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Meatball Parmesan Recipe Paired with Arnuta

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 - Arnuta


Arnuta 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


  • 2 small inoins
  • 5 cloves garlic
  • 1.5 lbs ground pork
  • 3/4 cup pank-style breadcrumbs
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 egg
  • 2 8oz can crushed tomatoes
  • 2 cups grated mozzarella cheese

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

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