Meatballs With Marinara Gorgonzola Sauce Print Email

1 cup fresh bread crumbs
1¼ cups whole milk
¾ teaspoon kosher salt
2 tablespoons unsalted butter
1 small onion, diced
1 tablespoon minced shallot
2 small cloves garlic, minced
1½ pounds ground veal (80 percent lean - or a combination of ground beef and ground pork)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram or oregano
1 egg, beaten
one 22- to 25-ounce bottle of marinara sauce
6 tablespoons crumbled gorgonzola cheese

Combine bread crumbs, milk and salt in a small bowl; set aside to soak. Place a large sauté pan over medium heat. Add butter, onion, shallot and garlic. Sauté until soft and translucent, about 10 minutes. Remove from heat and allow to cool.

In a large mixing bowl, add the veal, parsley, thyme, marjoram, egg, the bread and milk mixture and the cooled onion mixture; gently mix until combined. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.

Divide the mixture into 1½-ounce portions and roll each into a ball. Place meatballs in a large casserole dish.

Preheat the oven to 400 degrees. Combine marinara sauce and gorgonzola cheese in a medium saucepan over medium-high heat. Stir constantly until gorgonzola is melted and incorporated into sauce, about 5 minutes. Pour the sauce over the meatballs and cover dish with aluminum foil. Bake until internal temperature of the meatballs registers 165 degrees, about 25 to 30 minutes. Let the dish rest for 15 minutes before serving. Serve with toasted focaccia. Serves 4-6

Adapted from chef Paul Klitsie, Fratelli and Bar Dué, Portland OR

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