Ingredients

• 1 1/2 pounds ground veal
• 1 pound ground beef
• Salt and pepper
• 2 cloves garlic, grated or minced
• 1 large egg, plus 1 egg yolk
• 2 handfuls grated Parmigiano-Reggiano
• 2 handfuls plain bread crumbs
• 3 tablespoons sliced or finely chopped sage leaves
• 3 tablespoons extra-virgin olive oil
• 8 ounces Gorgonzola
• 1 tablespoon butter
• 2 fresh bay leaves
• 1 onion, finely chopped
• 1 cup chicken stock
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup cream

Instructions

1. Preheat oven to 400 degrees F.
2. Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
3. Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
4. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.