Around our house, we use primarily ground turkey or turkey sausage rather than beef products. Often we don’t notice too much difference, and 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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