Veal Meatballs with Gorgonzola

Name: Veal Meatballs with Gorgonzola
Yield: 10
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

Author:: Rachael Ray Every Day
Updated:: Feb 22, 2018
Original:: Dec 28, 2011

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.