Veal Meatballs with Gorgonzola
- 10Servings
Ingredients
- 2 slices stale good-quality white bread, crusts trimmed
- 1/2 cup milk
- 2 tablespoons EVOO
- 1 1/2 pounds ground veal
- Salt and pepper
- 6 ounces gorgonzola, crumbled
- 1/3 cup grated parmigiano reggiano (a generous handful)
- 1 egg
- 2 cloves garlic, finely pasted or grated
- 3 tablespoons chopped or slivered sage leaves
- A few grates fresh nutmeg
- TO SERVE AS A MEAL add: Apple & Fennel Salad
- 1 lemon, juiced
- 2 tablespoons honey
- 2 tablespoons cider vinegar
- 1/4 cup EVOO
- Salt and pepper
- 2 green applespeeled, quartered, cored and thinly sliced crosswise
- 1 bulb fennellarge bulb quartered and thinly sliced lengthwise, fronds coarsely chopped to equal 1/2 cup
Preparation
Preheat the oven to 425 degrees . In a bowl, soak the bread in the milk to soften.
Place a rack on a large baking sheet. Drizzle the EVOO into a large bowl. Add the veal and season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the 2 cheeses, the egg, garlic, sage and nutmeg. Roll the meat into 1 1/2- to 2-inch balls. Arrange on the prepared baking sheet and roast until browned, 12 to 15 minutes.
For the salad: In a large bowl, whisk the lemon juice, honey and vinegar. Drizzle in the EVOO and season with salt and pepper. Add the apples and fennel and toss.