Blue Cheese Stuffed Turkey Meatballs with Raspberry Balsamic Glaze
Serves: Makes 18-22 meatballs depending on size
  • Sausage Bites
  • 3 oz creamy gorgonzola cheese
  • 1 lb turkey Italian sausage (schmicas) with fennel seed
  • ½ cup Italian style bread crumbs
  • ½ onion grated
  • 1 egg white
  • Salt to taste
  • Dipping Sauce:
  • ½ cup raspberry preserves
  • ⅛ cup balsamic vinegar
  • 3 teaspoons Dijon mustard
  • Pinch of red pepper
  • Pinch of Salt
  1. For the meatballs: Roll the blue cheese in small balls about the diameter of a dime. Freeze for 30 minutes. Preheat oven to 375 degrees. Mix the remaining ingredients together, until just combined. Roll sausage mixture into small balls. Place the blue cheese in the middle, enclosing with meat. Bake on a silt pad until golden brown and cooked through, about 25 min, turning halfway through to ensure even browning.
  2. For the Dipping Sauce:
  3. Combine all ingredients together in small sauce pan over medium high heat. Bring to a boil and then reduce heat and simmer about five minutes. Coat meatballs in sauce. Serve.
Recipe by Cooking for Keeps at