Italian Chicken and Pork Meatballs

Served as an appetizer in a bowl or individual plates, sprinkled with Parmesan and parsley. Make sure and provide bread to soak up the sauce. The meatballs are also excellent served over pasta or polenta. Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.

Italian Chicken and Pork Meatballs

Serves 8

Meatballs

1/2 cup (45 grams) crustless white bread, cubed

1/4 cup (75 milliliters) milk

1/2 yellow onion

2 cloves garlic

2 tablespoons (30 milliliters) Italian parsley, plus more for garnish
1-1/2 tablespoons (22.5 milliliters) fresh sage

1 tablespoon (15 milliliters) fresh basil
1 large egg

1/2 cup (45 grams) grated Parmesan, plus more for garnish

1/2 teaspoon (2.5 milliliters) red pepper flakes
1/2 teaspoon (2.5 milliliters) each salt and pepper

dash Worcestershire sauce

1.5 pounds (.68 kilograms) ground chicken

6 ounces (170 grams) ground pork

1-1/2 cups (150 grams) panko breadcrumbs



Sauce

3 cups (473 milliliters) purchased marinara sauce

1-1/2 cups (375 milliliters) chicken stock

2/3 cup (158 milliliters) red wine

1 bay leaf

2 pepperoncini or other whole, small dried chiles

2 tablespoons (30 milliliters) fresh minced basil



Directions

1. Two to 24 hours in advance, place bread and milk in a medium bowl. Let sit for 5 or more minutes.

2. Finely mince onion, garlic, parsley, sage, and basil. Squeeze milk from the bread and discard milk. Add onion, garlic, parsley, sage, basil, egg, Parmesan, red pepper flakes, salt, and pepper to a large bowl. Mix well, breaking up bread. Add chicken and pork and use your hands to blend lightly. Do not over mix. Divide mixture into quarters, then shape each quarter into eight balls, placing them on a pan in a single layer. 

3. Place half the panko in a small bowl. Roll each meatball in the panko and place on a large baking sheet lined with either parchment paper or a Silpat. Cover and refrigerate for at least 2 hours and up to 24 hours.

Finish the meatballs

1. Up to one day in advance, preheat oven to 425° F (218° C). Place meatballs on a middle rack and bake for 10 minutes. This “sets” the meatballs, so they hold their shape in the sauce.

2. Mix all sauce ingredients. Place meatballs in a baking pan large enough to fit them in a single layer. Pour sauce over. Place uncovered in oven and bake 45 minutes, turning after 30 minutes, spooning sauce on top. If preparing in advance, cover with foil and reheat before serving.

3. Serve in a bowl or individual plates, sprinkle with Parmesan and parsley, and provide bread to soak up the sauce. The meatballs are excellent served over pasta or polenta.

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About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.