Italian Meatballs

Created for Molesini Wine Club
Paired with 2015 Verbena Brunello di Montalcino DOCG Riserva.

I developed three recipes to pair with wines in a shipment of the Molesini Wine Club, based in Cortona, Italy. Members are provided these recipes to prepare for the virtual wine tastings. Find the recipes for the other two appetizers here: Italian Toasty and Lamb and Lentil Soup.

Few foods are as universally loved as a good meatball. These tender meatballs sing with flavor and are light enough for a first course. They are also delicious over pasta for a main course, piled into a sub sandwich with good Italian cheese, or served as part of a cocktail buffet (just make them smaller). You can make these meatballs up to three days in advance.

Italian Meatballs
Serves 6 

½ cup (45 grams) crustless white bread, cubed
¼ cup (75 milliliters) milk
¼ yellow onion
2 cloves garlic
2 tablespoons Italian parsley
1 large egg
½ cup (45 grams) grated Parmesan cheese
1 tablespoon oregano
½ teaspoon red pepper flakes
½ teaspoon each salt and pepper
dash Worcestershire sauce
8 ounces (226 grams) each ground beef and veal; or use 1 pound (454 grams) beef
6 ounces (170 grams) ground pork
½ cup (125 milliliters) flour
olive oil for browning

Sauce

2½ cups (625 milliliters) purchased marinara sauce
1 cup (250 milliliters) chicken stock
1 bay leaf
2 pepperoncini or other whole, small dried chiles
¾ teaspoon oregano

To serve
Sprinkle with Parmesan and minced Italian parsley

Directions

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

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

3. Place flour in a small bowl. Dredge each meatball in the flour, shake off excess, and return to pan. Cover and refrigerate for two to 24 hours.

Finish the meatballs

1. Up to one day in advance, preheat oven to 350° F (177° C). Pour olive oil a ¼-inch (.64 centimeter) deep in a skillet that will hold half the meatballs. Heat oil until shimmering. Add half the meatballs and brown on all sides, gently turning with tongs, about five minutes. Transfer to a casserole dish just large enough to hold meatballs in a single layer. Repeat with other half.

2. Mix all sauce ingredients together and pour over meatballs. Place uncovered in oven and bake 1 hour, turning after 30 minutes, spooning sauce on top. If preparing in advance, reheat before serving. Serve in a decorative bowl or plate, sprinkle with Parmesan and parsley, and provide bread to soak up the sauce.

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About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with a wine shipment. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco & 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.