As we head into summer, finding versatile red wines that match long days, warm weather, and fresher flavors can be difficult. Sometimes white wine just isn’t what you’re after! Thankfully, the fruit-forward characteristics of Sta. Rita Hills Pinot Noirs offer the perfect complement to almost any summer meal. These Asian-Inspired Meatballs are on the lighter side, loaded with plenty of bright flavors from scallions and fresh ginger. Serve alongside a slightly-chilled bottle of the 2017 Carr Pinot Noir, Pommard, and your weeknight summer dinner plans are set.
Asian-Inspired Scallion Meatballs with
with Carr Pinot Noir, Pommard
Ingredients for the meatballs:
- 1 pound ground turkey or chicken
- 4 large scallions, finely chopped
- Half bunch of cilantro or parsley, finely chopped
- 1 egg
- 2 tablespoons bread crumbs
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
Ingredients for the sauce:
- 1/2 cup brown sugar
- 1/2 cup white mirin (or white wine)
- 1/2 cup water
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground coriander
- Black pepper or red pepper flakes
- To make the meatballs, mix ground meat, scallions, cilantro, egg, sesame oil, bread crumbs, soy sauce, and salt and pepper in a large bowl. You can use your hands or two forks to mix well. Chill the mixture in the refrigerator for a few minutes to let it rest before rolling the meatballs.
- With damp hands, roll roughly 2 tablespoons of the mixture per meatball (slightly smaller than a golf ball). I came out with about 16. Assemble on a baking sheet and let chill in refrigerator another few minutes before cooking.
- Meanwhile, make the sauce. Bring all ingredients to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to low and let simmer, stirring occasionally, until reduced by half, about 30 minutes. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step.
- In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Spoon sauce over meatballs and serve alongside your other favorite Asian-inspired dishes.
Put the raw meatballs on a baking sheet so you’re ready to go when it’s time to brown them in a skillet. And don’t forget to pour yourself a glass of Pommard Pinot Noir in the meantime!