Zinfandelic Recipe

Savory Lamb Meatballs


Serves 10-12

  • 1 Tbsp extra-virgin olive oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ cup dry red wine
  • ¼ tsp black pepper, freshly ground
  • 1 – 28 oz can of diced tomatoes
  • 3 Tbsp parsley, minced

  • Preheat the oven to 400°F.

    Gently combine meat, breadcrumbs, egg white, onion, red pepper, garlic, coriander, and salt in a large bowl.

    Scoop with spoon and shape into little meatballs, about 48.

    Place on a parchment-lined baking sheet and bake for 12 minutes

    For the sauce, heat oil in a large saucepan over medium heat.

    Add onion and stir until lightly golden.

    Add garlic, wine, and black pepper. Bring to a simmer over medium-low heat until the wine has reduced by half.

    Add the tomatoes and return to a simmer on low for 12- 15 minutes.

    Add the meatballs, parsley and toss to coat. Heat through and serve.

    Try With:
    Zinfandelic Sierra Foothills Old Vine Zinfandel