Around our house, we use primarily ground turkey or turkey sausage rather than beef products. Often we don’t notice too much difference, and I guess you can enjoy the health benefits of leaner meats. But, if I want to surprise David with a real treat, I’ll cook with the authentic beefy goodness. With so much flavor in these meatballs, you’ll be just fine going either way – turkey or beef.
BLUE CHEESE SAUSAGE MEATBALLS WITH RASPBERRY GLAZE
Serves 12 meatballs
1 pound sausage
3 ounces gorgonzola
1/2 cup panko bread crumbs
1/2 yellow onion, minced
1 egg
1/2 cup raspberry preserves
3 tablespoons balsamic vinegar
3 teaspoons dijon mustard
Salt & pepper
Preheat oven to 375 degrees. Remove sausage from casing and combine in a large bowl with panko, onion, and egg. Season with salt & pepper. Shape gorgonzola into 1/4 inch balls. Form sausage into 12 meatballs by rolling into a round ball and flattening to wrap one of the gorgonzola balls around it.
Arrange meatballs in a 9×13 baking dish. Bake for 25 minutes.
Meanwhile, bring raspberry preserves, balsamic vinegar, and dijon mustard to a boil in a skillet over medium heat. Reduce heat and simmer for 5 minutes. Drizzle over meatballs.
- 1 pound 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.
- Remove sausage from casing and combine in a large bowl with panko, onion, and egg. Season with salt & pepper.
- Shape gorgonzola into ¼ inch balls.
- Form sausage into 12 meatballs by rolling into a round ball and flattening to wrap one of the gorgonzola balls around it.
- Arrange meatballs in a 9x13 baking dish.
- Bake for 25 minutes.
- Meanwhile, bring raspberry preserves, balsamic vinegar, and dijon mustard to a boil in a skillet over medium heat. Reduce heat and simmer for 5 minutes.
- Drizzle over meatballs.
Adapted from Cooking for Keeps.
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