Receta Game Day Gorgonzola Filled Meatballs-Tomato Bowl
Game Day Gorgonzola Filled Meatballs-Tomato Bowl
Tomorrow’s the DAY we’ve been waiting for–can you believe it Packer fans??? It will also be the end of Tomato Bowl 2011 that I have been so happy to be a part of this week! 6 bloggers from both teams have been taking part and whipping up the best Game Day recipes using Red Pack/Gold Pack Tomato Proucts, please make sure to check them all out, you will have the best Game Day Food this year! This is just one of those go-to meals that I love, it was originally a Rachael Ray recipe, so you know it’s good and EASY…
Gorgonzola Filled Meatballs
INGREDIENTS:
- 2 pounds of ground beef
- salt & pepper
- 2 cloves garlic- grated
- 1 large egg, plus 1 egg yolk
- 2 cups grated Parmesan cheese
- 1 cup plain bread crumbs
- 3 tablespoons olive oil
- 8 ounces Gorgonzola cheese
- 1 tablespoon butter
- 2 fresh bay leaves
- 1 onion, finely chopped
- 1 cup chicken stock
- 1 (14.5 ounce) can Red Pack Crushed Tomatoes
- 1/2 cup cream
DIRECTIONS:
Meatballs:
Preheat oven to 400 degrees. Place meat in a mixing bowl and season with salt and pepper. Add the garlic, eggs, cheese and bread crumbs. Mix the meat, roll into 8 large balls and arrange on a baking sheet. Coat the meatballs with 2 tablespoons olive oil. Using your thumb, make an indentation half way into each ball and fill it with Gorgonzola cheese. Bake until cooked through, about 15-20 minutes.
Tomato Gravy:
Heat 1 tablespoon olive oil and butter in a sauce pan over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and Red Pack Crushed Tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes. Put sauce on a platter and top with the cooked meatballs to serve.