Making Meatballs and Pairing Red Wine

I can’t think of anything that brings people together better than food.  The notion of breaking bread goes back to biblical times.  However I’m sure the first time Ogg charred a hunk of brontosaurus, he invited Brugg for some and they told stories about when Trobb fell in the tar pit. Food, regardless of cuisine, transcends age, race, and political affiliation. That is why it’s very important to me that my son, now 13, not only gains an appreciation for good food, but also learns how to prepare it.

You would think that when teaching a 13 year old to cook, I’d start with something basic like pasta or grilled cheese.  I’m a fan of the Go big or go home philosophy folks, so we went with Sicilian style meatballs.  It’s a recipe I found in Food & Wine September 2007 magazine, and after making once right after reading, I saved the recipe for future use.  My son helped me when I first prepared them, so perhaps there was a tie to the dish. We started by reviewing the ingredient list and reading through the steps twice. It is important to understand the steps and the order in which we will use the ingredients, as well as having everything ready before we turn on the oven.

Before I give you the recipe, I will of course tell you about the wines paired with this fantastic meal.  My selection was Beni di Batasiolo 2009 Sovrana Barbera D’Alba. I paired this Italian red to not only stay on theme with an Italian meal, but also because the grape pairs well with the beefy meatballs while being able to handle the acidic tomatoes.  Like Ogg, I invited Brugg to break bread and share the meal.  Brugg is actually my friend Kirk, who brought his red wine contribution to the meal.  He chose a bottle of Heitz Cellar 2007 Cabernet Sauvignon, another wine option that works well with meatballs and tomato sauce.

The Beni di Batasiolo Sovranna 2009 is a Barbera d’Alba. The barbera grape is grown in various places in in Italy, and this one is from Alba, a region in Piedmont, Italy. The bouquet is full of dark berries, violets and the oak notes of spice like cinnamon. The palate is medium to full, and dusty old world flavors come across at first. Dried strawberries and dried raspberries mingle with white pepper. It’s a full flavored wine bursting with taste. There was firm acidity on the finish of the wine, and it lends itself to be a wine to pair with food.

Heitz Cellars Cabernet Sauvignon 2007 is a Napa Valley, California wine. The bouquet is gorgeous, a sensual nose of mocha laced dark cherries. There are subtle spice notes that waft from the glass as well. The palate is full, but silky. Beautiful notes of chocolate cherries, but not sweet. The oak aging fills the glass with lovely spices.

Back to the recipe. Your mise en place includes

Add the ground beef, cranberries (or currents), pine nuts and Parmigiano-Reggiano cheese. Mix these ingredients until well combined. Adding 1 tablespoon at a time, slowly add and mix in the bread crumbs. Kneed the mixture until it is firm enough to roll into balls.

You will roll the meatballs into about 36 meatballs, each about 2 to 3 tablespoons of mix. Tuck the pine nuts and cranberries inside as much as possible.I placed my meatballs on a cookie sheet covered with wax or parchment paper while rolling them out. Once you’re about finished, turn your oil on medium-high in a large, no-stick skillet. Did you remember to stir the simmering sauce?

Heat the vegetable oil until shimmering. I check the oil by putting a tiny piece of meatball in. If it doesn’t immediately start to sizzle, it’s not ready. Once it starts sizzling, then you’re ready to cook.  Work in batches, placing about 10-12 meatballs into the oil at once. I recommend using a slotted spoon to roll them into the oil gently, to prevent splattering.

You’ll cook the meatballs for about 12 minutes, turning at least 3 times throughout that time to ensure each side is done. Never turn your oil past medium high or the meatballs will burn. Using a 12″ skillet or frying pan will allow you to place about 12 meatballs in it. A 10″ pan will of course accept less. Transfer the meatballs to a plate that is lined with paper towel, and continue cooking the rest of the meatball mixture.

Once finished, place all of the meatballs into the sauce. Again, use a slotted spoon to gently roll them in, to avoid splatter.

After all of your meatballs are in the sauce, allow them to simmer on low for another 30 minutes. I like to gently stir every 10 minutes to allow the meatballs on top to get to the bottom and continue to cook evenly.

Personally I like this dish without pasta. Fill a bowl with a few meatballs and some sauce, sprinkle with a little more Parmigiano-Reggiano cheese, and serve. Some bread to sop up the sauce is all I like.  Robin, my son and Kirk all had some pasta with theirs and were quite happy. As for teaching my son how to cook, he made the entire meal, including frying the meatballs. He did so well, he went to his mom’s and made this awesome Italian meatball recipe it for her birthday the next week.  Maybe we will do Boeuf Bourguignon next!