Gorgonzola filled meatballs and creamy tomato gravy

Everyone who knows me knows that I’m addicted to television. Yes, it’s bad, but I can’t live without it.

One day I was watching Rachel Ray’s show on Food Network (love this channel!), 30 Minute Meals. This show is awesome, Rachel gives us very cool and different ideas and proves that sometimes it takes only 30 minute to make a tasteful meal. The only bad thing about the show it’s that it goes on air at noon, so I get really hungry while watching it!

So anyway, I saw this gorgonzola filled meatballs and creamy tomato gravy recipe on the show and found it genius. I love gorgonzola cheese, and meatballs are always easy to make. Later on that day, I searched for the recipe on the show’s website and prepared it for dinner. My husband and I loved it! It’s easy, yummy and beautiful.


Unfortunately I didn’t take pictures of the whole process, I was really in a rush. But it’s pretty easy to make, you just need to follow the steps.

Here’s what you need:

  • 1 pound ground beef
  • Salt and pepper
  • 1 clove garlic, grated or minced
  • 1 large egg, plus 1 egg yolk
  • 1 handful grated parmesan cheese
  • 1 handfuls plain bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces gorgonzola cheese
  • 1 tablespoon butter
  • 1 fresh bay leave
  • 1 onion, finely chopped
  • 1 cup chicken stock
  • 1 (15-ounce) can crushed tomatoes
  • 1/2 cup heavy cream

1. Preheat oven to 400 degrees F.

2. Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, and bread crumbs.

2. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil.

3. 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 to 20 minutes.

For the gravy:

1. 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.

2. Add chicken stock and tomatoes and heat through, stir in heavy cream; reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.

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

And that’s it! The flavour is very gentle and addictive, you’ll surely want to eat more than just one meatball!


To make the hole in the middle of the meatball, I used the end of a wooden spoon, inserting it almost until the end of the meatball.




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