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Blue Cheese Meatballs with Bechamal Sauce

Blue Cheese Meatballs with Bechamal Sauce

Stuffed meatballs are just delicious. These are great for paleo entertaining!

Enjoy…

Ingredients

For the Meatballs

  • 2 Pounds ground chuck
  • 1 Pound ground sirloin
  • 1/2 Cup garbanzo bean flour or almond meal
  • 2 large eggs
  • 1 Teaspoon kosher salt
  • 3/4 Teaspoons freshly ground black pepper
  • 1 Teaspoon Simply Organic dried basil
  • 1 Teaspoon Simply Organic dried oregano
  • 1 Teaspoon Simply Organic dried parsley
  • 1 Teaspoon Simply Organic red pepper flakes
  • 8 Ounces blue cheese, sliced
  • Arugula and sliced tomatos, for serving, optional

For the Bechamel Sauce

  • 3 Tablespoons butter
  • 1 1/2 Cup almond milk or 1 cup heavy cream
  • 1/4 to 1/2 Cup blue cheese
  • 3 Tablespoons tapioca flour

Servings6

Calories Per Serving650

Folate equivalent (total)75µg19%

Riboflavin (B2)0.6mg36.4%


Who Needs Spaghetti When You’ve Got Cheese-Covered Meatballs??

These meatballs are the only thing you need for dinner!

We’ve said it before and we’ll say it again, meatballs are just as good as a stand-alone dish as they are when paired with spaghetti and red sauce, but these ones happen to be covered in a creamy, cheesy bechamel sauce that’s impossibly delicious. We serve this dish with a crusty loaf of garlic bread and it gets completely demolished when we set it down on the table. Get yourself a side of greens and call it a day… These meatballs steal the show every time!

The method here is pretty similar to the meatballs you’re probably used to making. You form your mixture, make some balls, and pop them in the oven to bake. While they cook, you make your sauce (and in this case… that sauce is what it’s all about). Bechamel sauce is a basic white sauce that’s formed with a roux (a mixture of flour and butter) and it’s creamy and smooth and nearly irresistible… but even more so when it’s topped with a little bit of cheese. You coat the meatballs in the sauce, top them with cheese, and return them to the oven.

They emerge bubbly and browned and all kinds of amazing. The meatballs are hearty but not dense, and the herby flavor running through them is a bright contrast to the rich cheesiness that surrounds them. They’re hard to resist for sure, you guys. So go ahead and give in.


Recipe Summary

  • 4 cloves garlic
  • ½ onion, cut into chunks
  • 2 jalapeno peppers, halved and seeded
  • 1 pound ground turkey
  • 3 tablespoons blue cheese
  • ½ cup bread crumbs
  • 3 egg whites
  • 3 tablespoons olive oil
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon dried parsley
  • 1 tablespoon Italian seasoning
  • 1 tablespoon ground black pepper
  • 1 teaspoon chili powder

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside.

Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well.

Roll the mixture into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.


Preparation

    1. Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
    2. Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25󈞊 minutes.
    3. Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth set aside.
    4. Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
    5. Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
    1. Veggie balls can be formed, not cooked, 1 day ahead cover and chill.

    Blue Cheese Sauce Steak Sauce

    Steak and blue cheese are made for each other, and this blue cheese sauce recipe is an easy one to whip up and pair with steak. Serve it on the side or spoon over the meat. The sauce is so rich that a little bit goes a long way.

    Not sure which variety of blue cheese to use? Here's a quick primer. Since it has such a soft texture, blue cheese melts quickly and completely, especially when served over hot pasta. With this dish, you don't want it to completely melt since it will top the steak, but you want to cook it until it's thick and creamy and still has some structure.

    All blue cheeses have a bold, salty flavor. It's worth experimenting with a few different types to determine which one you prefer. Some of the most popular blue cheese varieties are Gorgonzola, Cashel blue, buttermilk blue, and Maytag blue.

    Gorgonzola, in particular, has a very creamy texture that suits it well for sauces, and it is not as pungent as some other blue cheeses. It can be found at most grocery stores. But any variety of blue cheese will do.


    RECIPE: Black Blue Meatballs

    Nothing screams “winter weeknight meal” quite like a bowl of spaghetti and meatballs. But, of course, we wanted to try a wine-derful twist on the classic dish.

    Cook this Black Blue Meatball recipe for 4 by Tori Sellon in just 30 minutes after a long day at work then, treat yourself to its perfect pairing with a bottle of French red wine. Find St. Émilion selections in this week’s new tasting, St. Émilion: Where Queen Is King!

