1 cup dry bread crumbs
1/2 tsp freshly ground pepper
1 tsp hot paprika
1 tsp dry thyme
1 tsp salt
1 lb lean ground beef
1/2 cup Sunsweet® Amaz!n Prunes, finely diced
1 clove garlic, minced
1 onion, finely diced
3 oz Gorgonzola cheese
2 Tbsp vegetable oil
Combine bread crumbs with 1/4 cup water; let stand for about 5 minutes or until softened. Cut Gorgonzola into 12 cubes.
Combine soaked bread crumbs, onion, garlic, prunes, groun beef, egg, salt, thyme, paprika and pepper; knead until mixed together. Divide mixture into 12 portions.
Form into patties; place cheese cubes in the middle and enclose with meat mixture.
Heat 1 tbsp oil in large nonstick skillet set over medium heat; cook half of the meatballs for 3 to 4 minutes per side or until internal temperature reaches 160F. Repeat with remaining oil and meatballs.
Tip: For a main course, these burgers are delicious with a prune and red wine sauce served with mashed potatoes and red cabbage (or radicchio). Or serve simply with mustard as a snack.
Prune-Red Wine Sauce: Melt Tbsp butter in skillet set over medium heat; saute 1 diced onion for 3 to 5 minutes or until softened. Deglaze pan with 1 cup dry red wine; bring to boil. Add 1/3 cup prunes and 1 bay leaf. Reduce heat to low and simmer for 30 minutes; remove bay leaf. Stir in drippings from burgers or meatloaf. Transfer to food processor or blender, puree misture, thinning with water or stock if necessary. If desired, add Gorgonzola cheese. Season wel with desired spices.
Meatloaf Variation: Shape ground beef mixture into 8-inch long retangle, about 1 1/2 inches thick. Sprinkle Gorgonzola cheese cubes over top, leaving 1-inch border all around edge. Press lightly into mixture. Fold mixture over lengthwise to enclose cheese cubes. Using wet hands, smooth surface of meatloaf. Place in baking dish and pour in 1/4 cup water. Bale in 375F over for 35 to 45 minutes or until internal temperatire reaches 160F. Let stand for 10 minutes before serving.