Food & Wine Thursdays: Meatballs

Just in time for the holiday weekend, here’s a recipe for meatballs that I synthesized from several online sources and my brain.

What you need: 1lb ground meat blend (I used equal parts organic beef and pork), 1ish cup breadcrumbs, 1 large can (22oz) crushed tomatoes, olive oil, 1 large egg, 1 clove finely minced garlic, 1T minced onion, 1t fresh rosemary, 1t fresh parsley, white wine, 1/4 cup grated Parmesan, 1t each salt, pepper, smoked paprika/pimenton, crushed red pepper, dried oregano.

What you do:
1. Mix all of the ingredients, except the crushed tomatoes and olive oil, in a large bowl. You can use a spoon or spatula, but I use my hands.

2. Heat olive oil in a high-walled skillet or Dutch oven.

3. Using a medium-sized cookie dough scoop or pair of spoons, form golf ball-sized balls out of the meat mixture and place in the hot skillet.

4. Carefully brown the meatballs on 2-3 “sides,” about one minute on each side. Brown meatballs in batches if necessary to prevent crowding.

5. After all the meatballs have been browned and removed from the skillet, deglaze the pan with about a quarter cup dry white wine.

6. Return all the meatballs to the skillet and add the can of crushed tomatoes.

7. Bring to a light boil and then simmer the meatballs in the sauce until fully cooked, about 10 minutes.

8. Remove from heat and let sit for 10 minutes then serve with pasta, roasted vegetables, grilled bread, quinoa, or really whatever you want.


About David D.

I'm a wine professional. Like a real one who makes most of his living in wine and have for most of my adult life. I also write, but you can see that.
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2 Responses to Food & Wine Thursdays: Meatballs

  1. Justin says:

    Meatball subs at your place then?

  2. tsuhelm says:

    I was just glad no actual brains were included in the recipe…

    Nice, I love meatballs! More scandinavian flavour add venison…my favourite is a thai version with lemongrass, fresh coriander and cumin/curry (optional) and of course Chili…I find it works well with tom sauce but others beg to differ…

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