March 9 is National Meatball Day and what better way to celebrate than by throwing a meatball party! This recipe for Saucy Parmesan Meatballs comes from Gallo Family Vineyards. For a completely indulgent experience, this recipe pairs well with a bold red wine, such as their own Hearty Burgundy.
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SAUCY PARMESAN MEATBALLS Makes: about 30
For the Sauce: Ingredients 2 tablespoons olive oil 4 garlic cloves, minced ½ cup finely chopped sun dried tomatoes (oil-packed or dry) 1 teaspoon salt ½ teaspoon pepper 1 teaspoon sugar
Instructions 1. In a medium saucepan heat the oil over medium heat. Sauté the garlic for 1 minute until fragrant. 2. Add the rest of the ingredients, bring to a boil, lower heat and simmer, stirring occasionally, until thickened, 15 minutes. 3. Cover and keep warm over very low heat.
For the Meatballs: Ingredients 1 slice white bread, finely processed into crumbs (½ cup) ½ pound ground beef ½ pound ground pork 1 egg, beaten ½ cup finely grated Parmigiano-Reggiano cheese 2 garlic cloves, minced 2 tablespoons chopped parsley ½ teaspoon black pepper ¼ teaspoon ground fennel
Instructions 1. While sauce is simmering, in a large bowl gently combine all meatball ingredients until just incorporated. 2. Using wet hands, form 1-inch meatballs. 3. Carefully add meatballs to sauce, return to a boil, reduce heat, cover and simmer until meatballs are cooked through and absorb sauce, 30 minutes. 4. Transfer to a fondue pot and serve with fondue forks or skewers.
Recipe and photo courtesy of Gallo Family Vineyards.