SAUCY BLUE CHEESE MEATBALLS
Note: Per Kat's Mom's suggestion, the sauce ingredients have been increased! ------------------------------ From The Atlanta Journal-Constitution (AJC.com) online edition 11-03-08 -- Tangy cheese and a creamy sauce add sophistication to a classic simple meal. Made famous by Cheryl Thompson, who got the recipe several years ago from her friend Lucretia Davis after Davis brought the dish to a book club meeting. -- The recipe will be included in an upcoming cookbook, "Kitchen Miracles, " put out by the Club MARK ministry and Chancel Choir of St. Mark United Methodist Church in Atlanta.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 20m
Yield 24 1-1/2, 6 serving(s)
Number Of Ingredients 11
Steps:
- MEATBALL DIRECTIONS:.
- In a mixing bowl, using your hands, combine beef, blue cheese, onion, salt and Worcestershire sauce.
- Roll into 24 balls about 1 1/2 inches in diameter.
- In a large skillet, melt the butter over medium-high heat. Working in two batches if necessary, brown the meatballs.
- Return all meatballs to the skillet, cover, reduce heat to low and cook 5 to 7 minutes, until meatballs are cooked through. Transfer meatballs to a paper towel to drain.
- SAUCE DIRECTIONS:.
- Pour salt, pepper, and flour into the drippings in the skillet; stir briefly until flour browns slightly; add half & half, stirring constantly, while increasing heat to medium-high and cook until sauce is slightly thickened, about 2-3 minutes.
- PLATING DIRECTIONS:.
- Place meatballs on a platter or in a slow cooker to stay warm, spoon sauce over the meatballs and garnish with the chopped parsley.
- Serve over noodles or rice, and round out the meal with steamed sugar snaps or green beans.
Nutrition Facts : Calories 471.9, Fat 31.1, SaturatedFat 18.2, Cholesterol 160.8, Sodium 622.8, Carbohydrate 6.8, Fiber 0.4, Sugar 0.9, Protein 40
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