BSNBC, and Touré, are projecting, Crackerization on ME! I ain’t no Cracker, or an Ice Cream cone.. I’m a ‘Gorgonzola Meatball’, and Proud as Hell! YEAH!
Gorgonzola Meatball
1 12 lbs ground veal
1 lb ground beef
salt
pepper
2 cloves garlic (grated or minced)
1 egg yolk
2 parmigiano-reggiano (handfuls grated)
2 hand (plain bread crumbs)
3 tbsps sage leaves (sliced or finely chopped)
3 tbsps extra-virgin olive oil
8 ozs gorgonzola
1 tbsp butter
2 bay leaves (fresh)
1 finely chopped onion
1 cup chicken stock
15 ozs crushed tomatoes
12 cup 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, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons 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. Bake until golden and cooked through, 15 to 20 minutes.
3 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. 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.
4 Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.
Blast it, carlo! If I would have read this recipe earlier, I would have been able to put that 3 pounds of ground beef to better use.
YIKES.. correction on the Meatball recipe.. 12 cup cream.. Should be 1/2 cup Cream.. GULP