Spicy Gorgonzola Meatballs with Prunes

Preparation

minutes

Servings

06-Apr

persons

Nutrition

166

calories

Ingredients

1 onion (100 g)
1 clove of garlic
100-125 g SUNSWEET prunes
30 g bread crumbs
75-100 g Gorgonzola
500 g minced pork and beef, mixed
1 large egg
½ level teaspoon black pepper
1 heaped teaspoon salt
1 level teaspoon red hot paprika powder
1 heaped teaspoon dried thyme
2 teaspoons cooking oil

Optional:
Grated lemon rind

Instructions

Peel the onions and garlic. Finely dice the onions. Finely dice the prunes. Mix the bread crumbs with 50 ml cold water and leave to soak for 5 minutes. Cut the Gorgonzola into 12 cubes.
Put the minced meat, onions, prunes, bread crumbs, egg and spices into a bowl. Add the pressed garlic. Knead everything well with clean hands. Divide the mixture into 12 portions (each approx. 70 g). Wash your hands and dampen them with a little water before shaping the mixture into balls, while placing a Gorgonzola cube in the middle of each.
Heat the oil in a large non-stick frying pan. Slowly fry the meatballs on both sides over a moderately high heat for approx. 5-7 minutes until golden brown. Serve the meatballs hot or cold.

Serving suggestion: as a main course, the meatballs go well with prune and red wine sauce, mashed potato and red cabbage (or radicchio) or as a snack simply with mustard.

Meatloaf variation: after kneading the minced meat mixture, shape into an approximately 20-25 cm long and 3 cm thick rectangle. Spread the Gorgonzola cubes evenly over the rectangle leaving 2 cm free around the edges and lightly press into the mixture. Fold the minced meat mixture over lengthwise and shape into a meatloaf, so that the Gorgonzola does not appear on the surface. Dampen your hands with a little water before using them to smooth the surface of the meatloaf. Place the meatloaf in a casserole dish, pour 50 ml of water over it and bake in an oven preheated to 210-220°C (convection oven 190-200°C) for approx. 35-45 minutes. Leave the meatloaf to stand for 10 minutes before cutting.

Tip: “Prune and red wine sauce“: fry 100 g diced onions in butter in a pan. Add 250 ml red wine, and bring to the boil for 1 minute without a lid. Add 60 g prunes and 1 bay leaf, leave to simmer over a low heat for 30 minutes. Remove the bay leaf. Add the juices from the meatballs or meatloaf, and purée until smooth. If necessary, add some extra water or stock. If desired, add Gorgonzola. Season well with spices (in the same way as for the meatloaf).