- 4
Ingredients
- 1 1/2 lbs ground veal
- 1 lb ground beef
- salt and pepper
- 2 cloves garlic, grated or minced
- 1 large egg, plus 1 egg yolk
- 2 handfuls grated parmigiano-reggiano
- 2 handfuls plain bread crumbs
- 3 tbsp olive oil
- 8 oz gorgonzola
- 1 tbsp butter
- 2 fresh bay leaves
- 1 onion, finely chopped
- 1 cup chicken stock
- 1 (15oz) can crushed tomatoes
- 1/2 cup cream
Preparation
Step 1
1. Preheat oven to 400F. Place meat in a mixing bowl and season with salt and pepper, add garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tbsp 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, 15-20 mins.
2. Heat 1 tbsp 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 8-10 mins.
3. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.