Another one of my “go-to” meals are stuffed meatballs – spicy Italian sausage meatballs, sweet Italian sausage meatballs or chicken meatballs topped with an easy pesto-tomato sauce. Several years ago, I was introduced to this easy-to-make sauce while watching a cooking show on the Food Network and it’s still a staple in many of my dishes today. Last night I didn’t have sausage in the refrigerator however I had ground turkey, fresh herbs, cheese and bread crumbs – voilà!
1 pound ground turkey
1/2 cup bread crumbs
1/4 cup shredded Parmesan
1/2 cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped
1 garlic clove, minced
2 teaspoons fresh basil, chopped
1/2 teaspoon cayenne
Extra parsley for garnish
1 tub bite size fresh Mozzarella balls
Preheat oven to 400 degrees. Combine all ingredients, except the oil and Mozzarella balls, in a bowl. To form each ball, take a handful of the mixture and wrap it around a piece of mozzarella. Drizzle olive oil over the meatballs and bake for 15 – 20 minutes or until meatballs are cooked through and are evenly browned. Top meatballs with homemade pesto-tomato sauce and garnish with extra parsley.
1 tub good quality fresh pesto (or homemade pesto)
1 can quartered or halves tomatoes
Salt & pepper, to taste
Add the tomatoes to a saucepan over medium heat and mash with a potato masher. Add salt and pepper to taste and simmer for about 8 – 10 minutes. Turn off heat and stir in a 1/2 cup of pesto. Serve over meatballs with your favorite red wine. Some excellent wine choices would be a Super Tuscan, Sangiovese, Rioja or even a Merlot.
Whew! Looks like some time has passed since our last blog post! What can I say… December was a busy month with the holidays and all, not to mention the planning of my sister’s baby shower (pictures will be up soon!) So thanks for sticking around… 2014 has kicked off to be a fabulous year so far and we can’t wait to share our latest posts with you. First of which is this AMAZING Cabernet Braised Short Ribs over crispy polenta.
Heat oil in a heavy skillet over high heat. Add the short ribs, season with salt and pepper and brown on all sides, about 3 minutes each side. Carefully place the caramelized short ribs in your slow cooker.
Add the minced onions to the skillet and cook on medium heat until they are soft and translucent (about 5 minutes). Add the tomato paste and mash the paste into the onions and continue cooking for about 3-4 minutes. Add the Cabernet, beef broth, brown sugar, salt, pepper and flour. Stir well. Bring the sauce to a boil and then simmer. Pour the sauce over the ribs in the slow cooker and cook for 5 1/2 – 6 hours on high. The meat should be falling off the bones!
Serve over creamy polenta or crispy polenta cakes and enjoy with a glass of Creekview Cabernet Sauvignon.
Cheers ~ Crystal
Creekview Vineyards Cabernet Sauvignon
I decided to open up a beautiful 2006 Creekview Vineyards Cabernet Sauvignon from the Santa Clara Valley. I’ve had this bottle for a few years now and thought tonight was the perfect time to crack it open, incorporate it in this dish and enjoy a glass. Aromas of dark cherry and plum with a hit of vanilla. Full bodied with flavors of licorice, cherry and cocoa and a smooth, soft finish. While there isn’t any 2006 left to get your hands on, the 2010 vintage is tasting amazing and available online or at the winery.
It’s Wednesday, well Wine Wednesday that is, and I’ve selected to feature the 2011 King’s Ransom Russian River Valley Pinot Noir. Their philosophy? To craft the best expression of Pinot Noir while capturing the hallmark attributes the Russian River Valley … Continue reading →