Best Ever (Easy) Baked Meatballs
- 1 pound lean ground beef
- ½ cup onion finely chopped
- ¼ cup dried bread crumbs
- 2 garlic cloves minced
- 1 egg
- ¼ cup parmesan cheese finely grated
- 3 Tbsp. ketchup
- 1 tsp. salt
- ¼ tsp. pepper
- 1 Tbsp. parsley minced (or about 1/2 Tbsp. dried)
Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.
Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.
Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.
© Recipe courtesy of Jenn of Yummy, Healthy, Easy.
JANUARY WINE CLUB:
Domaine de Lilotte
Merlot, Cabernet Sauvignon, Cabernet Franc
MELLOW WINE STYLE
Aged in vats, this dry, red wine expresses balance and spicy aromas when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now or lay down for 2 or 3 more years.
Varietal: 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc
Analysis: 13.00% alcohol / volume
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar
Pairing: Great with pork chops and a nice honey mustard sauce
In the Vineyard: The Domaine de Lilotte is located in the village of Tauriac, in Côtes de Bourg wine region, to the north of Bordeaux. Produced by a 4th generation family, the estate was added to the Haut-Maco family business in the 1970s. Domaine de Lilotte is a clos of just 13 hectares on a clay, alluvium, and sand soil located near the river. The average age of the vines is 25 years old and grass is grown between the rows to create competition for the plants. Vines are de-leafed on the east side in July. Since 2018, the farm has been Certified HVE 3 (“Haute Valeur Environnementale Niveau” 3 or “High Environmental Value” Level 3) – the highest level possible in this French environmental certification.
About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.
In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the Malolactic Fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.
Photos and information © Domaine de Lilotte – All Rights Reserved.