INGREDIENTS: MEATBALLS

• 2 c breadcrumbs
• ¾ c whole milk
• 1 egg
• 1 lb ground beef
• 1 lb ground pork
• 1 c yellow onion, finely minced
• 1 Tbsp dried oregano
• 1 Tbsp chopped parsley
• 2 Tbsp salt
• 1 Tbsp olive oil
• 1 28oz can diced tomatoes
• 1 cup chicken stock
• Parmigiana-Reggiano for grating

INGREDIENTS: POLENTA

• 2 c water
• ½ c polenta
• 1 c grated Pecorino Romano
• ¼ c unsalted butter
• 1 bunch chives, finely chopped

INSTRUCTIONS: MEATBALLS

• In a large bowl mix the egg, bread crumbs and milk and allow the bread to hydrate for 5 minutes.
• Add the meats, onion, oregano, parsley and salt and mix gently with your hands until completely combined.
• Refrigerate mixture, covered, for 1 hour. Portion the meatballs to 2-3 ounces.
• In a large skillet, heat olive oil and brown the meatballs on all sides over medium high heat.
• Deglaze the pan with the tomatoes, cooking over medium high heat for 10 minutes.
• Add the chicken stock and cook for an additional 10 minutes.
• Serve 2-3 meatballs over a large scoop of polenta and cover with freshly grated parmigiana-reggiano.

INSTRUCTIONS: POLENTA

• Bring water to a boil over high heat, turn down to medium and whisk in the polenta.
• Whisk until the mixture comes together (3-4 minutes).
• Cook over low heat for 20 minutes, stirring regularly and adding 1 Tbsp of water if it becomes too thick.
• Remove from heat, add the butter, cheese and chives, and season with salt.

Pair with

Sonoma County Cabernet Sauvignon