cheese
christmas
football
game day
holiday
lemon
meatballs
pine nuts
sage
veal
appetizers
snacks
super bowl
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Veal and Sage Meatballs with Gorgonzola

Veal and Sage Meatballs with Gorgonzola

Rachael's Orecchiette With Bacon + More Q & Ray + J Questions An…

This Woman Lost Her House To a Fire On The Same Day Rachael Did …

How To Make Roasted Cauliflower Orecchiette | Atkins Diet Recipe…

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…

Ingredients

  • 1 1/4 pound ground veal
  • 1/2 to 3/4 cup fresh breadcrumbs
  • 2 tablespoons heavy cream
  • 1/8 teaspoon freshly grated nutmeg
  • Salt and pepper
  • 4 ounces dry Gorgonzola cheese crumbles or blue cheese crumbles
  • 7 or 8 fresh sage leaves, finely chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 large free-range organic egg, beaten
  • 3 tablespoons pignoli (pine nuts) toasted and finely chopped
  • 2 to 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons grated lemon zest (from an organic lemon)

Yield

Serves: 4

Preparation

Preheat the oven to 375°F. Line a baking sheet with parchment paper

Place the veal in a bowl. Add 1/2 cup of the breadcrumbs and moisten with the cream. Season the meat and bread with the nutmeg, salt and pepper. Add the Gorgonzola, sage, garlic, egg, pine nuts, Parm and lemon zest, and mix, adding another 1/4 cup breadcrumbs if the mixture seems too wet.


Use a 2-ounce scoop or spoon, scoop out about 2 rounded tablespoons of the veal mixture and roll one test ball (about the size of an oversize walnut). Roast for 15-18 minutes to taste for seasoning. Adjust the seasonings, if necessary, then  roll the remaining balls and roast until very light golden and just cooked through, 15-18 minutes.