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.