Wine Pairing:
2012 Terra d'oro Barbera from Amador County.
This wine is layered with soft red fruit and rich spice.
The high acid and low tannins make it a very versatile and food friendly wine.
Taste this wine with this dish at Ashe's Wine and Spirits, Knoxville, TN
Friday, March 13, 2015
Makes 40-50 meatballs, depending on the size
Ingredients:
For the mushroom sauce:
1 pound mushrooms, sliced (any kind)
3 tablespoons butter
1/4 cup all purpose flour
3 cups beef stock
salt and pepper to taste
For the meatballs:
1 pound ground beef
4 ounces ground pork sausage
1/4 cup milk
2 teaspoons mixed Italian dry herbs (any combination of your choice basil, oregano, thyme, sage)
•Salt and pepper to taste
Instructions:
Sauce:
Melt butter in large sauté pan. Sauté mushrooms in butter until golden. Blend in flour. Add broth. Cook stirring constantly until mixture comes to a simmer.
Reduce heat, and season with salt and pepper. Cover and simmer gently for 15 minutes until thickened. Meanwhile prepare the meatballs.
For the meatballs:
Combine all ingredients. Mix but mix gently to keep the ground beef tender.
Form about 1 tablespoon of mixture into a ball. Repeat until all the meat mixture has been shaped.
Heat skillet and cook meatballs in batches until browned on both sides. Add the meatballs to sauce and simmer for 30 minutes.
Can be made the day before. Reheat when ready to serve.
Cooking Wiser
Save time and reheat meatballs in a slow cooker.
Don't form tight meatballs, this makes them tough
To decrease fat use lean ground beef. Can omit the sausage but you will lose some of the flavor.
The meatballs can be made in advance and frozen for several weeks. Remove from freezer and thaw before cooking.