I recently prepared these Sicilian Meatballs in a small bite-sized version then soaked them in a white wine (Pinot Grigio) heavy cream  sauce with sauteed shallots for a large wine tasting event I hosted – they literally flew out the door!

I think these meatballs are actually better in the small form: More surface area to get crispy YUM!  They freeze well, so you can make a big batch and pull them out whenever you need them.

Ingredients:  

• 2/3 cup fresh bread crumbs 
• 3 tablespoons milk 
• 1/3 cup freshly grated Parmesan cheese 
• 1/4 cup finely chopped onion
• 2 tablespoons dried oregano 
• 2 tablespoons fennel seeds 
• 1 large egg 
• 1 garlic clove, minced 
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/3 pound ground veal 
• 1/3 pound ground  chuck 
• 1/3 pound ground  pork 
• 2 tablespoons pine nuts, toasted 
• 2 tablespoons dried currants 
• 2 tablespoons chopped sun-dried tomatoes  

For Meatballs: Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, oregano, fennel, egg, garlic and pepper. Add meat, pine nuts, sun-dried tomatoes and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls.  Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes

By Traci Garrett

I put together this recipe to pair with Mandolina 2007 Pinot Grigio: a lovely and bright California Pinot Grigio. I thought it would work well cleansing the palate and it proved rather successful.  The cream and “oily fish” sensation in the mouth combined with the crisp Pinot Grigio was perfect and everyone loved the two together.  This recipe is very easy, so when you find some good quality smoked salmon give it a try.

• 1 medium shallot; sliced thin
• 1 cup white wine 
• 1/4 cup butter
• 2 cups heavy whipping cream
• zest of 1 medium lemon
• 1 tablespoon lemon juice
• salt and freshly ground pepper to taste
• 1 cup sliced smoked salmon
• 1/2 cup Parmesan cheese

Simmer the sliced shallots in the white wine, in a large frying pan, until limp. Add the butter and cream, salt, pepper and lemon zest.  Simmer until mixture starts to thicken, 5-10 minutes.  Add lemon juice, salmon and  1/4 cup parmesan cheese ; simmer for 1-2 minutes more.

Drain pasta and toss with sauce.  Add more parmesan cheese and freshly ground pepper to taste.