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Chef Maxwell's Meatballs with Spinach
and Gorgonzola Sauce

Meatballs:

1 lb. ground beef
1 lb. ground pork
2 ounce stale bread, crusts removed
1 clove garlic, minced
3 tablespoons minced onions
2 tablespoons chopped parsley
½ teaspoon salt Freshly grated nutmeg
1 egg, beaten Flour
3 T olive oil

 Sauce:

½ cup AP flour
¼ cup vegetable oil
1 tsp minced garlic
1 T chopped shallots
3 cups milk
3 ounces Gorgonzola Cheese
6 ounces chopped, blanched or frozen spinach
Salt and pepper to taste

Directions:

Combine meats in a bowl. Add to the meat the garlic, onion, parsley, salt, nutmeg and egg. Knead well to make a smooth mixture. Form into small balls. Roll them in flour and fry very slowly in medium to hot oil until browned on all sides. Remove and drain. The oil can be strained and used for sauce. For the sauce: heat the oil in a skillet or sauce pan. Sauté the garlic and shallots. Add the flour and whisk to make a smooth roux. Add the white wine and whisk. Add the milk and whisk. When adding the liquid ingredients, be careful to whisk the mixture well. It is at this stage that lumps may form. Crumble in the gorgonzola. Gorgonzola is an Italian style blue cheese and this recipe works with any blue cheese. Add the chopped, blanched spinach and mix well. Do not use a whisk since the spinach will get caught up in the whisk. Use a spoon or a rubber spatula for this. Serve the meatballs, coated with the sauce.