Cheesy meatballs in tasty sauce cooked in a skillet with gorgonzola cheese for flavor and smoked provola that makes them even more irresistible and cheesy. No guys, stop everything, if you’re craving amazing meatballs, you’re in the right place, you can continue reading the recipe, this is the most delicious version ever for some wonderful meatballs in sauce to soak up with bread in the creamy and tasty sauce where gorgonzola is melted, and on each meatball a nice melted slice of smoked provola, oh my, just thinking about it makes my mouth water, I love this recipe, and luckily I often buy gorgonzola, I like it so much on pizza that I strictly prepare at home almost every week, and luckily there’s always a bit left to create something new and tasty, and these meatballs even surpass the pizza… a must-try immediately.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 meatballs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cheesy Meatballs in Sauce
- 14 oz ground beef
- 3 slices stale bread (small and thin)
- 2 eggs
- 2 tbsps grana cheese
- 1 tbsp pecorino cheese
- 1 tbsp chopped parsley
- 1 clove garlic
- to taste salt
- 14 oz tomato puree
- to taste extra virgin olive oil
- to taste salt
- 1/2 onion
- to taste basil
- 2 oz gorgonzola cheese
- 2 oz smoked scamorza
- 1 chili pepper
Tools for Preparing Cheesy Meatballs in Sauce
- 1 Skillet
- 1 Bowl
- 1 Plate
- 1 Lid
- 1 Spoon
Steps to Prepare Cheesy Meatballs in Sauce
First, soak the stale bread in cold water.
Start preparing the sauce in a 24 cm skillet diameter. Add a drizzle of oil, chopped onion, and chili pepper, lightly sauté, add the puree, if too thick, a drop of water, add salt and cook.
Prepare the meatballs, squeeze the bread well and crumble it into a bowl. Add meat, eggs, cheeses, parsley, minced garlic, and mix to get a homogeneous mixture, then form 12 slightly flattened round meatballs.
Add some chopped basil to the sauce, then place the meatballs in the sauce without overlapping, continue cooking for 10 minutes on low heat with a lid.
After 10 minutes, gently turn each meatball. Continue cooking for another 5 minutes, then add the cheese, gorgonzola in pieces, into the sauce, and thin slices of scamorza on each meatball, cover and continue cooking for a couple more minutes until the cheese melts.
Turn off the heat, add some chopped basil or parsley, and serve; they are really amazing.
If there are leftovers, they can be stored in the fridge for a couple of days, excellent reheated.
