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Ver’s Gorgonzola Stuffed Meatballs
Gorgonzola-Stuffed Meatballs in a Red Wine Balsamic Mushroom Reduction
If you’re looking for a recipe that turns comfort food into a culinary experience, this one’s for you. These rich, savory gorgonzola-stuffed meatballs take everything you love about a traditional meatball and elevate it with bold flavors—creamy gorgonzola tucked inside and a luscious mushroom sauce simmered in red wine and balsamic vinegar. This is dinner-party food disguised as rustic home cooking.
Ingredient List
Gorgonzola Stuffed Meatballs:
1 lb Ground Beef
1/2 Cup Shallot - Minced
1 Tbsp Garlic - Minced
1 Tbsp Clarified Butter
2 Eggs
1/2 Cup Bread Crumbs
1/4 Cup Milk
1/2 tsp Worcestershire Sauce
1 tsp Salt
1/2 tsp Pepper
4 oz. Gorgonzola Cheese
Red Wine Balsamic Vinegar Mushroom Sauce:
8 oz. Mushrooms - sliced
1 Tbsp Clarified Butter
2 Tbsp Butter
1 Cup Dry Red Wine
1 Cup Balsamic Vinegar
Makes 2-4 servings
30 min Prep
The Magic Starts In The Middle
These aren’t your average stuffed meatballs. We start by sautéing shallots and garlic in clarified butter, infusing the base with sweet, aromatic depth. The meat mixture combines ground beef, breadcrumbs soaked in milk, eggs, Worcestershire, and those buttery aromatics. Once you’ve shaped your meatballs, press a pocket into each one and tuck in a nugget of gorgonzola or blue cheese. As they bake, the cheese melts into a creamy core, adding an irresistible tang and richness to every bite.
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A Red Wine Balsamic Mushroom Sauce Worth Savoring
While the meatballs bake to browned perfection in a hot oven, the real magic happens on the stovetop. A full cup each of dry red wine and balsamic vinegar simmers down to a glossy, flavorful reduction. Meanwhile, mushrooms are sautéed in clarified butter until they’re tender and caramelized. Finish the sauce with a swirl of butter, stir in the mushrooms, and prepare for a sauce that’s earthy, slightly sweet, and beautifully balanced.
A Showstopping Finish
Once the meatballs are done, plate them generously and spoon over that rich mushroom-wine sauce. The result? A dish that’s savory, creamy, tangy, and deeply satisfying. Serve it with a pile of buttery mashed potatoes, polenta, or a swirl of pasta, and you have a hearty, elegant meal that’s anything but ordinary.
This gorgonzola-stuffed meatball dinner recipe is a go-to for cozy fall evenings, special occasions, or anytime you want to impress without too much fuss. Each bite delivers bold flavor and warm, cheesy comfort.
Many of my recipes use clarified butter. To make your own, simmer unsalted butter on very, very low heat until the liquids and the fats separate. There will be a clear liquid on top. Pour this through a mesh strainer with a cheesecloth and let cool before using.
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