Russian River Valley Meatballs-n-Gravy
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.