Red Pepper Meatballs with Wine Sauce

Red Pepper Meatballs with Wine Sauce

Red Pepper Meatballs with Wine Sauce
This recipe serves 3-4 people.

Meatball Ingredients
1lb ground veal
1lb pound ground beef
3/4 cups panko
1 cup Castelvetrano olives, chopped
1 tsp smoked paprika
2 tsp Italian seasoning
1 egg, beaten
¼ cup olive oil
salt and pepper to taste

Red Pepper & Wine Sauce
1 tbsp olive oil
1 shallot, chopped
1 roasted red pepper, chopped
3 garlic cloves, minced
24 oz tomato sauce
1 tsp smoked paprika
1 tsp oregano
1 tsp fresh basil, chopped
1 cup Theopolis Vineyards 2017 Pinot Noir
salt and pepper to taste
STEP 1 Preheat the oven to 375° F. Using your hands, combine all the meatball ingredients into a wide bowl and mix until they are well incorporated. 
STEP 2  Roll mixture into 1.5" meatballs and place in a greased baking dish. Bake for 13 minutes on each side until they are golden brown and reach an internal temperature of 160° F
STEP 3 In a large skillet over medium heat, saute the onion and garlic in olive oil until fragrant. Add in the roasted red pepper and cook an additional minute. Slowly pour in the Theopolis Vineyards 2017 Pinto Noir and add the tomato sauce, oregano, and paprika. Reduce heat to medium-low, cover, and cook for 10 minutes. Add salt and pepper to taste.
FIN. Add the baked meatballs to the sauce and cook for another 3 minutes. Top with chopped basil and serve hot as tapas or as a salad topper or meatball sub along with a glass of Pinot. 

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