Served at the 2019 Farmers’ Table Wine Trail, OakGlenn Winery
2 lbs. Ground Beef
1 cup Bread crumbs
1/4 cup chopped parsley
2 eggs
1 tbsp Onion powder
2 tbsp Soy sauce
1 tsp Garlic powder
1/4 cup Dried cranberries
1 bottle OakGlenn Red Wine
4 tbsp Brown sugar
1 tbsp Tomato paste
1 tbsp Lemon juice
1. Preheat oven to 375°F
2. Mix ground beef, bread crumbs, parsley, eggs, onion powder, soy sauce, and garlic in a bowl. Form balls about (2 tbsp) and arrange on deep baking sheet. Bake until browned about 30 minutes.
3. Combine Red wine, brown sugar, lemon juice, tomato paste and cook over medium heat until reduced to half about 1 hour. Add dried cranberries and simmer 15 min.
4. Pour sauce over meatballs and serve hot.
Depending on the size of meatballs, the recipe makes about 20 meatballs. 7 servings Prep time 3 1/2 hours
Serve with OakGlenn Winery Blush, a fruity semi-dry rose’ style wine.
