Trentadue Italian Meatballs

A featured Wine Club recipe for Trentadue Winery - La Storia Wines.
Trentadue Italian Meatballs


A classic Italian dish and a Trentadue family favorite, Italian Meatballs with Tomato & Cabernet Sauvignon Sauce, are the perfect comfort food. This dish can be prepared ahead of time — once cooked you can even freeze the meatballs — and then simmered in a crockpot over an afternoon. Have some friends over and serve these meatballs as an appetizer or as a main dish over pasta or with freshly baked bread. Pair it with the Trentadue Cabernet Sauvignon.

Yield: 30 Meatballs
Prep Time: 30 Minutes
Cook Time: 20 Minutes


• 2 pounds. ground chuck
• 1 cup unseasoned bread crumbs
• 3/4 cup Parmesean cheese, finely grated
• 1/2 cup whole milk
• 1/2 cup low-sodium beef broth
• 1/2 cup chopped fresh parsley
• 3 eggs, beaten
• 2 tablespoon dried oregano
• 1 tablespoon garlic, minced
• 1 tablespoon dried basil
• 1 cup low-sodium beef broth
• 1 tablespoon crushed red pepper flakes


Mix together all ingredients (except the ground chuck and beef broth) in a large mixing bowl. Then add the ground chuck and mix thoroughly.

To make the meatballs, take about 1 1/2 oz. of meat mixture and shape into balls using two spoons. Arrange meatballs on a baking sheet about 1/4 inch apart.

Before baking, cover the bottom of the baking sheet with beef broth. Bake for about 20 minutes at 375 degrees or until the meatball are just cooked through.