Pork meatballs with blue cheese sauce
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 :
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.