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)
1.In a small bowl, pour the milk over the bread and let stand until the milk is absorbed. Approx. 10 minutes.
2.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.
3.Form the mixture into 1 1/2-inch meatballs.
4.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.
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.