Gorgonzola filled meatballs, bay and onion creamy tomato gravy

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium
700g ground veal
450g ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated parmesan cheese
2 handfuls plain bread crumbs
3 tbsps sliced or finely chopped sage leaves
45ml extra-virgin olive oil
250g gorgonzola
15g butter
2 fresh bay leaves
1 onion, finely chopped
250ml chicken stock
400g tinned crushed tomatoes
120ml cream
1) Preheat oven to 200 degrees C.

2) 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. Coat balls with 2 tbsps extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some gorgonzola.

3) Bake until golden and cooked through, 15 to 20 minutes.

4) Heat 1 tbsp 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.

5) Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

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