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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

A16 Restaurant Meatballs

Teira


Ingredients

2 Pounds Pork, Lamb and/or Beef
¼ Pound Prosciutto ends or Pork fat
1 ¼ Teaspoon Salt
1 Teaspoon Chile Flakes
1 ½ Pounds Bread, torn into rough pieces
½ Bunch Parsley, leaves only, chopped
½ Cup Ricotta
4 Eggs
2 to 4 Tablespoons Milk
1 Quart Tomato Sauce


Instructions

Cube the meats and prosciutto or pork fat. Add the salt, chile flakes and bread, and run through a meat grinder. (Or, have your butcher grind the meats, and process the bread in a food processor until it’s in rough crumbs.) In a large bowl, mix the parsley, ricotta and eggs into the meat mixture with your hands, mixing well. If the mixture is too stiff, add a bit of milk.

Heat the oven to 425-degrees. Warm the sauce in a large pot. Form the meat into balls and place on a baking sheet. Roast until golden and cooked through (time depends on size). Add the meatballs to the sauce and simmer for 30 minutes to an hour. Spoon into deep bowls and serve



    Suggested Pairings

  1. Westerly
    2011 Sauvignon Blanc
    Westerly
    Happy Canyon
    Santa Barbara County

    $16.00

    $30.00
    90 - Wine Enthusiast
    id: 2365
    Gold
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