Gorgonzola-Stuffed Meatballs In Arrabbiata Tomato Sauce Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
8 Servings
Ingredients
  • 2 tablespoon olive oil, divided
  • 2 cups spinach
  • 1 pound ground beef
  • 1 egg
  • ¼ cup breadcrumbs
  • 2 teaspoons dried parsley
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried basil
  • ½ teaspoon salt, divided, or to taste
  • ½ teaspoon pepper, divided
  • ¼ cup crumbled gorgonzola
  • 5 cloves garlic, minced
  • 1 cup finely chopped yellow onion
  • 1 tablespoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole peeled tomatoes
Directions
  1. Heat 1 tablespoon of oil in a small skillet over medium heat.
  2. Add the spinach and cook till it's just wilted, about 2 minutes. Remove from the heat.
  3. Preheat the oven to 400 F.
  4. Arrange a baking sheet with parchment paper.
  5. In a large bowl, combine the ground beef, egg, breadcrumbs, parsley, thyme, rosemary, basil, and ¼ teaspoon each salt and pepper.
  6. Divide the meat into 8 portions and form them into discs.
  7. Divide the gorgonzola and cooked spinach between discs.
  8. Form a ball around the cheese and spinach and pinch it closed, then roll smooth.
  9. Add the meatballs to the baking sheet and bake them for 10 minutes, or until just barely browned.
  10. In the meantime, heat the remaining tablespoon oil in a deep skillet over medium heat.
  11. Add the garlic, onion, and red pepper flakes and saute until softened, about 2 minutes.
  12. Add the tomato paste and stir to combine. Cook until tomato paste begins to stick to the bottom of the pan, about 2 minutes.
  13. Add the tomatoes, crushing them with your hands as you add them to the pot. Bring to a simmer and season with remaining ¼ teaspoon salt and pepper.
  14. Add the meatballs, cover, and simmer until the meatballs are cooked through, about 20 minutes.
  15. Serve immediately, garnished with fresh basil, if desired.