Blue cheese is a natural pairing with hearty beef. The meatballs are dipped in a light blue cheese sauce to add moisture and reinforce the sharp cheesy flavor.
3 slices white bread
1/3 cup whole milk
2 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1 large egg
2 tablespoons chopped fresh parsley
3/4 cup crumbled blue cheese
1 tablespoon fresh thyme or 1 teaspoon dried
11/4 pounds ground chuck
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Blue Cheese Sauce or purchased blue cheese dressing
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Tear bread into small pieces, and place bread in a bowl with milk; stir well.
2. Heat butter in a small skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, whisk egg in a mixing bowl, and add bread mixture, parsley, cheese, and thyme, and mix well.
3. Add onion mixture and beef to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Blue Cheese Sauce for dipping.
Note: The beef mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.