We’ve got a great deal going on now for one of our staff & customer favorite weeknight red wines, Carraia Aglianico. Aglianico is an ancient varietal with Greek origins that thrives in Sicily’s sunny, warm Mediterranean climate. This is the perfect bottle to open at home with your mom’s classic lasagna recipe, on Friday pizza night with the family, or even try your hand at making the Cheese Shop’s delicious Sicilian Meatballs. This wine features rustic flavors of dark berries and deeply infused spice on the finish. This medium bodied wine is a great balance of fruit, tannin, and acidity. You’ll love its versatility!
Surdyk’s Cheese Shop Sicilian Meatballs
Pair with Carraia Aglianico
Two 28-ounce cans peeled Italian tomatoes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 slices of white sandwich bread
4 large eggs, beaten
3 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
1 teaspoon minced marjoram
2 pounds ground beef chuck
1/2 cup dried currants
1/4 cup pine nuts
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup plain dry bread crumbs
2 cups vegetable oil, for frying
1. Pour the tomatoes into a large enameled cast-iron casserole and crush them. Add the olive oil and season with salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 30 minutes.
2. Meanwhile, in a bowl, soak the bread in water until saturated. Squeeze out the water and transfer the bread to a large bowl. Mash the bread to a paste, then stir in the eggs, garlic, parsley, marjoram, 1 tablespoon of salt and 1/2 teaspoon of pepper. Mash until smooth. Add the chuck, currants, pine nuts, and cheese and mix until combined. Add the bread crumbs, 1 tablespoon at a time, and knead until the mixture is firm enough to roll. Form the mixture into 36 meatballs (about 3 tablespoons each), tucking in the currants and pine nuts.
3. In a large nonstick skillet, heat the vegetable oil over moderate heat until shimmering. Fry the meatballs in 2 batches, turning, until browned and cooked through, about 12 minutes per batch. Using a slotted spoon, transfer the meatballs to a plate. Add the cooked meatballs to the sauce and simmer for another 30 minutes. Serve in bowls, passing more cheese at the table.