Because it’s Friday and because this sandwich was too good not to share and because I want you to feel as inspired as I was when I made this.
I’d like to start this post by prefacing that my brother loves anything buffalo flavored.. The spicier the better. Well I was not surprised when he emailed me a couple weeks back with a Pinterest post he discovered and insisted I make it. Absolutely, was my immediate reaction and my second reaction was, this MUST be made into a sandwich with gorgonzola for football this weekend.
This just so happens to be my first “Inspired by” Pinterest post. Blue Cheese-Stuffed Buffalo Meatballs by Inspired by Charm whom was inspired by the Feta-Stuffed Buffalo Chicken Meatballs.Thank you Michael and thank you Kristen needless to say there’s a lot of inspiration going on here and shouldn’t you feel most inspired when you’re cooking?! That’s what I love about Pinterest; the food porn worthy photos and the endless inspiration created by wonderful food loving bloggers.
Welp, I guess it’s sandwich making time.
Gorgonzola Stuffed Buffalo Meatball Sandwiches
When making meatballs don't over mix the ingredients, over mixing makes for a tough dry meatball.
Ingredients
- 1 pound Ground Turkey
- 1 pound Ground Pork Sausage
- 1 cup Panko {I love using Italian Seasoned Panko}
- 2 cloves Garlic, grated or minced
- 1 packet Dry Ranch Seasoning
- 2 whole Eggs
- 2 tablespoons Mayonnaise
- 3 ounces Gorgonzola, cut into small cubes
- 1 1/2 cups Frank’s Red Buffalo Wing Sauce
- 4 tablespoons Butter
- 1 package Sweet Coleslaw Mix, for garnish
- Hoagie Rolls, split and toasted for assembly
Directions
- Step 1 Preheat your oven to 400 degrees F. In a medium size bowl combine ground turkey, ground pork sausage, panko, garlic, dry ranch mix, eggs, and mayonnaise.
- Step 2 Form about 2 tablespoons of mixture and stuff a cube of gorgonzola in the center. Roll to form the meatballs around the cheese.
- Step 3 Spray 2 sheet pans with nonstick cooking spray and place the meatballs evenly spaced on the pan. Bake for 20 minutes. Heat the buffalo sauce in a large skillet, melt the butter into the sauce while stirring to combine. Place the cooked meatballs in the sauce and toss to coat in the sauce. Prepare the coleslaw mix and toast the hoagie rolls. Assemble in the rolls with the meatballs, sauce, any extra crumbled gorgonzola on top and coleslaw.
When mixing do not, I repeat, do not over mix!!! It makes these meatballs tough…and nobody likes a tough meatballs.
Glorious, glorious cheese. You can also do this with cubed mozzarella, blue cheese or cheddar.
Roll those meatballs about palm size. This will take up 2 sheet pans, so plan accordingly.
Now for this next part you can decide to use a crock-pot or on the stove.
These are fun to make for the sandwiches or just as appetizers.
Either way you serve them they’ll be delicious.
For the rolls, pick your favorite, sourdough, french, dutch crunch. You can choose whether or not to toast this up or serve as is.
I love my hoagies toasted, but it’s completely about preference.
Assemble in the rolls with the meatballs, sauce, any extra crumbled gorgonzola on top and coleslaw.
You’ve got yourself a damn good sandwich there.
Savor and Enjoy!
