I don’t know if you know this, but meatballs are the rage right now! These meatballs can be served as an appetizer or for a dinner party, over fluffy white rice or buttered cooked egg noodles.
Blue Cheese Meatballs
2 lbs extra-lean ground beef
1 cup crumbled blue cheese (about 4 ounces)
2 Tbs chopped green onion
½ tsp seasoned salt
2 Tbs Worcestershire sauce
¼ cup (½ stick) butter or margarine
1 cup heavy whipping cream
½ cup chopped fresh parsley
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. Pour whipping cream into the drippings in the skillet, increase heat to medium-high and cook until sauce slightly thickens, about 2 minutes. Place meatballs on a platter or in a slow cooker, spoon sauce over the meatballs and garnish with the chopped parsley.