Straight out of grandma’s recipe book, these classic meatballs are styled after a meal that Biltmore’s Estate Executive Chef Mark DeMarco’s grandmother and aunts made countless times during his childhood. For a tour de taste down memory lane, serve them with tomato sauce over your favorite pasta, or with fresh bread and creamy burrata cheese.

Wine Pairing Suggestion: The boldness of our Biltmore Estate® Limited Release Mourvédre pairs perfectly with the richness of this dish.

This versatile recipe can be incorporated into many different dishes, including spaghetti, subs, and stroganoff.

Biltmore® Grown Meatballs

Total Time: 1 hour 30 minutes   

Serving Size: 4-6 people

Ingredients:

• 1½ pounds Biltmore® Grown Ground Beef
• 4 tablespoons unsalted butter
• 1 white onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons kosher salt
• 2 large eggs
• 1 cup parmesan cheese
• 2/3 cup panko bread crumbs
• ¼ cup chopped parsley
• 2 tablespoons dried oregano
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Instructions:

• Preheat oven to 300°F. In a medium pan, sauté onions and garlic in butter until soft but not browned; season with salt.
• Remove from heat and let cool. Once cooled, mix onions and garlic with remaining ingredients and let sit for 10 minutes.
• Add ground beef and mix until well combined. Scoop meat mixture into ½-cup portions and roll between your hands to form smooth meatballs then place meatballs in a baking dish.
• Bake for approximately 20 minutes, or until meatballs reach an internal temperature of 155°F and serve immediately with your favorite pasta and sauce.

For a meatball sub, place meatballs on toasted baguettes, top with pasta sauce and fresh mozzarella or fontina cheese.