Barefoot Wine & Bubbly
search barefoot

Want to find a store near you? Interested in receiving ? Search the site anytime just by typing!

search barefoot
March 28, 2015

Barefoot Cabernet Sauvignon Meatball Sliders

SHARE

We dare you not to love these Meatball Sliders, made with Barefoot Cabernet Sauvignon! Not only are they tasty, but they're so easy to whip up for a weekend dinner. Meatballs simmered in a Cabernet marinara sauce, paired with a crusty garlic roll sprinkled with cheese, is our idea of the ultimate bite-sized slider. Bon appetit!

Start by making the meatballs. In a large bowl, combine the ground sirloin and ground pork. Also throw in the eggs, breadcrumbs, grated parmesan, salt, pepper, chili flakes, parsley, grated garlic and milk. Mix with your hands, or a spoon, until everything to well combined. Try not to over-mix it as that will make your meatballs tough.

Shape the meatballs into even rounds the size of golf balls, placing them on a plate or platter as you shape them. A good tip is to use a medium-sized ice cream scoop to help you shape them! Heat a large deep skillet (or pot) over medium-high heat. Add the olive oil and heat through. Once hot, sear the meatballs in batches, until brown and crispy on all sides. We're not looking to cook them all the way, rather just get a nice color and crust on them. They'll finish cooking later on in the sauce. Cook the meatballs in batches so that they brown evenly without crowding the pan. Once they are browned, transfer to a plate or platter and continue searing the remaining meatballs. Once all are done, set them off to the side.

Remove all but a tablespoon of grease from the skillet or pot and return to the stove. Add the onions and garlic and saute for about 5 minutes, or until soft and translucent. Season with a bit of salt, pepper and chili flakes. Add in the Cabernet Sauvignon, allowing it to cook down slightly. Then throw in the crushed tomatoes, tomatoes, tomato sauce and tomato paste. Season with a bit more salt and pepper and a tad bit of granulated sugar. Allow the marinara to come up to a simmer and cook for about 15 minutes, stirring occasionally. Then add in the meatballs, making sure to nestle them all into the sauce. Cover the skillet or pot and reduce the heat to as low as it will go. Allow the meatballs to finish cooking through, simmering for about 45 minutes. Stir once or twice as it cooks to make sure nothing is sticking to the bottom. Once the meatballs are cooked, add in a bit of fresh basil.

While the meatballs finish cooking, prepare the rolls for the sliders. We used mini ciabatta rolls found at the grocery store. In a small skillet, melt the butter and add in the chopped garlic and parsley. Allow to cook for a few minutes. Place the rolls on a baking sheet and brush them liberally with the garlic and parsley butter. Toast in the oven for 5 minutes or until golden brown and crusty.

Finally, it's time to assemble the sliders! Split open the rolls and lay down a meatball on the bottom half of each roll. Spoon a bit of sauce over each meatball and sprinkle with shredded mozzarella cheese. The more the merrier! Place the top on each and skewer with a toothpick to hold in place. Serve with a glass of Barefoot Cabernet Sauvignon and dig in!

Barefoot Cabernet Sauvignon Meatball Sliders

For the meatballs:

1 pound ground sirloin

1 pound ground pork

2 large eggs

1/2 cup plain breadcrumbs

1/2 cup grated parmesan cheese

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon red chili flakes

2 garlic cloves, grated

1/4 cup fresh parsley, chopped

1/2 cup whole milk

2 tablespoons olive oil

For the marinara:

3/4 cup Barefoot Cabernet Sauvignon

1 small yellow onion, chopped

2 garlic cloves, minced

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon red chili flakes

1 (28 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1 tablespoon tomato paste

1/2 cup fresh basil, chopped

For the garlic rolls:

mini ciabatta rolls

4 tablespoons unsalted butter

4 garlic cloves, minced

2 tablespoons fresh parsley, chopped

1 cup shredded mozzarella

In a large bowl, combine the ground sirloin, ground pork, eggs, breadcrumbs, parmesan, salt, pepper, chili flakes, garlic, parsley, and milk. Mix until well combined. Portion out the mixture into 15 (or so) meatballs that are all the same size. Place them on a plate or platter as you shape them. Heat a large skillet or pot over medium-high heat. Add the olive oil and heat through. Once hot, sear the meatballs in batches, sautéing until brown and crispy on all sides. They’ll finish cooking later on in the sauce. Transfer the browned meatballs to a platter or plate, and continue searing the rest. For the sauce: Discard all but 1 tablespoon of grease from the skillet or pot and add in the chopped onions and garlic. Sauté for about 5 minutes or until soft and translucent. Season with ½ teaspoon salt, ½ teaspoon pepper, and chili flakes. Stir in the wine and allow to cook down slightly, by half. Add in the crushed tomatoes, tomato sauce, tomato paste and the remaining salt and pepper. Bring to a simmer and allow to cook for about 15 minutes. Lower the heat and add back in the seared meatballs. Cover and simmer for about 45 minutes. Right before serving, preheat the oven to 350 degrees F. Place the rolls on a baking sheet. In a small sauce pot melt the butter, and add in the garlic and parsley. Cook for about 5 minutes on low to develop the garlic flavor. Brush the garlic parsley butter on the rolls and bake for 5 minutes to toast. Stir the chopped basil into the meatballs and remove from heat. To assemble, split the rolls in half and place one meatball on the bottom part of each roll. Spoon over some of the Cabernet marinara and sprinkle with cheese. Skewer the top bun with tooth pick and serve!

You might also like:

September 26, 2014

Barefoot Wine Quotes No. 1

Who doesn't love a good glass of wine...or a good wine quote for that matter?

July 20, 2015

The Dog Days of Summer Call for a Doggone Good Cocktail!

Whew...it's getting hot outside! Like really, really hot. Never fear - we've got the perfect way to cool down with our Melon Mint-jito cocktail.

July 9, 2015

Perfectly Pink Punch - Summer's Perfect Pairing!

How do we describe our Perfectly Pink Punch? It's like sipping a summer sunset.

February 18, 2015

Wine & Chocolate Pairings

Valentine's Day has come and gone, but we have a sneaky suscipion there may be some leftover chocolates lingering around your household.

June 1, 2015

Puttin' On The Sangria Spritz!

It's #SpritzerSeason and we've got the perfect cocktail recipe for every get-together you'll go to this summer - Sangria Spritz!

June 30, 2015

Don't Miss Our Sun-kissed Spritzer!

It's officially summer! And that means it's time to get out there and soak up the sun!

Consider this a compliment