Everyone loves a meatball. Could be all beef, could be vegetarian, could be chicken or turkey. No matter the core ingredients, the mention of a meatball is always a crowd pleaser.
Cooking with Cheerwine
That’s why I developed this meatball recipe. A year or so ago, my friends at Cheerwine, who I have mentioned often on these digital pages, came to me to ask if I would develop a series of recipes. The recipes would each be in video format, featuring Cheerwine as an ingredient. We did wings, a glazed ham, an easy no-bake cherry cheesecake. I just knew we had to do a meatball. We also did a mug cake, an ice cream soda and a couple of cocktails. If you want to see my hands in quick action – thanks to the videography skills of Charlotte photographer Peter Taylor – I’m working on a page with links to all the video recipes, so stay tuned. In case you just can’t wait, I just posted the meatball video on my Twitter feed and you can see it here.
So that’s the history behind this original meatball recipe. It’s crowd pleaser, for sure. And as it starts with all local, all certified organic grass fed beef. I’ll feature a version of this same recipe at my On the Farm cooking class at Proffitt Family Cattle Company on April 7, 2019.
Meatballs on the Menu
And then I thought, why not do a version of a meatball recipe in each of my On the Farm classes this season. So thats the plan.
If you sign up to participate in any of my On the Farm cooking classes this spring; you can expect a meatball to be in your future. I’m thinking of a fun BIG beefy variation on the theme for the Proffitt class.
Then, on May 11, 2019, I’ve got a class at Tega Hill Farm in Ft. Mill. At THF I will feature a mouthwatering vegetarian meatball in the line up of cooking class recipes.
On Saturday May 18, I’m excited to be back at New Town Farms in Waxhaw and its here we’ll do a chicken and egg meatball you’re gonna love.
On the Farm Cooking Classes
Or, simply email me at HLNC@carolina.rr.com to make your reservation. While I know your kiddos would love being at and learning about all of these fabulous farms, this series of cooking classes is for adults ( over 18) only please!
Meatballs on TV
Before I share a fun, shall we say oversized and stuffed version, of this recipe in my hands-on cooking class at Proffitt Family Cattle Company, I’m going to share the original Cheerwine version on TV. Tune in Wednesday morning March 13 as I make a cooking appearance on Charlotte Today. I’ll be on sometime between 11 am and noon on Charlotte’s local NBC affiliate, WCNC.
You can live stream the segment via the Charlotte Today website, starting at 10:55 am. Or, you can come back to these digital pages on Thursday to watch the video I’ll embed in a re-release of this post.
To make it easy on yourself, simply subscribe to the blog in the right hand column where it calls for your email address and then the updated blog post and several more to follow in the next couple of weeks will come right to your inbox!
Now, here’s the recipe you’ve been waiting for…
Make these meat balls as the recipe calls for and serve on pasta, in a meatball sub or stuff them with cheese as I will show on TV this morning for a fun twist on the flavor.
Looking for a way to serve Pasta and Meatballs as an appetizer portion? I’ve got you covered. Check the update of the post tomorrow to learn how to make these babies – pasta wrapped meatball bites! Delicious, if I do say so myself!
Proffitt Farm Meatballs with a Tomato-Cheerwine Glaze
Recipe by Charlotte Culinary Expert, Heidi Billotto
A Pound of Proffitt Cattle Family Farm certified organic grassfed and finished ground beef
1 local egg from New Town Farms
2 cups organic steel cut oatmeal
½ cup original Cheerwine
¼ cup water
3/4 cup of fresh chopped parsley or any other green
1 clove minced garlic
3/4 cup Chapel Hill Creamery Calvander or Hickory Grove cheese, grated ( real Parmigiana Reggiani is a good substitute)
salt and pepper to taste
3 Tbsp. your favorite Extra Virgin olive oil
For the glaze:
1 (14oz) can crushed organic tomatoes, drained
1/2 cup original Cheerwine
3 Tbsp. Windy Hill Orchards apple cider vinegar
2 Tbsp. soy sauce
Here’s what to do – its so easy your kids can help too!!
Combine all ingredients and mix with a wooden spoon until blended. Roll into balls and place on a parchment paper lined baking sheet.
Bake the meatballs in a preheated 400 degree oven for 25 minutes.
While the meatballs are baking, prepare the glaze by combining all the glaze ingredients in a saucepan and stirring until well blended. Cook over medium high heat , stirring occasionally until the glaze has thickened.
Brush each of the browned meat balls with a bit of the glaze. Bake 5 minutes longer.
Enjoy with leftover glaze for dipping or in a meatball sandwich on a toasted bun with additional glazed served as the sauce.