Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

The title tells it all....if I say YUMMO! can you guess this is a Rachel Ray recipe?  I didn't choose this for any particular reason.  We don't eat a lot of red meat and it has been awhile.  I also have the last of the tomatoes from last year's harvest to use.  I think the name of the recipe and the technique simply intrigued me!

Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy
printable recipe

1-1/2 lbs. ground beef
1 lb. ground sweet sausage
Salt and Pepper
2 garlic cloves, minced or grated
1 large egg, plus 1 yolk
2 handfuls grated Parmesan cheese
2 handfuls plain bread crumbs
3 T. finely chopped fresh sage leaves
3 T. olive oil
4 oz. Gorgonzola cheese
1 T. butter
2 bay leaves
1 onion, chopped
1 c. chicken stock
1-15 oz. can crushed tomatoes
1/2 c. cream

Preheat oven to 400 degrees.

Place meat in a mixing bowl and season with salt and pepper.  Add garlic, eggs, Parmesan, bread crumbs, and sage.

Mix and shape into 8 large meatballs.  Arrange in a 9 X 11 baking dish.
Drizzle with 2 T. olive oil.

With the handle of a wooden spoon, poke a hole half with through in the middle of each meatball.

Stuff the cavity with Gorgonzola.

Bake until golden, 20-25 minutes.

Heat 1 T. oil and the butter in a saucepan.  Add the onion and sage.  Cook 1-2 minutes.

Add chicken stock and tomatoes and heat through.

Add the cream, reduce heat and simmer for 10 minutes until slightly thickened.

Ladle sauce into a shallow bowl and top with the stuffed meatball.