with Spiced Tomato Jam
Pair with cabernet franc, Ramazzotti Vineyard Alexander Valley
ACTIVE: 45 MIN
TOTAL TIME: 1 HR 45 MIN
SERVINGS: 30 meatballs
- 1/3 cup milk
- Breadcrumbs – about 1 cup
- 1 1/4 pounds ground beef/turkey/pork
- 1 large egg, lightly beaten
- 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 1 tablespoon chopped parsley
- 1/2 tablespoon kosher salt
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped oregano
- 1/2 teaspoon smoked sweet paprika
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper
- Extra-virgin olive oil, for brushing
- Spiced Tomato Jam, for serving (see other recipe)
- In a small bowl, pour the milk over the bread and let stand until the milk is absorbed. Approx. 10 minutes.
- In a large bowl gently mix the soaked bread with the ground meat, egg, cheese, parsley, salt, rosemary, oregano, paprika, garlic and cayenne until thoroughly combined.
- Form the mixture into 1 1/2-inch meatballs.
- Preheat the broiler. Arrange the meatballs on a large rimmed baking sheet and brush them generously with olive oil. Broil about 4 inches from the heat for about 15 minutes, until nicely browned and firm. Transfer the meatballs to a serving platter and serve with the Spiced Tomato Jam.
Make Ahead Ideas:
Cook them completely, spread them out on a cookie sheet and put in the freezer. Once frozen put them in bags and put back in the freezer. OR: The meatball mixture (precooked) can be refrigerated overnight. Bring to room temperature and roll them before broiling.
Spiced Tomato Jam
ACTIVE: 30 MIN
TOTAL TIME: 1 HR
SERVINGS: Makes about 2 1/2 cups
- MAKE AHEAD OF TIME
- 2 1/2 pounds ripe tomatoes, peeled and coarsely chopped
- Squeeze of ½ lemon and ½ orange
- 1 cup of cabernet franc
- 1 cup sugar
- 2 tablespoons cider vinegar
- 1/3 tablespoon (each) turmeric, cinnamon and coriander
- 1/2 tablespoon finely grated fresh ginger
In a large saucepan combine the tomatoes, orange and lemon juices and wine with the sugar, cider vinegar and spices. Bring to a boil. Simmer over moderate heat, stirring often, until thick and jam-like. Approx. 4 hours total. Let cool and season with salt.
Make Ahead of Time: The jam can be refrigerated for up to 2 weeks. Serve at room temperature.