Boulettes au Roquefort

Well I actually wasn’t even going to publish this one, but then I was looking at search logs yesterday and noticed that my meatballs in blue cheese sauce gets searched a lot. I hope you’ve made it and enjoyed it.

Meatballs
Grassfed Meatballs

So here’s a bit of a modification. Same basic preparation, only I used Roquefort cheese. Harder to find, but quite a bit more pungent and strong than a typical blue. Also, it has a salty finish, so be careful about the quantity you use (taste as you go) and by all means don’t salt anything.

The other variation was some onion.

Onions
Onions

That’s about what they looked like — being fried in the tallow left from the grassfed ground beef — when I added in a cup or so of beef broth and began to reduce (fat & all). Then add some butter, the cheese, and crème fraîche (sour cream will do).

Roquefort Sauce
Roquefort Sauce

Then you’re going to add your meatballs back in (from the warm oven), cover, and simmer for a bit before serving.

Meatballs au Roquefort
Boulettes au Roquefort

Give it a try, although, I would recommend that you go with regular blue cheese fist time around. If you like that, you can try this, but don’t assume the same quantity of cheese will be required.


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2 Comments

  1. Grok on November 10, 2009 at 13:44

    If you lived a little closer, I’d invite myself over for dinner ;) Ha-ha

  2. gallier2 on November 11, 2009 at 02:26

    One advantage of Roquefort cheese is that it is made of sheep milk, so no risk of not being grassfed.

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