Meatball Parmesan Recipe Paired with Arnuta
Apr 26, 2023
Meatball Parmesan
SERVING 4-6
A simple, hearty, delicious meal all made in one pan! Italian spiced pork meatballs are seared in a shallow Dutch oven, and then smothered in a simple tasty marinara sauce and slowly braised to tenderness. Topped with cheese before serving to create a bubbly tasty masterpiece. Serve alongside noodles, rice, or crusty bread and a green salad. Perfectly paired with a red wine with fruity notes.
Tasting notes - ArnutaArnuta has a deep red color with purple-red shades. The aromas are vibrant, with notes of violet, raspberry, cherry, wild mint, and a hint of black pepper. On the palate, Arnuta is full-bodied and sensual, with well-delineated, fine-grained tannins. The finish is long and persistent, with elegant balsamic echoes. Aged for 18 months in oak barrels and an additional year in the bottle, this 100% Syrah wine captures both strength and harmony, making it ideal for pairing with red meat, stews, lamb, wild game, and aged cheeses. |
Ingredients
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Directions
Finely dice the onions and grate 2 cloves of garlic. Place half the onions and grated garlic into a medium-sized mixing bowl. Add the pork, panko, and seasonings to the bowl and mix a few times to break up the pork. Crack the egg over the mixture and continue to mix forming a soft mixture that is evenly blended and uniform.
Preheat the oven to 375°F.
Using a small scoop or two spoons, scoop the mixture into¼ cup portions and roll into meatballs. Place meatballs in an oven-proof baking dish, and bake in a preheated oven for 15 minutes, until the tops are golden, but not cooked through.
Crush the remaining garlic and roughly chop. In a small bowl mix together the crushed tomatoes, remaining onion, and garlic.
Remove from oven, pour the tomato sauce over the meatballs. Return the pan to the oven and bake for 10 minutes, until the sauce is bubbling and has reduced a little. Remove from the oven and generously cover the meatballs with grated mozzarella. Return to oven for an additional 5 to 7 minutes, until the cheese is bubbling and brown. If you would like the cheese to be extra crisp, broil for 2 to 3 minutes.
Remove from oven and place the meatballs on the table, while the cheese is still hot and bubbling! Leftovers will keep in the fridge for up to 3 days.
BUCCELLETTI
The Buccelletti Winery, located in the unspoiled Valle di Chio in Tuscany, produces quality white and red wines. Sangiovese, Syrah, Merlot, Trebbiano, Grechetto and Vermentino are the grapes from which we produce our wines. These varietals enhance our territory from which has always been suited for the cultivation of wine.
Poventa
Aging: 18 months in oak barrels and 12 months in bottle
Grapes: Syrah
Color: Deep red with purple red shades
Aroma: violet , raspberry, cherry, wild mint and black pepper notes
Taste: Voluminous with well-delineated fine-grained tannins
Serve at: 65°F