BLUE CHEESE SAUSAGE MEATBALLS WITH RASPBERRY GLAZE

February 5, 2014

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 from Rachel Schultz

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.

5.0 from 2 reviews
BLUE CHEESE SAUSAGE MEATBALLS WITH RASPBERRY GLAZE
 
Author:
Serves: 12 meatballs
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. Remove sausage from casing and combine in a large bowl with panko, onion, and egg. Season with salt & pepper.
  3. Shape gorgonzola into ¼ inch balls.
  4. Form sausage into 12 meatballs by rolling into a round ball and flattening to wrap one of the gorgonzola balls around it.
  5. Arrange meatballs in a 9x13 baking dish.
  6. Bake for 25 minutes.
  7. 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.
  8. Drizzle over meatballs.

 Adapted from Cooking for Keeps.

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Comments

  • Meghan

    I made these tonight with ground chicken and they were awesome! I’ll add a little more seasoning next time but overall these we a pleasant surprise!

  • Trish

    Do you put raspberry sauce over sausage ball while there cooking or when there done

  • What an incredible recipe! I’m curious – what do you serve as a side dish to these meatballs?

  • Jen

    Just finished eating these for supper! YUUUUUMMMMM doesn’t even begin to describe it; ) We subbed a spiced plum sauce for the raspberry preserves since it’s what we had on hand. Thanks for the great recipe!!!

  • Hi, these look delicious! Do you think they could be made ahead of time and frozen? I’d probably drizzle the sauce over after I un-froze them. Thanks!

  • Tina

    Do you actually mean pork for the sausage in this recipe? I don’t think I’ve ever come across beef sausage. Just double checking. :) The recipe sounds delish!!!

    • Sue

      I made these and used Jennie O turkey sausage (One pound) and I had a very small bit of Bob evans pork sausage I threw in for flavor. OMG! It was fantastic! Everyone loved it!

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