Blue Cheese Meatballs

[ 1 ] September 16, 2010 |

Just one of the many reasons I am encouraged to live in my kitchen is NEW cookware!  Thanks to CSN Stores for these nifty looking skillets from Rachel Ray Cookware


I decided they needed some heat on their bottoms so a skillet meal was in order…Blue Cheese Meatballs anyone?! 


2 tbsp. Extra Virgin Olive Oil (*keep extra on hand if needed to prevent food from sticking to the bottom of pan)

1/2 lb. lean ground beef

4 oz. Blue Cheese Wedge (*crumbled)

2 tbsp. All Purpose Seasoning Salt

2 tbsp. minced fresh garlic

1/2 onion (finely diced)

2 small whole tomatoes

1/2 lb. thin spaghetti

5-7 Cherry Tomatoes (*Optional for Garnish)

1/2 cup sliced mushrooms (*Optional)


Add pasta to a pot of boiling salt water.  In a bowl combine the lean ground beef, crumbled blue cheese, 1 tbsp. of the minced garlic and the seasoning salt.


In the skillet, coat the bottom with the Extra Virgin Olive Oil, add in the diced onions and remaining garlic.  Scoop out about 1 tbsp. of the ground beef/blue cheese mixture and roll into a small ball.  Add in the balls to the skillet and cook on all sides until browned.


Once browned (*liquid from the blue cheese will begin to form at the bottom of the pan, don’t worry, this will help in the final sauce), add in the tomatoes and allow to cook until splitting. 

You can either smash the tomatoes in the mixture to obtain a more tomato based paste or you can remove the skins and simply let them be a simple garnish to the dish (*the meatballs are the star of the show, remember…).


Remove and drain pasta.  Mix in with the meatball sauce mixture and spoon onto a plate.  Top with additional small cherry tomatoes for added flavor and garnish.  Enjoy!

*Johnna’s Tip:  The biggest mistake I made in this whole process was overcooking the pasta.  I became so wrapped up in making the meatballs that I completely neglected the supporting cast.  I suggest maybe cooking the pasta halfway through the meatball sauteing part so this provides the necessary cook time for the pasta while not overcooking it.  Also, I added mushrooms to my pasta, throw in if you love them like I do.

Category: main dish

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

Comments (1)

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  1. Janie says:

    I am excited to try the Blue Cheese Meatballs!

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