Gorgonzola meatballs may just be the most perfect meatballs in the world. Served over a creamy tomato gravy, the only thing missing is a side salad or a loaf of garlic bread!
When it comes to cheeses, I love them all. But I'm an especially big fan of gorgonzola cheese and highly doubt I'll ever get sick of it. I also enjoy meatballs quite a bit and love that there are so many different ways to prepare them. I don't generally cook a whole lot from Rachael Ray (though her magazine is quite fun), but when I saw a recipe for Gorgonzola-Filled Meatballs with Creamy Tomato Gravy, I was filled with all kinds of inspiration. And I knew I had to make the dish. I altered the recipe quite a bit, so below you'll see mine. Now, I'm sitting here in Bruegger's Bagels desperately wishing they served gorgonzola meatballs because a bagel just isn't going to cut it for me.
Wait, what about gorgonzola meatballs on a bagel? Like a meatball sub on a bagel? OMG yes please, can we make this happen ASAP?
GORGONZOLA MEATBALLS WITH CREAMY TOMATO GRAVY RECIPE
I made a few changes to the original meatball recipe, including using all ground beef instead of veal and significantly cutting down on the amount of gorgonzola cheese used. Not because I wanted them to be healthier or because I don't love gorgonzola; I just felt like an entire ounce of cheese in each meatball was kind of a lot, especially given that gorgonzola is so strong. If you want to add more cheese, go for it! You should know by now that I never judge.
This makes for a really simple meal; gorgonzola meatballs over a creamy tomato sauce. You could definitely serve these with pasta (or as the original recipe suggests, potatoes... which I think is semi-odd), but I was honestly perfectly happy with just a couple meatballs in the sauce.
I do recommend having a nice green vegetable on the side; sautéed spinach would be perfect. Then again, I wouldn't turn down garlic bread either.
Really, I'd never turn down garlic bread.
These were simply amazing. I could have eaten all 8 at once, but instead they made for some really fabulous leftovers. Lunch, dinner, and if my dad were here he would have eaten them for breakfast (he eats EVERYTHING for breakfast!).
I will definitely be making these gorgonzola meatballs again and also feel like they'd be an awesome party food. I'd probably make them a little smaller for a party, but for personal consumption (?!) they were the perfect size.
Come to think of it, you can really fill the meatballs with absolutely anything depending on what your dining companions or party guests would like. But you really can't go wrong with gorgonzola cheese. Trust me on this one.
What's your dream meatball? (and no, you shouldn't feel any shame for dreaming about meatballs!).
If you're looking for more fun meatball recipes, check out my Garlic Habanero Meatballs with Kale Polenta or my Pumpkin Chicken Meatballs with Garlicky Spaghetti Squash. I also really want to try these Sweet and Sour Meatballs from Oh, Sweet Basil!
Gorgonzola Meatballs with Creamy Tomato Gravy
Ingredients
- 2 lbs. ground beef
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 cloves garlic, minced
- 1 large egg, plus 1 egg yolk
- ⅓ cup parmigiano reggiano cheese, grated
- ⅓ 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
- ½ cup heavy cream
Instructions
- Pre-heat oven to 400 degrees.
- Place meat in a mixing bowl and season with ¼ tsp salt and ¼ 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 ¼ tsp salt and ¼ 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.
Amy says
yummmm-o! (i love rachael ray. i love her orange accessories but she annoys me at the same time!!)
Sarah says
These look scrumptious! Did you use bouillon for the chicken stock? I am usually weary of doing so, but it would be soooo much more convenient than always buying cans of stock. And easier to carry on the T after going to the grocery store! 🙂
katelin says
oooh this looks delicious, definitely adding this to my ever growing list of recipes to try.
Sophie @ yumventures says
Holy yum! These looks amazing! Gorgonzola is one of my favorites!!
Shannon says
holy cow, i totally want one of those 🙂 they look fabulous!
Fun and Fearless in Beantown says
This sounds absolutely divine!
Nicci says
Aww, the power of cheese. I love cheese and these meatballs look delicious!
Julie Q says
I'm researching meals right now for a dinner I'm making on Saturday night- this looks PERFECT!!!!
Nicole (dishin') says
Looks delicious! What a great idea...stuffed meatballs. I love gorgonzola!
cheffresco says
Cute blog you two! We also are big cheese lovers - makes these meatballs look really tasty!
ANG* says
1) YUM
2) fun fact: i made that parm cheese (and all the stella cheese) labels 🙂
Chris says
I'm lucky because I get to try most of Sues's delicious dishes.. This one is one my personal favorites. The recipe makes plenty so I was able to keep fed at work for several days!
sassy molassy says
whoa, delish! mmm mmm mmm.
Susan says
Such a good party food. I want to try this the next time I am invited somewhere.
Nicole says
A meatball sub was one of my favorite meals as a kid. As an adult, it still is one of my favorites, but having a giant meatball served in a bowl of tomato soup seems so much more elegant, but just as tasty! Chris might be the luckiest guy around to have a GF like you to make these awesome meals 🙂
ToKissTheCook says
You're doing a mighty fine job selling those GarlicZooms. My work team did a massive cooking class together last night and my teammate Ashley bought one explicitly because she saw it here. I'm still using a press so consider me in the market as well.
Kerstin says
Definitely perfect party food! My mouth is watering just looking at the pictures!
Culinary Cory says
I love meatballs and these have all of my favorite ingredients. They look and sound great.
MichelleG says
I made these today...wonderfully delicious and easy!
NB says
Made these over the weekend, they were AMAZING! Served them with Barilla picolini pasta and an argula salad tossed in lemon juice/evoo vinagrette. DIVINE!
nicole antoinette says
Made these last night and oh my holy GOD how delicious.
randy s says
we have made this 20 times varying cheese amounts and adding this or that, its amazingly good, im a meat and taters guy, 110%, but i eat this when she makes it.
Sues says
@Randy S. Thank you so much!! I'm literally right in the process of updating the photos on this post and this makes me so happy to hear!
Amanda Finks says
Such great flavors in this recipe! Yum!
Mrs Major Hoff says
Yum! Perfect comfort dish for cold winter nights!
Donna Lee says
You had me at sage leaves. This recipe sounds fantastic! I can't wait to try it.