First of all, soak the bread in a little water, leave it for 5-10 minutes, then squeeze it gently.
Put in a bowl minced meat, sausage removed from the casing and crumbled, egg, parmesan, breadcrumbs, sponged and squeezed bread, herbs and salt, and mix.
Cut the gorgonzola into cubes.
Create your meatballs, trying to make them uniform in size (about the size of a walnut), adding a cube of gorgonzola in the center (there should be some left over) and closing the dough tightly over the cheese.
Heat the oil in a non-stick pan and cook the meatballs with a lid for about 20 minutes, turning occasionally to brown evenly.
Meanwhile, dissolve the remaining gorgonzola in the milk, then reduce to create a cream.
The meatballs with gorgonzola are ready: serve them with the cream cheese (you can also serve it in a separate bowl in which to put the meatballs).
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