Blue Cheese Meatballs
Posted on: January 23, 2018

Blue Cheese Meatballs
Serves 4 to 6

1 pound ground beef
2 large eggs
3 tablespoons Italian seasoned bread crumbs
2 tablespoons garlic seasoning blend
2 tablespoons dried oregano
2 tablespoons dried sweet basil
2 teaspoons Italian seasoning
1 (3.5-ounce) container
blue cheese crumbles
2 tablespoons olive oil
3 tablespoons chopped garlic
Salt and black pepper


Place the beef, eggs, bread crumbs, garlic blend,
oregano, basil, and Italian seasoning in a large bowl
and mix well with your hands or a wooden spoon.
Grab a nice handful of meat, roll it in a ball, and slam it
into your hands until the meat becomes compacted
and flat and makes a patty, almost like a burger. Use
your fingers to make a cup in the middle for the blue
cheese crumbles. Sprinkle a few chunks of blue cheese
in this space, fold the meat over, and press the edges
together. Gently squeeze the meat together and roll it into a ball in your hands so it becomes compacted and ready to sear.
Heat the olive oil and garlic in a medium or large pan over medium
heat. Place your meatballs into the pan and cook, turning every so
often, until the outsides are seared, about 7 minutes. Salt and pepper
to your liking. Put the seared meatballs into your Dutch oven
insert, put the insert into the Dutch oven, cover it, and put 12 coals
around the top edge and 6 coals around the outside of the bottom
(not underneath). Cook for 30 to 40 minutes, or until the blue
cheese has melted in the meat.
Put the meatballs over some pasta with some Pink Sauce (page
175) and you will be the toast of the town!


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