1lb. ground pork

1lb. ground chuck beef

2 eggs

½ cup breadcrumbs or panko

½ cup milk

3tbsp chopped parsley

3tbsp chopped cilantro

1tbsp Handley Cellars Pinot Blanc

2 cloves chopped garlic

¼ grated white onion

1tbsp each salt & pepper

1tsp smoked paprika

½ tsp cumin


3 medium tomatoes

½ minced onion

1 finely chopped carrot

4 cloves minced garlic

¼ cup finely chopped parsley

¼ cup brandy

¼ cup Handley Cellars Pinot Blanc

2 cups chicken stock

1tbsp flour

1tbsp saffron

1tsp sweet paprika

1tsp ground coriander


Food Scale & 1 oz. scoop




In a large bowl combine all ingredients and mix using your hands.  Don’t squeeze the products together, rather fluff the products together with your fingers.  Squishing makes the meatballs hard. Cover and refrigerate 2 hours to overnight.

Form the meatballs: Pre-heat oven to 400. Scoop a heaping 1oz of the meat mixture and place onto food scale; you’re looking for 1.5 oz. of meat mixture.  Then form into a ball again not squishing the meat.  Space them out on a parchment lined baking sheet.  Bake them in a 400-degree oven for 20 minutes, turning them over ½ way through the cooking time.


Grate the tomatoes on the large holes of a box grater over a bowl until only the skins remain; discard the skins.  Set grated tomato aside.  Add the onion, carrot, garlic and a large pinch of salt to a saucepan and cook over medium until just brown, 5 minutes. Add the saffron and cook one minute.  Add the grated tomato, parsley, paprika and ground coriander. Simmer over medium heat until it starts to reduce, then add the wine, brandy and flour simmering until it begins to thicken.  Transfer to a blender, puree until smooth.  Return to sauce pan, cover and keep warm over low heat. Spoon the meatballs into bowls and top with sauce. Garnish with chopped parsley and or cilantro.