Greek Meatballs in Zinfandel Wine Sauce

Zouzounis Wines

9050 Windsor Road
Windsor, CA 95492

Delicious and hearty, these Greek meatballs get a flavorful kick from a Zinfandel-based sauce.

  • 1 tablespoon plus 1/4 cup extra-virgin olive oil
  • 1/2 cup grated onion
  • 1 garlic clove, minced
  • 1/2 cup diced day-old bread, soaked in 1 1/2 tablespoons red wine
  • 1 pound ground lamb
  • 1 egg
  • 1 teaspoon oregano
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pinch of freshly grated nutmeg
  • Grated zest of 1 lemon
  • Salt and freshly ground pepper, to taste
  • 1 cup Zinfandel
  • 1/2 lemon
  • Torn fresh mint leaves for garnish


In a fry pan over medium heat, warm the 1 tablespoon olive oil. Add the onion and garlic and cook, stirring occasionally, until softened. Let cool, then transfer to a large bowl. 

Squeeze the excess wine from the bread and add the bread to the bowl. Add the lamb, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt and pepper. Mix by hand until smooth. Form the mixture into little meatballs.

In a large fry pan over medium heat, warm the 1/4 cup olive oil. Add the meatballs and fry until golden brown on all sides. Transfer to paper towels to drain.

Pour the wine into the pan and deglaze, stirring to scrape up the browned bits. Simmer until the wine is reduced by half. Remove from the heat. 

Place the meatballs on a deep platter. Pour the sauce over the meatballs and then squeeze the juice from the 1/2 lemon over them. Garnish with torn mint leaves.

Zouzounis Wines

9050 Windsor Road
Windsor, CA 95492