Served at the 2018 Farmers’ Table Wine Trail

Italian Meatballs
1/3 cup plain breadcrumbs
1/2 cup milk
2 tablespoons olive oil
1 onion, diced
2 pounds ground beef.  (half can have ground veal substitute or pork)
2 eggs
1/4 bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Cover a baking sheet with foil and spray lightly with cooking spray.

Soak bread crumbs in milk in a small bowl for 20 minutes.

Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.

Mix beef and pork together in a large bowl. Stir onions, breadcrumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.

Preheat an oven to 425 degrees F (220 degrees C).

Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto a prepared baking sheet.

Bake in the preheated oven until browned and cooked through 15 to 20 minutes.


San Marzano Tomato Sauce
Sauté in saucepan 1 minced onion and 3 smashed cloves of garlic in 2 tablespoons of olive oil. Deglaze pan with a half cup of Robller Chambourcin and let simmer for 5 minutes.

Add 2 (#303) cans of San Marzano tomatoes, 4 large roasted red peppers, 1 tablespoon of cracked black pepper, 1 tsp kosher salt.  Simmer for 40 minutes.  In last 5 minutes add 1 tsp sugar and a half cup of fresh basil. Finish sauce by using the immersion blender just before serving. This will incorporate all of the ingredients.

Place meatballs in sauce 5 minutes before serving.  Serve on a plate with sauce and crostini sprinkle with grated parmesan.  Polenta or Pasta can be added.

Serve with Robller Chambourcin or Villa Rouge

Beef Italian Meatballs Robller Winery

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