Big Bold Meatball and Wine Pairings | Jessica Altieri
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Big Bold Meatball and Wine Pairings

Jessica Altieri on May 7, 2013 - 10:55 am in Featured Video, WineChannelTV

Meatball and Wine PairingsHow do you like your meatballs? With spaghetti? Ravioli? Or a big bold glass of wine. Wine Channel TV enjoys them so much, we even judge meatball competitions around the world.  If you’re like me, you like the best of both with extra sauce and extra wine. From across the globe, here are a few versions             (thanks Wikipedia) of the popular meatball to pair with your big, bold wine:

  • In Belgium, meatballs are called ballekes or bouletten in Flanders, and are usually made of a mixture of beef and pork with breadcrumbs and sliced onions. Many other variations exist, including different kinds of meat and chopped vegetables.
  • Chinese meatballs (specifically, a dish common in Shanghai cuisine) are most often made of pork and are usually steamed or boiled, either as-is, or with the addition of soy sauce. Large meatballs, called lion’s heads, can range in size from about 5 cm to 10 cm in diameter. Smaller varieties, called pork balls, are used in soups. A Cantonese variant, the steamed meatball, is made of beef and served as a dim sum dish. A similar dish is called the beef ball, and the fish ball is yet another variety made from pulverized fish. In northern China, irregular balls made from minced meat and flour are often deep-fried and eaten for special occasions.
  • In Greece, fried meatballs are called keftédes (κεφτέδες) and usually include within the mix bread, onions and mint leaf. Stewed meatballs are called yuvarlákia (γιουβαρλάκια: from the Turkish word yuvarlak, which means “round”) and usually include small quantities of rice.
  • In Italy, meatballs are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo region of Italy, especially in the Province of Teramo, the meatballs are typically the size of marbles, and are called polpettine.

Be sure to visit Wine Channel TV for more wine lifestyle pairings with your favorite wine, foods, music and fashion. And don’t forget to tell us your favorite meatball and wine pairings. Send your best to: . Cheers to meatballs and wine!


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