Meatballs and wine courtesy of The Meatball Shop

A new finger food to please the home crowd.

Mortadella Meatballs Forget cheese and wine when you can serve meatballs and wine.

 

Cheese and crackers are great and all, but this season you want a new finger food to wow your guest with. Enter, Michael Chernow and Daniel Holzman of New York's Meatball Shop. The guys partnered with Clos du Bois winery to create custom meatball recipes and side dishes that work just as well for your swanky New Year's Eve soiree as they would for football night.

 

N-Y-T-M (Not your typical meatball)
Mortadella meatballs Pairs with Clos du Bois North Coast Cabernet Sauvignon

 

Yield 24 Golf-Ball Size Meatballs

 

1 ¾ pounds 80% lean ground beef
½ pound Mortadella, minced
1 small Carrot, minced
1 stalk celery, minced
1 small onion, minced
1 tbsp. chopped fresh oregano (or 1 tsp. dried)
¼ bunch parsley, chopped (about ¼ cup)
2 tsp salt
1 tsp ground black pepper
¼ cup heavy cream
2 tbsp tomato paste
1 cup bread crumbs
2 eggs
2 tbsp. olive oil

Preheat the oven to 450 deg. F.

Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.

Drizzle the olive oil into a large baking dish (9x13) making sure to evenly coat the entire surface, use your hand to help spread the oil.

Roll the mixture into round, golf ball sized meatballs making sure to pack the meat firmly.

Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.

Roast until firm and cooked through, about 20 minutes.

Allow the meatballs to cool for five minutes before removing from the tray.

 
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