    Now that you have your wines, we can get to the food:

    Ingredients:

    • 1 lb ground beef
    • 1/2 onion, finely diced
    • 1 clove garlic, minced
    • 1 tsp oregano
    • 1 tsp herbs de Provence
    • 1 tsp salt
    • 1/2 tsp sweet paprika
    • 2 tbsp milk
    • 1/4 breadcrumbs
    • 1 bunch fresh parsley, minced
    • 1/4 cup pine nuts

    Blue Cheese Sauce

    • 1.5 cup heavy cream
    • 6 oz blue cheese
    • 1 clove garlic, crushed
    • 1 tbs French mustard
    • 1 egg yolk
    • 1/2 tsp freshly ground black pepper

    Instructions:

    1. Preheat the oven to 375 degrees F.

    2. Combine all the meatball ingredients together. Form the meat into small evenly-sized balls. Place the meatballs into a baking dish or cast iron skillet. Bake for 15-20 minutes.

    3. In a medium sauce pan, add the cream, blue cheese, and garlic on low heat. (Do not let boil.) Stir frequently until cheese is melted and combined. Add mustard.

    4. In a small bowl, add egg yolk. Ladle some of the warm sauce in and whisk well so that they are smooth and combined. Slowly add egg mixture into the sauce pan, while continuing to whisk and increasing the heat slightly. Continue until sauce reaches consistency to coat the back of the spoon. Remove garlic.

    5. Plate the meatballs and drizzle the blue cheese sauce over top. Garnish with additional parsley and pine nuts on top. Finish with freshly ground black pepper.

    If this modern take on a classic meal doesn’t leave you feeling full & satisfied on any fall night, we don’t know what will — except maybe a glass of red. Find pairings for this dish in the latest St. Emilion Weekly Tasting set.


    Buffalo Chicken and Blue Cheese Stuffed Meatballs

    Let’s all just agree that the best part of going to holiday parties is the appetizers. I mean is there really anything better than getting perfectly portioned bites of delicious food? Today I’m sharing with you a spicy, cheesy, meaty appetizer that will thrill your guests, Buffalo Chicken and Blue Cheese Stuffed Meatballs.

    These delicious meatballs have so many good things going for them that I’m not sure where to start. Let’s start with the buffalo sauce. If you love wings then you are guaranteed to love these meatballs. They have just the right amount of heat and sauciness. I actually prefer these meatballs over wings for a couple reasons. First, they are so much healthier which means, at the end of the night when you realized you ate 5 of the meatballs you don’t have to feel guilty. The buffalo chicken meatballs are made with lean ground chicken or turkey, green onion, spices, an egg and panko to bind them together and keep the meatballs moist. The other reason I love these more than chicken wings is that they are a lot less messy to eat. Seriously, do you really want to have wing sauce covering your face and hands at your holiday party? I didn’t think so.

    Moving on to what really sets this buffalo chicken meatball apart from the rest, it’s stuffed with blue cheese! Blue cheese and buffalo sauce are made for each other. If you’ve never tried the two together it’s a must. Aside from dessert, nothing gets me more excited than a piece of cheese stuffed in a meatball. I love the way it melts in the meat and gives you that perfect gooey bite!

    To finish off these perfect Buffalo Chicken and Blue Cheese Stuffed Meatballs I made a blue cheese dipping sauce. Oh now you’re excited! Who doesn’t get excited when they see dip?! Dip to a meatball, or chip, or whatever, is the equivalent to frosting on a cupcake, one without the other isn’t complete. Not only is this dip creamy and delicious, but it also cuts the heat of the buffalo sauce.

    Hopefully by now I’ve convinced you that you need to make these Buffalo Chicken and Blue Cheese Stuffed Meatballs! I promise your guests will gobble up these moist, cheesy, bite sized meatballs and be begging you for more!


    Buffalo Meatballs with Blue Cheese Sauce (GF)

    • Author: Emily Koch
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins
    • Yield: 36 - 38 meatballs 1 x
    • Category: Appetizer
    • Cuisine: Gluten Free

    Description

    These meatballs are perfect for appetizers for any party, they can be kept warm in a crock pot. They just take 20 minutes to make including the buffalo sauce and blue cheese sauce.

