Cook Along with Elk Cove!
Scroll down for video instructions for our weekly recipe: Amy’s famous meatballs.
Each week Chef Amy and her sous-chef LJ share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
Here’s what you’ll need to make Amy’s Meatballs, which we’re pairing with our 2017 Willamette Valley Pinot Noir:
INGREDIENTS:
For the meatballs:
- 2 pounds ground meat, any mix of beef, pork, lamb, or turkey
- 1/2 cup bread crumbs
- 1/4 cup cream
- 1 teaspoon each fennel seed, dried Italian seasoning, and dried Oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon each salt and ground black pepper
- 2 cloves of garlic, finely minced
- 2 eggs
- 2 tablespoons olive oil
For the sauce:
- 2 cloves of garlic, finely minced
- 1/2 large white onion, diced fine
- 1/2 cup red wine
- 1 28-oz can crushed tomatoes
- 1 teaspoon each crushed red pepper flakes, salt, and pepper
DIRECTIONS:
Combine all ingredients except olive oil and mix until combined but don’t overmix. Heat the olive oil in a large, heavy pan over medium heat. Form the mixture into 3-Tablespoon balls, and brown in the olive oil. Remove from the pan and keep warm.
Add the garlic and onion to the pan, stirring to scrape up all the tasty brown bits in the bottom of the pan. Cook the onions and garlic for about 5 minutes, until they are soft and starting to brown. Add the wine and again scrape the bottom of the pan. Add the tomatoes and seasoning and stir to combine. Add the meatballs back to the pan and stir to cover with the sauce. Simmer them in the sauce for about 45 minutes.
Top with grated parmesan cheese and minced fresh green herbs, I used fresh oregano and chives. Enjoy with your choice of accompaniment – bread, pasta or veggies – and a glass of Pinot Noir. Cheers!
