Gorgonzola Filled Meatballs with Creamy Tomato and Onion Gravy, Mashed Potatoes and Green Beans

I had tried to make this dish awhile ago and finally got around to it recently. It was amazing!





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.

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