Recipe: Italian-Style Meatballs from Trellis Restaurant
This is a simple, classic take on Italian-style meatballs that Chef Joe from Trellis Restaurant has loved making since he was a kid. The recipe is versatile, and the wine you choose to pair will depend on the sauce you choose to accompany it. Find his suggestions below!
One note: Veal can be harder to find and more expensive, but you can easily substitute it with additional beef and pork. Ground turkey also works well.
INGREDIENTS:
- ¾ lb ground beef
- ¾ lb ground veal
- ¾ lb ground pork
- ¾ cup Pecorino or Parmesan, grated
- ¼ cup flat-leaf (Italian) parsley, chopped
- 1¾ cups breadcrumbs
- 2 eggs
- ½ cup heavy cream or milk
- 2 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp dried marjoram
- 1½ tbsp salt
- ¾ tbsp ground black pepper
INSTRUCTIONS:
- Preheat oven to 425°F.
- Wash your hands.
- In a large mixing bowl, combine all ingredients.
- Using your hands, gently mix until just incorporated. Do not overmix.
- Lightly coat a baking sheet with olive oil. Using a scoop or spoon, portion and roll the meatballs to about golf ball size (they’ll shrink slightly as they cook).
- Roast for 10–12 minutes, or until the internal temperature reaches 165°F.
WINE PAIRINGS:
2016 Anderson Family, Dundee Hills Estate Pinot Noir
This elegant and mature Pinot Noir is especially great with meatballs and tomato sauce because of the wine’s brightness lifting the tomato acidity while complementing savory flavors. The acidity cuts through the richness of the meat, and rustic notes mirror the herbs. Look for notes of dried cherry, petrichor, and subtle spice.
2022 Alexana, ‘Revana Vineyard’ Dundee Hills Pinot Noir
A vibrant, fresh-fruited Pinot Noir that brings out the richness of the meatballs. Enjoy a harmonious sip of Pinot Noir with fresh red berries, floral notes, and lively acidity. A beautiful match when meatballs are finished with pesto, olive oil, and herbs as a lighter option.
2019 Domaine Serene, ‘Grand Cheval’ Proprietary Red
The Proprietary Red stands up to savory meats, with rich dark fruit character and layered tannins. The bold wine structure enhances the dish. For a heartier option, serve on toasted bread with melted mozzarella or as a main course with a robust sauce.
