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.
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.
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.
Then, on July 22, I’ve got a vegetarian 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 the Farm Cooking Classes
If you are interested in getting up to date info on my cooking classes, simply email me at Heidi@HeidiCooks.com and I will put you on my email newsletter list.
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 shared the original Cheerwine version of this recipe on a televised cooking segment on Charlotte Today on Wednesday morning March 13.
In case you missed it – here is the video:
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.