Who doesn’t love spaghetti and meatballs? We’ve taken this classic, simple recipe and spruced it up with a little more flavor and sophistication that pairs perfectly with our K-J AVANT Red Blend wine. The recipe creates 36 delicious meatballs that can be served with your favorite tomato sauce over pasta, polenta or rice. And don’t feel like you need to finish all 36 meatballs in one sitting — they make for excellent leftovers or you can turn them into a delicious meatball sandwich, omelet or lasagna.
- 2 cups onion, small dice
- 5 Tbsp. olive oil
- 2 Tbsp. garlic, minced
- 3 Tbsp. fresh thyme, chopped
- Kosher salt
- Freshly ground black pepper
- 2 eggs, lightly beaten
- 1 cup Parmesan cheese, grated
- 1 cup seasoned bread crumbs
- ½ lb. ground veal
- ½ lb. ground pork
- 1½ lb. ground beef (80/20)
- 2 jars of your favorite tomato sauce
In a sauté pan over medium heat, sweat the onion in 2 tablespoons olive oil for 5 minutes. Add garlic and sweat for 5 additional minutes, stirring often. Add thyme, ½ teaspoon salt and ¼ teaspoon pepper; cook for 1 minute. Remove from heat and allow to cool.
In a large bowl, combine onion mixture with eggs, parmesan and bread crumbs. Mix until a paste forms. Add the veal, pork, beef, ¼ teaspoon pepper and 2 tablespoons salt. Stir to combine. Test a small piece to check for seasoning, cook and adjust accordingly.
Form the meat mixture into golf ball size balls. Heat 3 tablespoons olive oil in a large flat-bottom sauté pan. Brown meatballs on all sides. Cook meatballs in your favorite tomato sauce, over low heat, for 1 hour. Serve meatballs over pasta, polenta or rice.