Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

1-1/2 lbs. ground beef

1 lb. ground sweet sausage

Salt and Pepper

2 garlic cloves, minced or grated

1 large egg, plus 1 yolk

2 handfuls grated Parmesan cheese

2 handfuls plain bread crumbs

3 T. finely chopped fresh sage leaves

3 T. olive oil

4 oz. Gorgonzola cheese

1 T. butter

2 bay leaves

1 onion, chopped

1 c. chicken stock

1-15 oz. can crushed tomatoes

1/2 c. cream

Preheat oven to 400 degrees.

Place meat in a mixing bowl and season with salt and pepper. Add garlic, eggs, Parmesan, bread crumbs, and sage.

Mix and shape into 8 large meatballs. Arrange in a 9 X 11 baking dish.

Drizzle with 2 T. olive oil.

With the handle of a wooden spoon, poke a hole half with through in the middle of each meatball.

Stuff the cavity with Gorgonzola.

Bake until golden, 20-25 minutes.

heat 1 T. oil and the butter in a saucepan. Add the onion and sage. Cook 1-2 minutes.

Add chicken stock and tomatoes and heat through.

Add the cream, reduce heat and simmer for 10 minutes until slightly thickened.

Ladle sauce into a shallow bowl and top with the stuffed meatball.