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Let's Make Meatballs!

Let's Make Meatballs!

In honor of National Meatball Day, we're making meatballs! Look, we know a lot of families have their own special recipe that was handed down through the generations, but if you are not lucky enough to have Nonna's secret recipe handy, we're going to start you off with a basic meatball that you can tweak and modify to create your very own family tradition!

First, open some wine. We're not cooking with it, but we might as well have a glass on hand.

How to Make a Great Meatball

Meatballs are a classic Italian dish that is perfect for any occasion. They can be served as an appetizer, main course, or as payment for signing lessons (just trust us). They are also surprisingly easy to make!

Here is a simple recipe for making great meatballs:

Ingredients:

  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup chopped onion
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. In a large bowl, combine the ground beef, bread crumbs, milk, Parmesan cheese, egg, onion, parsley, salt, and pepper. Mix well.
  2. Form the mixture into small meatballs, about 1 inch in diameter.
  3. Heat a large skillet over medium heat. Add a little olive oil to the pan.
  4. Cook the meatballs in batches until they are browned on all sides, about 5 minutes per side.
  5. Serve the meatballs with your favorite sauce (or gravy if that is your word of choice).

Now, to make it a meal, let's pair with a wonderful Italian wine. Here's our top choices:

  • Chianti: A light-bodied red wine with high acidity, Chianti is a classic pairing for Italian food. The acidity in the wine helps to cut through the richness of the meatballs.
  • Brunello di Montalcino: A full-bodied red wine with high tannins, Brunello di Montalcino is a great choice for those who prefer a more robust wine. The tannins in the wine help to cleanse the palate and make the meatballs taste even more delicious.
  • Nebbiolo: A medium-bodied red wine with high acidity and tannins, Nebbiolo is a versatile wine that can pair well with a variety of foods, including meatballs. The acidity in the wine helps to cut through the richness of the meatballs, while the tannins help to cleanse the palate.
  • Barbera: A light-bodied red wine with high acidity, Barbera is a great choice for those who prefer a lighter wine. The acidity in the wine helps to cut through the richness of the meatballs and make them taste even more delicious.

So there you have it, a simple recipe for making great meatballs and a few Italian wines that would pair well with them. Cheers to celebrating National Meatball Day!

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