WINE & FOOD AFFAIR RECIPES

Main Dish

Rita’s Famous Lamb & Beef Meatballs

Spicy Vines

441 Healdsburg Avenue
Healdsburg, CA 95448
spicyvines.com

This is Crystalyn’s mom’s recipe — a true family treasure. Rita Hoffman is famous for these tender lamb and beef meatballs, seasoned with Ras el Hanout, smoked paprika, and fresh herbs, then glazed in a luscious pomegranate reduction. Served with a deeply spiced tomato dipping sauce, paired with Spicy Vines' Dragons Kiss Syrah or Elevate Cabernet Sauvignon.

Meatball

Ingredients:
  • 2 1/2 pounds Lamb Ground
  • 2 pounds Beef (85–90% lean) Ground
  • 3 cups Soft Bread Crumbs
  • 3/4 cup Half & Half
  • 4 extra-large Eggs
  • 4 teaspoons Salt
  • 4–6 teaspoons Ras al Hanout
  • 2–3 teaspoons Smoked Paprika
  • 2 large Spanish Onions Finely Chopped
  • 4 cloves Garlic Minced
  • 1/2 cup Parsley Chopped
  • 1/4 cup Cilantro Chopped
  • 2 tablespoons Olive or Grapeseed Oil For Sautéing
  • 2 tablespoons Grapeseed Oil For Browning
Section Directions:
Directions for Meat ball

1. Prepare the Meat
Gently mix lamb and beef together. Set aside. In a large bowl, soak bread crumbs in half & half until just moistened. Mix into the meat by hand.

2. Mix the Eggs + Spices
In a small bowl, whisk together eggs, salt, Ras al Hanout, and smoked paprika. Set aside.

3. Sauté the Aromatics
In a pan, cook onions, garlic, parsley, and cilantro in oil until translucent. Let cool.

4. Combine Everything
Mix the meat, egg mixture, and sautéed onions together. Chill the mixture for at least 1 hour.

5. Shape the Meatballs
Form into 1½-inch balls (wet your hands with cold water). Place in two 9×13” pans. Pour half the pomegranate glaze over, roll to coat, and refrigerate again for 1 hour or overnight.

6. Brown the Meatballs
In a hot skillet with grapeseed oil, brown the meatballs in batches. Return to baking pans.

7. Finish in Oven
Bake at 400°F for 15 minutes, brushing with remaining glaze while baking.

Pomegranate Glaze & Marinade

Ingredients:
  • 16 ounces Pomegranate Juice
  • 1 cup Sugar
  • 1/2 cup Water
  • 1/2 cup Balsamic Vinegar
  • 1/2 cup Honey
  • 1 cup Pomegranate Seeds
  • 1/2 cup Fresh Mint Chopped
Section Directions:
Pomegranate Glaze Instructions

1. In a saucepan, combine pomegranate juice and sugar. Reduce by half.
2. Add water, vinegar, honey, and pomegranate seeds. Simmer 15–20 minutes.
3. Stir in mint, remove from heat, and steep.

Moroccan Dipping Sauce

Ingredients:
  • 2 each Red Bell Peppers Chopped
  • 1 large Spanish Onion Chopped
  • 2 cloves Garlic Minced
  • 2 tablespoons Olive Oil
  • Pinch Salt
  • 1 tablespoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Caraway Seeds
  • 2 tablespoons Tomato Paste
  • 1 each Lemon Juice
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Sugar
  • 1 teaspoon Cinnamon
  • 2 cans Tomatoes Crushed
  • 1/4 cup Cilantro Minced
Section Directions:
Moroccan Dipping Sauce Instructions

1. Sauté peppers, onion, garlic, and salt in olive oil until soft.
2. Toast and grind coriander, cumin, and caraway seeds, then add to the pan (or substitute Harissa + chili + tomato paste).
3. Stir in lemon juice, vinegar, paprika, sugar, and cinnamon.
4. Add crushed tomatoes and simmer. Finish with cilantro.

Recipe Directions:

Make it a holiday platter with warmed flatbread and fresh mint.
Serve the dipping sauce in ramekins or a cast-iron skillet.
Pair with Dragon’s Kiss Syrah for the ultimate flavor match.

Spicy Vines

441 Healdsburg Avenue
Healdsburg, CA 95448
spicyvines.com

Elevate Cabernet Sauvignon