Sangiovese is known for being a food friendly wine. It is an Italian varietal, therefore most commonly paired with Italian cuisine. The 2015 Carr Sangiovese, with bold tannins, red fruit, and flavors of dried spices, is diverse enough to pair with plenty of other fare. We like it best with this Mediterranean gyro. With refreshing Tzatziki sauce and seasoned meatballs, this dish has enough flavor to stand up to this full bodied Sangiovese.
Mediterranean
Meatball Gyros
Ingredients:
- 1 c. Greek yogurt
- ¼ c. cucumber, grated
- 2 garlic cloves, minced
- 1 tsp. olive oil
- 1 tbsp. fresh dill
- salt and pepper
- 1 tbsp. lemon juice
- 1 lb ground chuck
- ¼ c. dry Italian breadcrumbs
- 1 large egg
- 3 tbsp. fresh parsley, divided
- ½ tsp. ground cumin
- 1 c. cucumber, diced
- 1 c. tomato, diced
- ½ c. red onion, diced
- 4 flatbreads
Directions:
1. Combine the Greek yogurt, grated cucumber, half of the minced garlic, olive oil, dill, salt, pepper and lemon juice in a bowl. Stir to combine to make your Tzatziki sauce. Cover and refrigerate until ready to serve.
2. Preheat the oven to 425°F. In a large mixing bowl, combine the ground chuck, Italian breadcrumbs, egg, 2 tbsp. of the parsley, the remaining garlic, cumin, salt, and pepper. Mix well to combine and then form into 1-inch meatballs. Place them on a lightly greased baking sheet and bake for about 10 minutes, until cooked through and no longer pink inside.
3. While the meatballs are cooking, combine the diced cucumbers, tomatoes, red onions, and remaining parsley in a serving dish. Salt and pepper to taste.
4. When the meatballs are done, remove them from the oven to rest. Turn the oven up to broil and place the flatbread on a baking sheet. Broil until lightly toasted on both sides.
5. To assemble, place meatballs down the center of each flatbread. Spoon a generous amount of Tzatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber salad. Wrap up and enjoy!
Serves 4
recipe adapted from Our Life Tastes Good