What’s For Dinner?
Blue Cheese Meatballs
(First star is lowest, fourth star is highest)
What Can I Bring?
Perfect for: Dinner parties, potlucks.
Make and take: Transfer to a plastic container and reheat in the microwave upon arrival, or transport in a slow cooker.
Made famous by: Cheryl Thompson, who got the recipe several years ago from her friend Lucretia Davis after Davis brought the dish to a book club meeting. "I think of Lucretia every time I make it for parties and gatherings, " Thompson said. "These meatballs are rich and luxurious enough to serve for a dinner party, over fluffy white rice or buttered cooked egg noodles."
The recipe was included in a cookbook, "Kitchen Miracles, " put out by the Club MARK ministry and Chancel Choir of St. Mark United Methodist Church in Atlanta.
Hands on time: 25 minutes Total time: 25 minutes Serves: 24
2 pounds extra-lean ground beef
1 cup crumbled blue cheese (about 4 ounces)
2 tablespoons chopped green onion
1/2 teaspoon seasoned salt
2 tablespoons Worcestershire sauce
1/4 cup ( 1/2 stick) butter or margarine
1 cup heavy whipping cream
1/2 cup chopped fresh parsley
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.