 |
| Gorgonzola from 'Chowder' :) |
I love this recipe for the combo of salty gorgonzola, savory sausage, and sweet raspberry glaze. #somuchyum
Ingredients
1 pound of your favorite ground sausage
3 ounces gorgonzola
½ cup panko bread crumbs
½ yellow onion, minced
1 egg
½ cup raspberry preserves
3 tablespoons balsamic vinegar
3 teaspoons dijon mustard
Salt & pepper
Preheat oven to 375 degrees.
1 pound of your favorite ground sausage
3 ounces gorgonzola
½ cup panko bread crumbs
½ yellow onion, minced
1 egg
½ cup raspberry preserves
3 tablespoons balsamic vinegar
3 teaspoons dijon mustard
Salt & pepper
Preheat oven to 375 degrees.
Combine ground sausage with panko, onion, and egg. Season with salt & pepper and mix the ingredients until well combined. Form sausage into 12 meatballs, and then flatten each ball.
Shape gorgonzola into 12 quarter inch balls, and place each ball into the center of the flattened sausage. Roll the sausage into meatballs, making sure the sausage completely covers each piece of gorgonzola. Arrange meatballs in a 9x13 baking dish and bake for 25 minutes.
Meanwhile, bring the raspberry preserves, balsamic vinegar, and dijon mustard to a boil. Reduce heat and simmer for 5 minutes.
Remove meatballs from oven and drizzle raspberry glaze over them. Cool to warm.
Serve with smashed potatoes, roasted potatoes, or brown rice and roasted or sauteed veggies.
Enjoy!
Comments
Post a Comment