    Ingredients

    • For the meatballs:
    • 1 pound ground turkey
    • 1 pound ground beef
    • ¼ cup white or yellow onion, grated
    • ¼ cup white quinoa, cooked and cooled
    • ½ teaspoon garlic powder
    • 1 egg
    • ½ teaspoon fine sea salt
    • Pinch of pepper
    • For the blue cheese sauce:
    • ¼ to ½ cup fresh blue cheese
    • 1 cup plain full fat Greek yogurt (can use no-fat, but it won’t have as thick of a consistency)
    • Juice of ½ a lemon
    • 1 teaspoon white wine vinegar
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • 1 – 2 teaspoons Worcestershire sauce
    • For the buffalo sauce:
    • 1/3 cup hot sauce
    • 1 to 2 teaspoons white wine vinegar
    • 1 teaspoon Worcestershire sauce
    • 1 ½ teaspoons Dijon mustard
    • ½ teaspoon cumin
    • 1 teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ½ teaspoon cornstarch or arrow root powder mixed with 2 tablespoons hot sauce
    • ½ stick butter
    • ¼ to ½ teaspoon cayenne pepper (optional depending on preference of spiciness)

    Instructions

    1. Preheat oven to 400 degrees. Prepare 2 large baking sheets lined with foil and with a drying rack.
    2. Place all of the ingredients for the meatballs into a medium-sized bowl. Use your hands to gently mix the ingredients together. Try not to handle the meatballs too much the warmth of your hands melts the fat which affects the texture of the meatball.
    3. Gently roll the meat mixture into balls that are roughly 2 tablespoons in size. I use a small ice cream scoop/cookie dough scoop to help me keep the balls all the same size. Place the balls onto the drying rack part of the baking sheet. Bake for 20 minutes, or until browned and cooked all the way through, with no pink. Remove the meatballs and allow them to rest for 3 to 5 minutes before handling.
    4. Meanwhile prepare the blue cheese sauce. Using a fork mash the fresh blue cheese against the side of a small mixing bowl until the cheese is mostly in small crumbles with a few larger chunks. Add the remainder of the ingredients and stir to combine. Set aside in the refrigerator.
    5. To prepare the buffalo sauce heat a small sauce pan over low heat. Add the hot sauce, butter, white wine vinegar, Worcestershire sauce, and Dijon mustard, and corn starch and hot sauce mixture. Allow the liquid to come to a simmer and whisk in the butter as it melts. Once the butter has melted whisk in the cumin, garlic powder, sea salt, and cayenne pepper to taste. Remove from the heat.
    6. Toss the cooked meatballs into the buffalo sauce. Serve immediately with the blue cheese sauce on the side for dipping.
    7. Store leftovers in an airtight container for up to a week. Gently reheat the meatballs and buffalo sauce, stirring occasionally. The butter will separate from the hot sauce.

    Notes

    If you are planning this dish to bring to a party you can keep it heated in a crockpot on low for up to 3 to 4 hours. The sauce does seem to separate a little but it still tastes great. The buffalo sauce soaks into the meat creating extra flavor for the meatballs.

    These meatballs would freeze beautifully if you want to make them ahead of time and simply reheat them in the oven for a few minutes and whip up the buffalo sauce and the blue cheese sauce.


    Creamy Penne with Blue Cheese Sauce


    I was on the hunt for a recipe. I was having a good friend over for lunch and it had to be a recipe that didn’t take long to whip up. Bev Weidner’s (Tasty Kitchen member Bev Cooks) recipe for Creamy Penne with Blue Cheese, Arugula and Toasted Walnuts just about stopped me in my tracks. Actually that’s exactly what it did. While perusing through the many wonderful Tasty Kitchen recipes looking for a dish that had pizzazz and that I could make super fast, my eyes instantly locked on Bev’s recipe. With ingredients like penne, blue cheese and toasted walnuts in the title, how could I go wrong?

    I was happy to see I had pretty much all the ingredients already in my pantry and fridge. After a quick trip to the grocery store for fresh arugula, I was off to submerge myself in some blue cheese laden pasta!

    If you’re a huge blue cheese fan (like me), you’ll just love Bev’s recipe!


    I had no idea you could make a pasta sauce out of blue cheese but after making Bev’s recipe, I’m now a believer and an obsessed fan. I about fell over with how easy this was to whip up. There is minimal prep work so that meant I had it on our plates with a glorious forkful in our mouths in 20 minutes flat.


    In a small dry pan over medium heat, slowly toast the walnuts until fragrant.


    Remove, coarsely chop and set aside.


    Into a large pot of boiling water, add about a half pound of penne. Cook as the directed on the package. While the pasta cooks, go ahead and get going on the sauce.


    Melt the butter into a small sauce pan. Add in the milk, blue cheese and season with salt and black pepper. Whisk until all the ingredients come together and start to bubble.


    Drain the pasta. Before draining you could reserve a little of the pasta water, just in case you need to thin the sauce out a tad in the end.


    Add the pasta into the pot that has the blue cheese sauce, and add in the arugula.


    The arugula will begin to wilt as you gently toss it around to coat every inch of the penne pasta. Here is where you could add a little of the reserved pasta water to thin it out a tad. I didn’t find that I needed to. It was absolutely perfect!


    Remove to a large platter and sprinkle with the toasted walnuts.


