Main Dish
Meatballs with Late-Harvest Heirloom Tomatoes
Martorana Family Winery
5956 West Dry Creek Road
Healdsburg, CA 95448
martoranafamilywinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Dan Lucia, DL Catering
- YIELD: Serves 8
- PAIRS WELL WITH: Martorana Dry Creek Valley Zinfandel
These saucy meatballs are wonderful when served over your favorite pasta or polenta. California heirloom tomatoes are usually available through November. If you can't find them, buy the freshest vine-ripened tomatoes possible.
Heirloom Tomato Sauce
Ingredients:
- 1/4 cup olive oil
- 1/3 cup diced onions
- 1/3 cup diced celery
- 5 garlic cloves, minced
- 1 cup Martorana Zinfandel
- 8 cups diced heirloom tomatoes
Directions:
To prepare the sauce, in a large saucepan over medium heat, warm the olive oil. Add the onions, celery and garlic and cook, stirring occasionally, for 5 minutes. Add the wine and cook until the liquid is reduced by half. Add the tomatoes and cook the sauce for about 1 hour.
Meatballs and Serving
Ingredients:
- 3 pounds ground beef
- 3 pounds ground pork
- 1 cup diced onions
- 1/3 cup chopped garlic
- 1 tablespoon red pepper flakes
- 1 cup sourdough bread pieces, soaked in milk
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/3 cup chopped fresh oregano
- 1/3 cup chopped fresh flat-leaf parsley
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper, to taste
- 1/2 cup chopped fresh basil
Directions:
Meanwhile, prepare the meatballs: Preheat the oven to 350°F. In a large bowl, combine the ground beef, pork, onions, garlic, red pepper flakes, bread, cheese, eggs, oregano and parsley. Form the mixture into 16 meatballs and place on a baking sheet. Bake for 30 minutes. When the sauce is done, remove from the heat and let cool slightly. Using an immersion blender, process the sauce until smooth, then add the butter and stir to combine. Season with salt and pepper. Serve the sauce over the meatballs and garnish with the basil.
