Ingredients
The following ingredients have 4 Servings
- 2 lbs. ground beef
- 1/2 tsp salt, (divided)
- 1/2 tsp pepper, (divided)
- 2 cloves garlic, minced
- 1 large egg, plus 1 egg yolk
- 1/3 cup parmigiano reggiano cheese, grated
- 1/3 cup plain breadcrumbs
- 3 Tbsp finely minced sage leaves
- 3 Tbsp extra-virgin olive oil, (divided)
- 4 oz. gorgonzola cheese
- 1 Tbsp unsalted butter
- 2 fresh bay leaves
- 1 onion, finely chopped
- 1 cup low-sodium chicken stock
- 15 oz. can crushed tomatoes
- 1/2 cup heavy cream
Instruction
- Pre-heat oven to 400 degrees.
- Place meat in a mixing bowl and season with 1/4 tsp salt and 1/4 tsp pepper. Add in garlic, egg and additional egg yolk, parmesan, bread crumbs, and minced sage.
- Roll into 8 large meatballs and arrange in a large baking dish. Coat the meatballs with 2 Tbsp extra-virgin olive oil.
- Use a wooden spoon to make an indentation halfway into the meatball and fill the cavity with gorgonzola cheese.
- Bake meatballs for 15-20 minutes, until they’re golden brown and cooked through.
- While meatballs are cooking, make the tomato sauce. Heat remaining 1 Tbsp extra-virgin olive oil and butter in medium saucepan over medium heat and add bay leave and onion. Season with remaining 1/4 tsp salt and 1/4 tsp pepper.
- Add chicken stock and tomatoes and heat through. Stir in the cream, reduce heat to medium-low, and simmer for about 10 minutes to thicken slightly.
- Spoon sauce into shallow bowls and top with meatballs. Sprinkle with additional parmesan cheese.
