowl, soak the bread in the milk to soften. 2.Place a rack on a large baking sheet. Drizzle theEVOOinto a large bowl. Add the veal and season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the 2 cheeses, the egg, garlic, sage and nutmeg. Roll the meat into 1 1/2- to 2-inch balls. Arrange on the prepared baking sheet and roast until browned, 12 to 15 minutes. 3.For the salad: In a large bowl, whisk the lemon juice, honey and vinegar. Drizzle in theEVOOand season with salt and pepper. Add the apples and fennel and toss.

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