I love meatballs and these ones are no exceptions ! Generously sized pork meatballs with a hint of lemon zest and a deliciously creamy blue cheese sauce for some dipping.

Lemon and blue cheese got me skeptical when I first thought about this recipe but it turns out it's delicious. The lemon zest is subtle and the blue cheese strong, so it balances out well.

Here I used Roquefort but you can make this sauce with other cheeses if blue cheese isn't your thing. It works great with reblochon or a log of goat cheese.

It's a good way to use leftover sausage meat for example. And if you're looking for another nice recipe to make with sausage meat, I love these stuffed pork meatballs :

Cheese stuffed meatballs with garlic cream sauce

Meatballs stuffed with delicious mozzarella cheese are the perfect addition to a big bowl of pasta or even rolled up in a naan or flatbread for a fancy sandwich.

Travel & FoodMaëva Cherrier

Pork meatballs with blue cheese sauce (serves 3) :

• 500 g sausage meat
• 1 garlic clove
• 1/2 tsp lemon zest
• 1 tbsp fresh chopped parsley
• Salt and pepper
• Vegetable oil

For the blue cheese sauce :

• 15 cl full fat cream
• 90 g blue cheese (I used Roquefort)
• 1 pinch of pepper

Chop the garlic very thinly.

In a bowl, add garlic, sausage meat, parsley and lemon zest.

Season with salt and pepper. Mix well.

Shape 12 meatballs of equal size.

Fry them in a little bit of olive oil, on all sides, for about 10-12 minutes. They must be well cooked inside.

Meanwhile, pour the cream in a small saucepan.

Crumble the blue cheese inside the sauce pan and put it on low heat. Whisk it until you get a creamy and smooth sauce.

Serve the meatballs with roquefort sauce on top, add roasted potatoes if you so wish.

Enjoy !