Russian River Valley Meatballs-n-Gravy


Ingredients:
  • 3/4  cup  olive oil
  • 2 lbs.  lean ground beef sirloin
  • 1  cup  seasoned bread crumbs
  • 2  medium red onions
  • 1/4  cup  parsley, finely chopped
  • 2  large garlic clove, minced
  • 1  tablespoon  cornstarch
  • 1  cup  heavy cream
  • 2  large eggs, slightly beaten
  • 1/2  teaspoon  allspice
  • 1/4  teaspoon  white pepper
  • 2 teaspoons  salt
  • 2 teaspoons  Kozlowski Farms Red Raspberry Vinegar
  • 4 cups  beef broth
  • 2 cups  Pinot Noir wine (Sebastopol Vineyards Dutton Ranch is a great choice!)
  • 1  cup  water
  • 1/4  cup  flour
  • 1  teaspoon  salt
  •   fresh groung pepper to taste
  • 1/2  cup  Pinot Noir wine
Directions:
Preheat oven to 325 degrees.

Heat olive oil in large heavy skillet.

Blend together ground sirloin, bread crumbs, chopped onion, parsley, garlic, cornstarch, heavy cream, eggs, allspice, white pepper, 2 teaspoons salt and 2 teaspoons Kozlowski Farms Red Raspberry Vinegar.

Shape into small balls about the size of a golf ball. Brown well on all sides in heated oil. Remove from pan and set aside in a large heavy duty covered roasting pan.

Add 1/4 cup flour to skillet. Stir until all flour dissolves. Blend in beef broth, 2 cups wine, water, salt and pepper.

Cook, stirring to a smooth consistency until gravy reaches a simmer.

Pour Pinot Noir gravy over meatballs, cover and place in pre-heated oven for 1 to 1-1/2 hours.

Put in last 1/2 cup wine and return to oven for an additional 15 minutes.

Serve over your favorite mashed potato recipe.