Suggested Wines

  • Meritage (Dry Red)
  • Lakeshore Ruby Red (Semi-Dry Red)

This recipe was featured as the 5th course during the 2015 New Release Wine & Food Pairings. Serve these delicious meatballs with your favorite red sauce. We like to incorporate a nice red wine in the sauce to marry the flavors between the food and wine.


  • 1 – lb. ground sirloin
  • 5 garlic cloves, minced
  • Salt & pepper to taste
  • 1 egg (room temperature)
  • ¾ cup water (room temperature)
  • ¾ cup fresh Reggiano Cheese, grated or shredded
  • ½ cup seasoned breadcrumbs


  1. Preheat oven to 375.
  2. Place meat in a mixing bowl and press lightly in bottom to form a bowl.
  3. Do not mix the ingredients as you go but layer in “meat bowl”. Over mixing will make your meatballs tough.
  4. Put garlic on top of meat and gently rub around to cover meat.
  5. Sprinkle with salt & pepper.
  6. Crack the egg and place on top of the garlic.
  7. Pour water on top of egg.
  8. Sprinkle the cheese over the water like a blanket.
  9. Cover the cheese with the breadcrumbs.
  10. Now you are ready to mix from the outside of the bowl to the middle. Go around the bowl 3 times folding the ingredients into the middle. DO NOT over handle the meat.
  11. Roll into your preferred size meatball and place on greased cookie sheet.
  12. Bake for 20 – 30 mins. Or until the top of the meatballs begin to brown.