Smoked paprika turkey meatballs
BY BILL ST. JOHN
Pair these scrumptious, savory gobbler meatballs with wines, white or red, that do not fatigue. In truth, a wine’s refreshment quotient is one mark of its felicity at table, the better food wines—white or red—being not only flexible with various foods but also of the sort that “booster shot” the palate after bites, readying them for more of what’s to come. The key element? Fresh acidity.
Here’s what you’ll need:
1 pound ground dark turkey meat
1 egg
1/4 red onion, chopped very fine
1/4 cup dry breadcrumbs
1/2 teaspoon salt
1/2 teaspoon sweet or spicy smoked paprika
6 sprigs parsley, minced
1 can (15 ounces) tomato sauce
1 cup dry red wine;
Olive oil; salt & pepper
Here’s what you do:
Serves 4
Lightly mix turkey meat, egg, onion, breadcrumbs, salt, paprika and parsley; form into 2-inch balls. Heat 1 tablespoon oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, until browned on all sides, about 8 minutes. Add tomato sauce and red wine; lower heat to a simmer. Cook, turning the meatballs in the sauce occasionally, until meatballs are cooked through, 10-15 minutes. Serve with Spanish rice.
And the wines!
2017 Honoro Vera Rueda
The wine exudes intense aromas of white flowers and fresh fruit with exotic tropical notes infused with mouth-watering aromas of lemon curd. Beautifully focused and balanced on the palate with a lush mix of apple and pear.
2017 Green Quartz Sauvignon Blanc
Light yellow in color, This beautiful Sauvignon Blanc displays a complex nose of lime and grapefruit blended with herbs. Citrus and herb notes reappear on the palate. A fresh, bright and pleasing wine with nicely balanced acidity and good persistence.
2017 Chateau Mourgues du Gres Galets Rouge
This white blend is profound and vibrant, with notes of blackberries and crisp black currants. Smooth, harmonious tannins in a wine where red berries, licorice and violet mix with a lovely mineral driven finish that contributes to the balance of the wine. A mix of mostly syrah with grenache and smidges of mourvedre and marselan.