Sage and Gruyere Stuffed Meatballs with Tomato Cream Sauce

Serves: 6

Ingredients

Meatballs

 
• 1 lb ground beef (80/20)
• 1 lb ground pork (or all beef if preferred)
• 1 cup Italian seasoned breadcrumbs
• 1 lg egg
• 2 cloves garlic, minced
• ½ cup finely grated Parmesan
• 1½ tsp kosher salt
• 2 tbsp fresh sage, finely chopped (or 1 tbsp dried)
• 4 oz Gruyere cheese, cut into ½-inch cubes (about 20 pieces)

Tomato Cream Sauce

 
• 2 tbsp olive oil
• 1 sm onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• ½ tsp red pepper flakes (optional)
• 1 tsp dried oregano (or Italian seasoning)
• 1 tsp sugar
• ½ tsp kosher salt, to taste
• ½ cup heavy cream
• ½ cup grated Parmesan

Directions

 
1. Preheat the oven to 400ºF.
2. Place the breadcrumbs in a medium to large mixing bowl. Add the beef, pork, egg, garlic, sage, Parmesan, salt, and pepper. Mix gently until combined.
3. Scoop about 2 tbsp of the mixture, flatten slightly, place a cube of Gruyere in the center, and wrap the meat around to seal. Roll into a ball. Repeat until all meatballs are formed.
4. Heat a skillet with olive oil over medium-high heat. Brown the meatballs on all sides in batches. Transfer to a baking sheet and finish in the oven for 10–12 minutes, until cooked through.
5. To make the sauce, heat the olive oil in a saucepan over medium heat. Sauté the onion until soft, about 5–6 minutes.
6. Add the garlic and cook for 1 minute.
7. Stir in the crushed tomatoes, red pepper flakes, oregano, sugar, and salt. Simmer for 15–20 minutes.
8. Stir in the heavy cream and Parmesan. Taste and adjust seasoning as needed.
9. Add the cooked meatballs to the sauce and simmer gently for 5 minutes to meld the flavors.
10. Plate in a shallow pasta bowl with plenty of sauce. Top with grated or shredded Parmesan and serve with slices of crusty Italian bread or baguette.