Meatballs with Wild Mushrooms and Rosemary

Featured by Lucas & Lewellen Vineyards - Toccata Wines in the Gold Wine Club.

Ingredients

Serves 8

Meatballs:
2 1/4 lbs. lean ground beef
3 Eggs
3/4 cup breadcrumbs
1/2 cup grated Parmesan cheese
3 cloves garlic, chopped
1/4 bunch parsley, chopped
2 tsp. salt
½ tsp. pepper

Sauce:
½ cup dried mushrooms soaked in 1 cup boiling water
3 cups veal or beef stock
1 can tomatoes (14 oz)
½ cup Lucas & Lewellen Merlot
½ lb sliced shitake mushrooms
2 sprigs fresh chopped rosemary

Instructions

Combine all meatball ingredients in a bowl and mix well. Shape into meatballs. Place on a lined baking sheet and bake in 350 degrees Fahrenheit oven.

To make sauce, combine dried mushrooms with soaking liquid, stock, tomatoes and Merlot and bring to a boil. Purée sauce with hand blender and return to stove. Add shiitakes and rosemary and simmer for 5 minutes. Add meatballs to sauce and re-warm. Serve over warm pasta or rice.



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