Merry Edwards Wines

Pork & Turkey Meatballs with Farfalle Pasta — Listed Below these fields

Pork & Turkey Meatballs with Farfalle Pasta

Pairs Well With



½ pound lean ground pork
½ pound ground turkey thigh
¼ cup milk
1 slice bread, cut into small pieces
1 egg slightly beaten
2 tablespoons toasted pine nuts, coarsely chopped
1 clove of garlic, finely chopped
6 green onions, finely chopped
2 tablespoons fresh parsley coarsely chopped
1 teaspoon dried basil
½ teaspoon salt
3-4 grinds fresh pepper
2-3 tablespoons olive oil, for frying


 Mix the milk and bread pieces together in a large bowl. When bread has softened,
mix in beaten egg Add pork and turkey to bowl and mix lightly. Add remainder of ingredients and mix thoroughly. Form mixture into meatballs about 1½ inches in diameter and set aside. In a large nonstick skillet, add olive oil and sauté meatballs, removing them from the skillet as they brow. (We used a meatball grill basket, which should be available at your local cookware store. This gave the meatballs a nice grilled accent and offers a fun alternative on a warm summer evening!)



 1 small onion, halved and sliced
2 ½ tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
¼ teaspoon chipotle flakes (or to taste!)
Salt and pepper to taste
2 tablespoons fresh parsley, coarsely chopped


In the same nonstick skillet used for the meatballs, sauté the sliced onion in the remaining oil. When softened and lightly browned, sprinkle the onions with flour and continue cooking on low heat until browned -- approximately 2-3 minutes more. Then add the chicken stock, tomato paste, Worcestershire sauce and chipotle flakes. Increase the heat and bring mixture to a boil, then reduce heat and simmer for five minutes. Return meatballs to the pan and continue simmering while you finish the pasta.



3/4 pound Farfalle pasta


Cook 3/4 pound of your favorite Farfalle pasta according to the package directions al dente or approximately 8-9 minutes. Do not drain the pasta en mass! Using a slotted spoon, gently drain and immediately fold the pasta into the lightly simmering meatballs. Adjust sauce to taste with additional salt or pepper. Just prior to plating, sprinkle with the parsley.
Serve with a warm loaf of French bread and simply prepared asparagus. We coated  asparagus lightly with olive oil, kosher salt and pepper, then roasted it in the oven at 400 degrees for 10 minutes. Bon appétit!!

Serves 4

This dish was conjured up by Jerry Patterson, a friend of the winery who submitted this delicious recipe to our Win a Magnum contest.  It makes a delightful pairing for our 2010 Sonoma Coast Pinot Noir.