What kind of wine with meatballs

By Kristin Donnelly Updated June 30, Save FB Tweet More. Grilled Middle Eastern Meatballs. Classic Spaghetti and Meatballs. Place one-third of the beef and fat in a food processor container. Pulse about 20 times until chopped medium fine, about 20 times.

With a plastic spatula, transfer the ground mixture to a bowl. Process the remaining two batches in the same way. Use in the meatball recipe of your choice. Ask the butcher to supply you with the fat—most likely, it will be free.

A recent trio consisted of grilled chicken balls with a mint-lemon-garlic sauce, alligator balls with a sweet-spicy sauce and mushroom-spinach tofu balls.

Place spinach with 2 tablespoons water in a large saucepan; cover and cook over medium- high heat until wilted, about 8 minutes. Drain and cool under running water, then squeeze out excess moisture and chop. Melt butter over medium-high heat in a large skillet.

Season with salt, thyme if using and red pepper flakes. Let cool. Meanwhile, in a large bowl, mix tofu and egg until fairly smooth, then stir in bread crumbs, cheese and mushroom-spinach mixture. Form into 1-inch balls. Heat 2 tablespoons olive oil over medium heat in a large skillet. Arrange half of the balls in the skillet. Cook, turning with tongs, until golden brown on all sides and heated through, about 10 minutes.

Heat remaining oil and cook remaining balls. Serve warm as cocktail snacks. Cook as described above. Meanwhile, heat 2 cups marinara sauce. Serves 4 makes 16 medium-sized balls. The wine is smoky, earthy and redolent of dried cherries and spice, making it a perfect companion for the natural woodsy mushroom and spinach flavors found in the balls.

By Toni Lydecker. Shutterstock Start. Is the sauce too sweet or spicy? The residual sugar of an off-dry Riesling will help to extinguish the fire.

Japanese Style Meatballs Tsukune are often made with chicken and served with sweet soy sauce. Choose either a light juicy red such Gamay Noir or an off-dry Riesling to match the sweet taste of the sauce. Make it a habit to eat and drink local.

Expand your skills to understand the passion that wine communicates. Not every table prefers red wines, and food is color blind. Drink white wine if that's what you enjoy with spaghetti and meatballs. A crispy, dry white wine like pinot grigio or chardonnay offsets some of the sweetness of the tomatoes and refreshes the palate.

During a special celebration, splurge on a sparkling prosecco instead. Prosecco is dry but remains fruity and balances the strong garlic and onion flavors of the spaghetti. Andrea Lott Haney writes articles and training materials for food industry publications. Having studied foodservice sanitation, nutrition and menu planning at Purdue University, Lott Haney has more than 10 years of experience as a catering and event planner for luxury hotels and currently tours the Midwest as a corporate customer service trainer and consultant.