Julie and her Mother's contribution

Julie prepared meatballs with a zesty Zin sauce for our All American Zin Day on July 3, 2009. These are really excellent meatballs for any use and the zin reduction sauce made a special meatball into a real treat. I can't wait to try her BBQ sauce.



JULIE & HARRIET’S MEATBALLS
AMISTA VINEYARDS
JULY 3, 2009

HARRIET’S MEATBALLS
1 lb. hamburger
1 lb. seasoned pork sausage
¾ c oatmeal
½ c milk
½ c chopped water chestnuts
½ t onion salt
½ t garlic salt
3 T worshteshire sauce
Tobasco to taste
Shape into 1 inch balls. Place on broiling rack & broil for about 8 minutes, flip & broil for another 5 minutes. Meatballs should be browned on both sides.

JULIE’S ZINFANDEL SAUCE
1 c sugar
¾ c vinegar
¾ c water
2 t paprika
½ t salt
2 t corn starch
Zinfandel BBQ sauce ( recipe below)
Mix first 5 ingredients together in large saucepan over medium heat. Spoon a small amount into a small bowl & mix with corn starch. Add mixture back into sauce & add zinfandel BBQ sauce (recipe below). Add meatballs & simmer at least 10 minutes.

ZINFANDEL BBQ SAUCE
1 tablespoon butter
1 medium onion( about ¾ cup), finely chopped
2 cloves garlic, finely chopped
1 ½ cups Amista zinfandel
¾ cup ketchup
2 tablespoons brown sugar (or to taste)
2 tablespoons honey
1 teaspoon liquid smoke
Salt & pepper to taste
Melt butter in heavy saucepan & sauté onion & garlic over medium heat until just beginning to brown (3 – 4 minutes). Add wine and bring to a boil. Let the mixture boil until reduced to about ½ cup. Reduce the heat & stir in ketchup, brown sugar, honey & liquid smoke. Add salt & pepper to taste. Let the sauce simmer gently until thick (6-10 minutes).