November 23, 2015
Winery: Jowler Creek Vineyard and Winery
About 1 cup boiling water
¼ cup sun-dried tomatoes
1 ½ lb. round venison
½ cup finely chopped onion
1 egg, slightly beaten
1 cup soft bread crumbs
¼ cup shredded Parmesan cheese
½ teaspoon salt
⅓ cup ketchup
¼ teaspoon pepper
2 tablespoons ketchup
½ cup loosely packed fresh basil
2 tablespoons Jowler Creek Norton wine
1 tablespoon minced garlic
2 tablespoons shredded Parmesan cheese
Heat oven to 400°F. Pour enough boiling water over sun-dried tomatoes in small bowl just to cover; let stand 10 minutes or until tomatoes are softened. Drain well. Finely chop tomatoes.
Combine beef, venison, tomatoes, bread crumbs, onion, ⅓ C. ketchup, ¼ C. cheese, basil, egg, salt and pepper in large mixing bowl, mixing lightly but thoroughly. Shape mixture into 18 2-inch meatballs and place on rack in broiler pan. Bake in 400°F oven about 10-12 minutes.
Meanwhile, combine wine and 2 tablespoons ketchup. Generously brush meatballs with wine mixture. Cook a remaining 8-10 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color.