    The sauce wasn’t too heavy, and I especially enjoyed the flavors of the peppery arugula mixed with the creamy pungent blue cheese. I served our plates with a large spoonful of pasta, and then added just an extra little sprinkle of salt and a healthy pinch of black pepper.


    You could also serve this pasta with a large slice of buttery toasted baguette, a side salad and you’ll have yourself an easy and elegant meal! Oh, and if—and I mean if—there are any leftovers, they’ll reheat nicely the next day.

    A big thank you to Bev for posting this pasta recipe. Believe me when I tell you it was inhaled and enjoyed thoroughly! Be sure to stop by her blog Bev Cooks for beautiful food, laughs and pure shenanigans. You can also visit her Tasty Kitchen recipe box for more mouthwatering recipes.

    Note: The only change I made was that I used whole milk instead of reduced fat. The sauce is a little thin, but can easily be thickened with corn starch if desired.


    Buffalo Meatballs with Blue Cheese Sauce (GF)

    • Author: Emily Koch
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins
    • Yield: 36 - 38 meatballs 1 x
    • Category: Appetizer
    • Cuisine: Gluten Free

    Description

    These meatballs are perfect for appetizers for any party, they can be kept warm in a crock pot. They just take 20 minutes to make including the buffalo sauce and blue cheese sauce.

    Ingredients

    • For the meatballs:
    • 1 pound ground turkey
    • 1 pound ground beef
    • ¼ cup white or yellow onion, grated
    • ¼ cup white quinoa, cooked and cooled
    • ½ teaspoon garlic powder
    • 1 egg
    • ½ teaspoon fine sea salt
    • Pinch of pepper
    • For the blue cheese sauce:
    • ¼ to ½ cup fresh blue cheese
    • 1 cup plain full fat Greek yogurt (can use no-fat, but it won’t have as thick of a consistency)
    • Juice of ½ a lemon
    • 1 teaspoon white wine vinegar
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • 1 – 2 teaspoons Worcestershire sauce
    • For the buffalo sauce:
    • 1/3 cup hot sauce
    • 1 to 2 teaspoons white wine vinegar
    • 1 teaspoon Worcestershire sauce
    • 1 ½ teaspoons Dijon mustard
    • ½ teaspoon cumin
    • 1 teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ½ teaspoon cornstarch or arrow root powder mixed with 2 tablespoons hot sauce
    • ½ stick butter
    • ¼ to ½ teaspoon cayenne pepper (optional depending on preference of spiciness)

    Instructions

    1. Preheat oven to 400 degrees. Prepare 2 large baking sheets lined with foil and with a drying rack.
    2. Place all of the ingredients for the meatballs into a medium-sized bowl. Use your hands to gently mix the ingredients together. Try not to handle the meatballs too much the warmth of your hands melts the fat which affects the texture of the meatball.
    3. Gently roll the meat mixture into balls that are roughly 2 tablespoons in size. I use a small ice cream scoop/cookie dough scoop to help me keep the balls all the same size. Place the balls onto the drying rack part of the baking sheet. Bake for 20 minutes, or until browned and cooked all the way through, with no pink. Remove the meatballs and allow them to rest for 3 to 5 minutes before handling.
    4. Meanwhile prepare the blue cheese sauce. Using a fork mash the fresh blue cheese against the side of a small mixing bowl until the cheese is mostly in small crumbles with a few larger chunks. Add the remainder of the ingredients and stir to combine. Set aside in the refrigerator.
    5. To prepare the buffalo sauce heat a small sauce pan over low heat. Add the hot sauce, butter, white wine vinegar, Worcestershire sauce, and Dijon mustard, and corn starch and hot sauce mixture. Allow the liquid to come to a simmer and whisk in the butter as it melts. Once the butter has melted whisk in the cumin, garlic powder, sea salt, and cayenne pepper to taste. Remove from the heat.
    6. Toss the cooked meatballs into the buffalo sauce. Serve immediately with the blue cheese sauce on the side for dipping.
    7. Store leftovers in an airtight container for up to a week. Gently reheat the meatballs and buffalo sauce, stirring occasionally. The butter will separate from the hot sauce.

    Notes

    If you are planning this dish to bring to a party you can keep it heated in a crockpot on low for up to 3 to 4 hours. The sauce does seem to separate a little but it still tastes great. The buffalo sauce soaks into the meat creating extra flavor for the meatballs.

    These meatballs would freeze beautifully if you want to make them ahead of time and simply reheat them in the oven for a few minutes and whip up the buffalo sauce and the blue cheese sauce.


    Watch the video: Τορτελίνια mac n cheese με 4 τυριά Επ. 34. Άκης Πετρετζίκης (October 2021).