Russian River Valley Meatballs-n-Gravy

  • 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
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.