Recipe: Postino WineCafé's Meatball and Goat Cheese

With the holidays around the corner, this recipe is perfect for your next gathering. This dish has been popular at Postino WineCafé since it was first introduced. Pair it with a bottle or three of your favorite wine and it’s sure to be a hit with friends and family at your next holiday gathering.

Makes approximately 50 meatballs

INGREDIENTS

• 1.5 lbs ground beef

• 1.5 lbs Italian sausage

• 1/4 cup extra virgin olive oil

• 2 cups yellow onion, diced

• 1 Tbsp garlic, minced

• 2 1/2 cups bread crumbs

• 1 cup heavy cream

• 2 eggs

• 1/2 cup parmesan, grated

• 1 tsp oregano, fresh & rough chopped

• 1 tsp basil, fresh & rough chopped

• 2 tsp Italian parsley, fresh & rough chopped

• 1/2 tsp paprika

• 1/2 cup kosher salt

• 1/2 Tbsp black pepper

• goat cheese, crumbled

PROCESS

1. Preheat the oven to 350 degrees.

2. Place ground beef and Italian sausage in a large stainless steel mixing bowl and set aside for later usage.

3. Add EVOO to a large pot and heat on medium high.

4. Add onions and saute for 8 minutes or until translucent.

5. Add garlic and saute for 1 minute.

6. Transfer to a half sheet pan and place in the refrigerator to cool.

7. In a medium mixing bowl, add bread crumbs and heavy cream and whisk together until bread crumbs have softened and mix becomes a smooth paste.

8. In a small mixing bowl, whisk eggs and pour evenly over the surface of the meat.

9. Evenly pour the bread crumbs over the meat. 

10. Add the rest of the ingredients evenly over the meat and mix all ingredients by hand until everything is evenly incorporated.

11. Scoop each meatball out and roll by hand into even round golf-sized balls. Then place on an unlined sheet pan.

12. Bake for 18 minutes (or until evenly cooked), then remove and allow to cool at room temperature for 30 minutes.

13. Crumble goat cheese and serve!