Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

• 1 1/2 pounds ground veal
• 1 pound ground beef
• Salt and pepper
• 2 cloves garlic, grated or minced
• 1 large egg, plus 1 egg yolk
• 2 handfuls grated Parmigiano-Reggiano
• 2 handfuls plain bread crumbs
• 3 tablespoons sliced or finely chopped sage leaves
• 3 tablespoons extra-virgin olive oil
• 8 ounces Gorgonzola
• 1 tablespoon butter
• 2 fresh bay leaves
• 1 onion, finely chopped
• 1 cup chicken stock
• 1 (15-ounce) can crushed tomatoes
• 1/2 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.
3. Mix meat, roll into 8 large balls and arrange in a baking dish.
4. Coat balls with 2 tablespoons extra-virgin olive oil.
5. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola.
6. Bake until golden and cooked through, 15 to 20 minutes.
7. 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.
8. 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.
9. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

ground veal, ground beef, salt, garlic, egg, bread crumbs, sage, extravirgin olive oil, gorgonzola, butter, bay leaves, onion, chicken stock, tomatoes, cream

Taken from www.foodnetwork.com/recipes/rachael-ray/gorgonzola-filled-meatballs-bay-and-onion-creamy-tomato-gravy-recipe.html (may not work)