The Meatball Project: Glazed Blue Cheese Meatballs
I’ll just make a long story short here and save you from the long explanation and internal debate I had about posting these meatballs.
Let’s just say we had guests over so I couldn’t take the time to fiddle with the “styling” and I was recovering from major dental surgery. Painkillers! Woo! I had just seen the three day Creative Live Food photography course with Penny De Los Santos (which was freaking amazing) and this was the first photo I took after that awesomeness, viagra usa viagra which, cialis usa is less than awesome. I am a perfectionist and I hate crap like that. The crazy part of me was all “I’ll make them again and take a better picture.” The sane part of me was all like, “Pepto Bismal? Remember?” I was still sort of on a restricted diet from the surgery and my belly was not at all prepared for the creamy-cheezy-meaty-glory that awaited. So screw it. Some times done is better than perfect.
This is, after all, about the meatball.
This recipe is from my friend Kimberly at work and it is a keeper for sure. If you can find smoked blue cheese I HIGHLY recommend using it in this, but regular old blue cheese would be just as amazing.
Glazed Blue Cheese Meatballs
- 1 lb lean ground beef
- 1/2 cup smoked blue cheese, crumbled
- 1 T sliced green onion
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/4 cup butter
- 1/2 cup whipping cream
- Chopped parsley for garnish
- * 2 T flour and some stock
- Combine beef, cheese, green onion, Worcestershire, and salt. Shape into meatballs.
- Melt butter in a skillet and cook meatballs until brown on all sides. Cover, and cook on low for 5 minutes.
- Remove meatballs with a slotted spoon and put in a serving dish. Add cream to drippings and cook over medium heat, stirring, for about 2 minutes until satiny.
- Spoon glaze over meatballs and garnish with parsley.
* Okay, so…I went a little rouge on this recipe because I didn’t pay enough attention to the “lean” in the lean ground beef. As a result, I ended up with quite a little puddle of fat after I had browned the meatballs, and there was no way I was just going to dump some cream on top of that. So I basically made a roux by adding a few tablespoons of flour, and cooked that for about a minute or so. I then added a little bit of chicken stock, because that’s what I had, and then I added the cream
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. I kept adding the stock if the sauce got too thick. So instead of a “glaze” I ended up with a white sauce that had a wonderful smoked blue cheese flavor. Sometimes you’ve got to adapt and fly by the seat of your pants with this whole cooking thing.