Cocktail Meatballs

with Spiced Tomato Jam

Pair with cabernet franc, Ramazzotti Vineyard Alexander Valley

ACTIVE: 45 MIN
TOTAL TIME: 1 HR 45 MIN
SERVINGS: 30 meatballs

Ingredients:

• 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. 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
• VEGETARIAN

Ingredients

• 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
• Salt

Directions:

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.