This recipe was originally paired with the Peay Vineyards 2006 Syrah “La Bruma” in the June, 2009 shipment to members of our Grand Cru Selections
The sauce used here is not the typical BBQ sauce often used in meatball recipes. There is no vinegar to offset the sweetness of the peppers and tomatoes – instead, the counter-balance is provided by the lamb’s natural richness, and the onion/garlic/herb combo. I think you’ll agree it works well with a softer, elegant Syrah – I partnered this dish with the cool Sonoma Coast syrah from Peay Vineyards, their 2006 “La Bruma” ($47). See other syrah choices here.
|1 1/2 Lbs. ground lamb||1 Cloves minced garlic|
|1/2 Cup breadcrumbs||3 Tbsp chopped parsley|
|1 Egg, lightly beaten||1 tsp Coriander|
|1/2 Cup minced onion||1/4 tsp Kosher salt|
|1/3 Cup diced red pepper|
Preheat oven to 400°F. Combine all ingredients in a large bowl – minimal handling assures better texture in the finished meatball, so mix gently and stop as soon as ingredients are combined.
Using a small (1 Tbsp) scoop or a soup spoon, form about 48 small, roughly-shaped meatballs, placing each in a baking pan (with sides). It’s best if they don’t touch. Bake for 12 minutes, remove and turn off oven.
|1 Tbsp extra-virgin olive oil||¼ tsp fresh ground black pepper|
|½ Cup diced onion||28 Oz. can of diced tomatoes|
|1 Clove minced garlic||3 Tbsp minced parsley|
|½ Cup dry red wine|
While meatballs bake, heat oil in a large saucepan over medium heat. Add onion and stir until lightly golden, ~5 minutes. Stir in the garlic, wine, and black pepper. Simmer over medium-low heat until the wine reduces by half.
Add the tomatoes and simmer on low for 12- 15 minutes more. Add the meatballs and heat through, then add the parsley just before serving. A handful of short bamboo skewers turn this potentially messy dish into an easy stand-up meal.
Dave the Wine Merchant