Gather around the table to celebrate the day with a hearty meal.
~ Makes 50-60 meatballs.
~ Prep time: 40 minutes, plus 20 minutes baking time.
~ Cooking time: 2-1/2 - 3 hours (low heat)
- 1 can diced tomatoes (14.5 oz.)
- 2 Tbsp. tomato paste
- 1 tsp. red pepper flakes
- ½ C basil, chopped
- ¾ C Korbel Rouge
- Kosher salt to taste
- 1 C Italian-seasoned bread crumbs
- ¼ C minced pimiento-stuffed green olives
- 4 cloves garlic, minced
- 2 eggs, beaten
- 2 Tbsp. minced lemon zest
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 lb. ground beef sirloin
- 1 lb. ground pork
- 4 oz. grated Asiago cheese
Preheat oven to 400*. Coat a baking sheet with nonstick spray, set aside.
Combine diced tomatoes, tomato paste, pepper flakes, and salt for the sauce in a 4-6 quart slow cooker. Cover; cook on low heat setting while preparing meatballs.
Mix together bread crumbs, olives, garlic, eggs, zest, 1 tsp. salt, pepper, paprika and Asiago cheese for the meatballs in a large bowl. Add ground beef and pork; mix well. Form mixture into 1-inch balls. Place meatballs on the prepared pan; bake until meatballs are cooked through, about 20 minutes.
Transfer meatballs to slow cooker, toss in sauce to coat. Cover; cook on low-heat setting for 2-1/2 - 3 hours.
Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.