Main Dish
Catelli's Meatballs
Trattore Farms
7878 Dry Creek Road
Geyserville , CA 95441
trattorefarms.com
- RECIPE YEAR: 2013
- RECIPE BY: Domenica Catelli, Catelli's
- YIELD: Serves 6
- PAIRS WELL WITH: Trattore Dry Creek Valley Zinfandel
We equate eating at Catelli's restaurant with enjoying a home-cooked meal in our own kitchen - yet without the work! Three generations of Catellis have made these meatballs, and they're among our family favorites.
Sauce
Ingredients:
- 2 tablespoons Dry Creek Olive Oil Co. extra-virgin olive oil
- 4 garlic cloves, cut into 1/4-inch pieces
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed organic tomatoes
- 1/2 teaspoon salt
Directions:
To prepare the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, for 1 minute; do not allow the garlic to brown. Stir in the tomatoes and salt and bring the sauce to a boil. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes. Keep the sauce warm while you prepare the meatballs.
Meatballs
Ingredients:
- 1 pound ground beef
- 1 pound ground sausage (preferably pork and spicy)
- 1/2 cup finely chopped onions
- 1/4 cup minced garlic
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
- 1 egg
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 cup panko (Japanese bread crumbs)
- 3/4 pound ricotta cheese
- 2 tablespoons kosher salt
- 2 tablespoons Dry Creek Olive Oil Co. extra-virgin olive oil
Directions:
To prepare the meatballs, preheat the oven to 450°F. In a large bowl, combine the ground beef, sausage, onions, garlic, thyme, parsley, egg, Parmesan, panko, ricotta and salt. Using your hands, mix until the ingredients are just combined. Form into 1 1/2-inch meatballs. In a large ovenproof fry pan (preferably cast iron), warm the olive oil. Add the meatballs and brown on all sides, about 3 minutes. Transfer the pan to the oven and finish cooking the meatballs, 5 to 7 minutes. Toss the meatballs with the sauce, garnish with parsley and Parmesan and serve.
