It was Paul's turn to cook dinner on Sunday and he decided upon a recipe he had made before. I have to admit that this is one of my favourites - the meatballs are full flavoured and the rich sauce the perfect counterpoint to that. One of the things that make these so tasty is that the meatballs actually cook in the white wine.
Now the recipe doesn't call for any herb but we played a bit with that. Paul added about a teaspoon of dried dill to the sauce and it provided for a nice, complex layer of flavour.
Cooking Light suggests using a Reisling from Alsace or the Pacific Northwest - silly writers. I am sure that they meant to say Ontario. Because of our cooler temperatures Reisling's do particularly well here. We used a wine from Thirty Bench and it was fabulous. It was an 07 and we recognized right away that this was a stellar vintage in Niagara - I can't wait until next year when my favourite reds start to get released.
We served these on a bed of buttered egg noddles with some brussels sprouts on the side - a perfect antidote to the tail end of hurricane Ike which was lashing the area.
1/2 pound ground round
1/2 pound lean ground pork
1/4 cup dry breadcrumbs
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1 egg white, lightly beaten
Vegetable cooking spray
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine
1/2 cup nonfat sour cream
1/4 teaspoon pepper
Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.
Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.
Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs.
Yield:4 servings (serving size: 6 meatballs and 1/4 cup sauce)
CALORIES 224 (27% from fat); FAT 6.8g (sat 2.3g,mono 2.9g,poly 0.7g); IRON 2.3mg; CHOLESTEROL 68mg; CALCIUM 25mg; CARBOHYDRATE 8.4g; SODIUM 321mg; PROTEIN 29.4g; FIBER 0.4g
Cooking Light, JANUARY 1995