Meatballs
- 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
Sauce
- 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.
