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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Collier Falls 2009 Zinfandel Private Reserve
Collier Falls2009 Zinfandel
Collier Falls
Private Reserve

$32.00

Last Call
Platinum
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Lamb Meatballs & Arugula Salad

Martellotto Wines


Ingredients

1 lb ground lamb
1 egg, whisked
1/4 cup bread crumbs
1/2 cup feta cheese, crumbled
1/4 cup green onions, fine dice of whites only
1 garlic clove, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp fresh mint
Vegetable oil
Fresh Arugula, rinsed
Extra virgin olive oil
Lemon juice
Salt and pepper to taste


Instructions

In a medium mixing bowl, add egg and whisk well. Add lamb, bread crumbs, feta, green onions, garlic and herbs to the bowl. Use hands to mix well and incorporate meat with herbs into smooth consistency. Use hands to roll 1-inch meatballs. The meatballs should be light and airy. Do not pack the meatball densely or else it will not cook property. Place on a plate.

Prepare two large plates or a cookie sheet and cover with two layers of paper towels. In a large saute pan, cover the bottom of the pan with 1/4 inch vegetable oil. Heat oil over medium-high heat. When the oil is hot, add meatballs. Cook for 2 minutes and then turn. Cook for about 8 minutes in total, depending on the thickness and size of the meatball. Remove with a slotted spoon and allow to drain on paper towels. Repeat with remaining meatballs.

To prepare the salad: In a large salad bowl, toss arugula with extra virgin olive oil and the juice of 1 lemon to coat thoroughly. Salt and pepper to taste. Divide the salad among bowls and add the lamb meatballs. Recipe provided by Martellotto Wines.



    Suggested Pairings

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