On another super rare occasion, I found myself with just a tad bit of leftover wine.
It really never happens…well, ok…sometimes.
But, as an extreme creature of habit, an intensely ritualistic and “rule” oriented woman, it’s almost guaranteed that the math will work out just so that not a single drop of red wine will be left behind.
And the proof is in the pudding (or the merlot sauce below), that single drop will NEVER go to waste!
The red wine wafting through the rafters, coupled with the amazing fragrance of fresh rosemary and sautéed onions is liable to leave you intoxicated from aroma in and of itself.
And once you devour even just one bite, all hope is lost. You’re done for…it’s that good.
Rosemary Merlot Meatballs and Mushrooms
1 lb. 85% lean grass fed or organic ground beef
1 Tbs. fresh rosemary, minced and divided
1 Tbs. butter
1/2 yellow onion, diced
1 cup white mushrooms, sliced
1/2 cup heavy cream
1/2 cup merlot (any red wine will do)
sea salt and pepper
blue cheese (optional)
Preheat the oven to 425 degrees.
Liberally season the ground beef with salt and pepper, as well as 1 Tbs. fresh rosemary. Form into golf-ball sized meatballs. Bake, covered, for about 40 minutes.
Meanwhile, melt the butter in a medium sized saucepan over low heat. Add the onions and mushrooms, as well as more salt and pepper. Sauté until the onions are golden brown and the mushrooms have released their juices.
Add the cream and wine. Lower heat to a simmer. Stir and continue to cook until reduced by at least half, if not 2/3 (depending on how thick you like your sauce). Watch carefully and stir often to prevent burning.
Sprinkle in remaining 1 Tbs. of fresh rosemary and cook an additional 2-3 minutes.
Serve the sauce drizzled over the meatballs and topped with some delicious blue cheese.