Wanderlust Vineyard

Featured Recipe

Rosemary Lamb Meatballs with Roasted Tomato-Pepper Sauce

Perfect with the Wanderlust 2020 Grenache.

Ingredients

• For the meatballs:
• 1 lb ground lamb
• ⅓ cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• For the sauce:
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1 can (14 oz) crushed tomatoes
• ½ small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• Salt and pepper
• Chopped parsley and grated Parmesan for serving

Directions

1. Mix the lamb, breadcrumbs, egg, garlic, rosemary, paprika, salt, and pepper. Form into approximately 16 meatballs.
2. Heat the olive oil in a large skillet over medium heat. Brown the meatballs for 6–8 minutes, turning occasionally. Transfer them to a plate.
3. In the same skillet, sauté the onion for 3 minutes. Add the garlic and cook for another 30 seconds.
4. Stir in the roasted peppers, crushed tomatoes, and oregano. Season lightly with salt and pepper.
5. Return the meatballs to the skillet. Cover and simmer for 15–18 minutes, until completely cooked.
6. Finish with parsley and Parmesan. Serve with creamy polenta, crusty bread, or roasted potatoes.

Serve the Grenache slightly cool—around 60–65°F.