Pinot Noir Pork Meatballs

Paired with Holdredge Wines 2018 Pinot Noir Fort Ross-Seaview, Three Sisters Vineyard

  • meatball mix see recipe below

  • 3 heads fennel bulb, cut into ½ inch planks
  • 1/4 cup castelvetrano olives, pitted, rough chopped
  • 2 tsp coriander seeds, toasted, ground
  • 3 large heirloom tomatoes, cut into 1 ½ inch chunks
  • 1/4 cup parmesan, finely grated
  • kosher salt as needed
  • black pepper, fresh ground as needed
  • olive oil as needed
  1. Turn the broiler on medium high.
  2. Add 1 ½ tbsp of olive oil to a large 14” cast iron pan on high heat.
  3. When the oil reaches smoking point, add the meatballs and sear them on all sides until well caramelized. Then remove them from the pan and place on a paper towel.
  4. Add the fennel to the cast iron pan and lightly caramelize on medium heat.
  5. Add the tomatoes to a medium mixing bowl and drizzle olive oil. Season with salt, pepper, and coriander.
  6. Add the tomatoes to the fennel.
  7. Place the meatballs in with the tomatoes and fennel. Sprinkle the castelvetrano olives around the meatballs.
  8. Place the cast iron under the broiler and cook for 4 to 5 minutes, until the meatballs are cooked through.
  9. Evenly sprinkle the parmesan over the whole dish.

Meatball Mix

  • 1 pound ground pork
  • 1 cup sourdough bread, small diced + dried
  • 1/4 cup parmesan, finely grated
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp garlic, minced
  • 2 tbsp shallots, minced
  • 2 tsp kosher salt
  • ½ teaspoon chili flakes
  • olive oil a needed
  • 2 cups pinot noir
  • 6 sprigs fresh thyme
  • 1 tbsp fennel seed
  • 1-inch piece parmesan rind
  1. Add the pinot noir, thyme, fennel seed, and parmesan rind to a small saucepan on high heat. Reduce the wine by 2/3. Strain the wine, let cool to room temperature.
  2. When the wine is cooled, pour it over the dried bread and set aside.
  3. In a small sauté pan, add 1 tablespoon olive oil, basil, oregano, garlic, and shallots. On low heat, lightly sweat the garlic and shallots until translucent. Set aside to cool to room temperature.
  4. Remove the bread from the wine and squeeze out the excess wine.
  5. Add the bread, garlic-shallot mix, pork, parmesan, salt, and chili flake to a medium mixing bowl.
  6. Mix ingredients together well.
  7. Portion the meat into 2-ounce balls. Roll each ball to form golf ball shapes.