This is one of Ron's favorite recipes, after a couple of weeks without having them he starts asking about them.
I couldn't find any ground veal so I just used 2 lbs. italian pork sausage, and 1 lb. sage pork sausage both Jimmy Dean. One meatball per person is usually plenty, I wrap the extra meatballs in plastic wrap, and store them in a Ziploc freezer bag, they freeze great and it makes for a quick and easy meal. I also doubled the gravy part of this recipe, so I have plenty leftover gravy to go with my leftover meatballs, and potatoes.
MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY WITH GARLIC MASHED POTATOES WITH GORGONZOLA FILLED SPINACH
Ingredients:1 ½ pounds ground veal – (I used 2 lbs. Italian pork sausage, and 1lb. Sage pork sausage- Jimmy Dean)
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk – I just used 2 eggs
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs – I used Italian bread crumbs
3 tablespoons sliced or finely chopped fresh sage leaves
3 tablespoons extra-virgin olive oil
8 oz. Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-oz.) can crushed tomatoes
½ cup cream
Garlic Mashed Potatoes with Spinach recipe will follow.
Directions:Preheat oven to 400 degrees F.
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, 20 to 25 minutes. Let rest covered for 5 to 10 minutes.
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.
Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside.
GARLIC MASHED POTATOES WITH SPINACH
Ingredients
4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
½ cup cream
Salt and pepper
¼ teaspoon freshly grated nutmeg
DirectionsPlace potatoes in a large pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
Squeeze the water from spinach in a clean dish towel.
Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream; add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
Recipes courtesy Rachael Ray
I couldn't find any ground veal so I just used 2 lbs. italian pork sausage, and 1 lb. sage pork sausage both Jimmy Dean. One meatball per person is usually plenty, I wrap the extra meatballs in plastic wrap, and store them in a Ziploc freezer bag, they freeze great and it makes for a quick and easy meal. I also doubled the gravy part of this recipe, so I have plenty leftover gravy to go with my leftover meatballs, and potatoes.
MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY WITH GARLIC MASHED POTATOES WITH GORGONZOLA FILLED SPINACH
Ingredients:1 ½ pounds ground veal – (I used 2 lbs. Italian pork sausage, and 1lb. Sage pork sausage- Jimmy Dean)
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk – I just used 2 eggs
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs – I used Italian bread crumbs
3 tablespoons sliced or finely chopped fresh sage leaves
3 tablespoons extra-virgin olive oil
8 oz. Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-oz.) can crushed tomatoes
½ cup cream
Garlic Mashed Potatoes with Spinach recipe will follow.
Directions:Preheat oven to 400 degrees F.
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, 20 to 25 minutes. Let rest covered for 5 to 10 minutes.
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.
Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside.
GARLIC MASHED POTATOES WITH SPINACH
Ingredients
4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
½ cup cream
Salt and pepper
¼ teaspoon freshly grated nutmeg
DirectionsPlace potatoes in a large pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
Squeeze the water from spinach in a clean dish towel.
Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream; add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
Recipes courtesy Rachael Ray
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