First and foremost do you like meatballs? This recipe is clearly a different take on the traditional meatball recipe. The saltiness and texture from the gorgonzola mixed into the meatball is unlike anything that I had eaten before. Secondly the sauce is infused with apples, wine and finally walnuts which creates this harmony of flavours and are perfectly balanced. Oh so good!
I was able to take a cooking class last year at the Ateliers & Saveurs while vacationing in Quebec City. I took an amazing girls getaway trip to Quebec City last year and one of our highlighted activities was this super fun hands-on cooking class. If a tour starting in Quebec city and heading north is on your bucket list check out my complete itinerary of Quebec city to Tadoussac with accommodations, adventures and great restaurant recommendations. A taste of Europe on this side of the pond!
Ateliers & Saveurs offer hands-on cooking classes and a really fun night out for foodies. They offer a variety of classes such as, themed cooking nights, make your own cocktail classes, and wine tasting classes. If you are a foodie and travelling to Quebec I absolutely recommend this place. It is a really fun way to spend an evening.
We made these most delicious and savoury Veal Polpette with gorgonzola, creamy sauce with apples and walnuts. Our chef taught us some great techniques for making meatballs quickly that I will show you here. I love learning new cooking skills and moreover I love using this new technique in my kitchen. For I tweaked the recipe a little bit by using a blend of ground beef and pork instead of veal, and I also added a dash of cinnamon, maple syrup and nutmeg to the sauce for more warming fall flavours.
For the Meatball Making Hack try mixing everything together and then turn the meatball mix out onto a large piece of parchment paper. Press the meat down to form a 1 inch rectangle. Pat it down to create an even rectangular layer. It is without a doubt a quicker way to make meatballs keeping them all the same size.
Using a pizza cutter or knife cut the meatballs into a grid. Each meatball should be approximately 1 1/2 inch square. Roll each meatball. If you have extra this is a great time to add them to a zip loc bag.
I will make a rosemary garlic mashed potato or buttered noodles for the side dish option. I will also accompany the meal with a refreshing salad.
Easy and delicious, this recipe offers it all!
Savoury Meatballs Gorgonzola Apple Walnut Sauce
- 1 lb. Lean Ground Beef
- 1/2 lb. Ground Pork
- 1/2 cup Gorgonzola cheese, crumbled
- 1 Shallot, finely chopped
- 1 Egg
- 1 tsp. Granulated Garlic
- 1 tsp. Nutmeg
- 1 tbsp. Italian seasoning
- Salt & Pepper
- 3/4 cup Cream, 35% fat
- 1 Golden delicious apple, diced small
- 1/2 cup Walnuts
- 1 1/2 tbsp. Maple Syrup
- 1/2 cup White wine
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- Salt & Pepper
- For the Meatballs: In a bowl, mix all of the ingredients including the meat, gorgonzola cheese, shallot, egg, garlic powder, Italian seasoning and nutmeg. Season with salt a pepper.Turn the meatball mix out onto a large piece of parchment paper. Press down and form a 1 inch rectangle. Pat it down to create an even rectangular layer.Using a pizza cutter or knife cut the meatballs into a grid. Each meatball should be approximately 1 1/2 inch square. Roll each meatball. If you have extra this is a great time to add them to a zip loc bag.In a large skillet, brown the meatballs in a little olive oil. Transfer to a large baking sheet. Cook them in the oven for 12-15 minutes or until the meatballs are cooked through. For the Sauce: Toast the walnuts for 3-4 minutes in the oven. In a pan, caramelize the apples with a spoonful of butter and maple syrup approximately 3-4 minutes. Deglaze with the wine, let the wine evaporate and then add in the cream, cinnamon, nutmeg and salt & pepper. All the sauce to thicken. Add the meatballs, and simmer in the sauce until ready to serve.
Would love to hear your feedback! Drop me a line and let me know if you liked the recipe! Happy Cooking!