Lamb shoulder makes luscious meatballs because the ground meat has sufficient fat. It stays moist, even when reheated, so you can make the dish hours ahead. Brian sometimes makes miniature lamb meatballs to serve to visitors who participate in the winery’s Wine and Food Pairing Experience. In this larger size, the meatballs look and taste as if they were made by an Italian grandmother. Pair with pasta or white beans.

　　

Ingredients

serves 4

　　

Meatballs

1 cup fresh bread crumbs, prepared in a food processor from crustless day-old bread

　　1/4 cup whole milk

　　1 pound ground lamb shoulder

　　1 large egg, lightly beaten

　　1/2 cup minced yellow onion

　　1/4 cup freshly grated pecorino cheese

　　3 tablespoons minced flat-leaf parsley

　　1 teaspoon minced fresh oregano

　　2 teaspoons kosher salt

　　Freshly ground black pepper

　　5 tablespoons extra-virgin olive oil

　　1 red bell pepper, cut into 3/4-inch dice

　　1 yellow bell pepper, cut into 3/4-inch dice

　　2 large cloves garlic, minced

　　One 28-ounce can plum tomatoes, chopped, with juice

　　1/2 cup Cakebread Cellars Sauvignon Blanc

　　1/3 cup pitted and halved green olives, such as picholines

　　2 tablespoons capers, rinsed

　　Chopped flat-leaf parsley for garnish

　　

Step 1

For the meatballs: Put the bread crumbs in a small bowl, pour the milk over them, and let soften for 10 minutes. Squeeze to remove excess milk and then put the bread crumbs in a large bowl. Discard the milk. Add the lamb, egg, onion, cheese, parsley, oregano, salt, and a few grinds of pepper. Mix gently with your hands. Fry a small patty in a skillet and taste for seasoning; add more salt if necessary. With lightly oiled hands, divide the mixture into 8 equal pieces and roll into 8 meatballs.

　　

Step 2

Heat a large, wide skillet or pot over high heat. Add 3 tablespoons olive oil. When the oil is hot, add the meatballs and brown all over, about 4 minutes. Set the meatballs aside on a tray. Pour off and discard the fat in the pan.

　　

Step 3

Return the pan to moderately high heat and add the remaining 2 tablespoons olive oil and the bell peppers. Sauté until slightly softened, about 3 minutes. Add the garlic and stir briefly to release its fragrance, then add the tomatoes and wine. Simmer for 2 to 3 minutes, then add the green olives and capers. Simmer briskly for 2 to 3 minutes to thicken the tomato juices, then return the meatballs to the pan. Cover, reduce the heat to low, and cook until the meatballs are fully cooked, about 15 minutes. Serve hot garnished with the parsley.

　　

Step 4

Enjoy with Cakebread Cellars Merlot or other medium-bodied red wine.

　　The Cakebread Cellars American Harvest Cookbook