Served at the 2019 Berries & BarBQ Wine Trail, OakGlenn Winery
2 lbs. Ground Beef 2 eggs
2 cloves Garlic minced 2 TBLS Soy Sauce
1 cup Bread Crumbs 1 small onion,
1 teaspoon salt minced
1/2 tsp pepper
Combine ingredients and form in balls. Place meatballs on a foil-lined roasting pan. Bake in 375°F oven till cooked through, about 20 minutes +/- depending on the thickness of meatballs.
Italian Dressing
1/2 cup apple cider vinegar
1 tsp salt
1/2 tsp white pepper
1 tsp red pepper flakes
2 tbsp minced onion
3 tbsp brown sugar
1/4 cup extra virgin olive oil
1/4 cup dried cranberries
Whisk first 6 ingredients together. Slowly whisk in olive oil in the vinegar mixture. Add dried cranberries. Pour sauce over cooked meatballs and serve warm or hot.
Depending on the size of meatballs, the recipe makes about 30 quarter size.
Serve with OakGlenn Winery White Muscadine.
