Veal Meatballs with Gorgonzola

veal meatballs with gorgonzola
  • 10Servings


  • 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


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.