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Wine Spots Carneros Pinot Noir

Savory Lamb Meatballs

Napa Valley Cabernet Sauvignon makes an excellent wine and food pairing for this recipe.

Serves 10-12

For the Meatballs:
1 1/2 lbs lamb, ground
1/2 cup breadcrumbs
1 egg, lightly beaten
1/2 cup onion, minced
1/3 cup red pepper, diced
1 cloves garlic, minced
3 Tbsp parsley, chopped
1 tsp coriander
1/4 tsp kosher salt

1 Tbsp extra-virgin olive oil
1/2 cup onion, diced
1 clove garlic, minced
1/2 cup dry red wine
1/4 tsp black pepper, freshly ground
1 – 28 oz can of diced tomatoes
3 Tbsp parsley, minced

Preheat the oven to 400F. Gently combine meat, breadcrumbs, egg white, onion, red pepper, garlic, coriander, and salt in a large bowl.

Gently mix to combine. Scoop with tablespoon and shape into little meatballs, about 48. Bake on the prepared baking sheet for 12 minutes.

For the sauce, heat oil in a large saucepan over medium heat. Add onion stir until lightly golden, 3 to 5 minutes. Stir in the garlic, wine, and black pepper. Bring to a simmer over medium-low heat until the wine has reduced by half. Add the tomatoes and return to a simmer on low for 12- 15 minutes.

Add the meatballs, 3 tbsp parsley and toss to coat. Heat through and serve.


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