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Lamb Meatballs in Syrah Sauce Serve with Stevenot SyrahServes 6 2 pounds ground lamb meat 2 cups Stevenot Syrah 1 large onion, chopped 2 shallots, chopped 2 whole eggs 2 cups beef stock 2 teaspoons kosher salt 2 stems fresh rosemary ½ teaspoon fresh ground pepper salt and pepper to taste 2 tablespoons fresh rosemary, chopped Combine the first six ingredients. Roll meatballs to the size of ping pong balls and place on oiled sheet pan. Bake at 350 degrees for 10 to 12 minutes. Meanwhile, put shallots and wine in pan on stove and reduce to half the amount. Add stock and rosemary and reduce further by half. Season to taste with salt and pepper. Pour over meatballs and serve immediately. Garnish with rosemary sprigs. Serve with a glass of Stevenot Syrah. |
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209 728-3436 winery | 209 728-0638 tasting room