Main Dish

Martinelli Winery Meatballs

Martinelli Winery

3360 River Road
Windsor, CA 95492

  • RECIPE YEAR: 2018
  • RECIPE BY: Josh Silvers of Jackson's Bar & Oven
  • YIELD: Serves 6
  • PAIRS WELL WITH: 2015 Vigneto di Evo

The Martinelli family has been farming in the Russian River Valley since the 1880s. This area is also known for wild game. Wild boar is a family favorite and our recipe pays homage to the bounty of the valley.

  • 1 pound ground beef
  • 1 pound ground veal
  • 1 pound ground wild boar
  • 1 1/2 cups bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 3 eggs, lightly beaten
  • 3 ounces tomato paste
  • 1 pinch red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 20 ounces ground tomatoes
  • 1/4 cup olive oil
Preheat the oven to 400°F.

In a large bowl, combine the ground beef, veal, boar, bread crumbs, parsley, basil, oregano, thyme, rosemary, eggs, tomato paste and red pepper flakes. Season with salt and black pepper. Lightly mix the ingredients together.  

Scoop the meat mixture into 2-ounce balls and place on a baking sheet. Transfer to the oven and roast for 10 minutes. 

Meanwhile, in a large sauté pan, combine ground tomatoes and olive oil, season with salt and bring to a simmer. Add the roasted meatballs and cook for 10 minutes more, then serve.