Baked Meatballs

Baked Meatballs
Serves 4

I’m a proponent of combining the ball baking and sauce making in one step. If you’re feeling saucy, feel free to make your favorite homemade tomato sauce, otherwise opt for two large jars (usually 24 ounces or so). Pair with our 2021 Merlot Archilla, a lush velvety wine with notes of cherry and an earthiness that not only complements these meatballs but other Italian favorites such as Bolognese or roasted pork.  

½ cup panko breadcrumbs, plus more for garnish
¼ cup + a splash more whole milk
1 lb. ground beef
1 heaping tablespoon Dijon mustard
1 teaspoon salt
1 shallot, minced
1 garlic clove, minced
2, 24-ounce jars tomato sauce
½ cup grated Parmesan cheese
Extra virgin olive oil, garnish 
Handful basil leaves, garnish
Spaghetti, for serving
Bread, for serving

Preheat oven to 375° F. Place panko on the bottom of a large bowl and add milk, using just a hair more if needed to coat and wet breadcrumbs so they melt. Let the mixture sit for a minute. Add beef, mustard, salt, shallot, and garlic. Mix together until fully combined. 

Add sauce to a large casserole dish and roll 8 balls (for 2 large each) and place evenly spaced in the tomato sauce. Garnish with a sprinkling more of breadcrumbs, Parmesan, and a drizzle of olive oil. Bake for 45 minutes or until meatballs are cooked through and browned on top. Garnish with basil and more cheese if desired. 

Serve with al dente spaghetti or desired noodle, and/or bread.