There’s something truly comforting about spaghetti and meatballs, but when you add a splash of Cabernet Sauvignon to the mix, it takes this classic dish to a whole new level. This "Drunken Spaghetti and Meatballs" recipe blends rich flavors, bold wine, and a touch of fresh herbs, creating the perfect dinner to enjoy with a glass of your favorite Cab. Let’s dive into this elevated Italian classic!
Ingredients:
For the Sauce:
- 2 lbs plum tomatoes
- 2 onions, diced
- 4 cloves garlic, crushed
- 5 tbsp dried basil
- 2 tbsp dried oregano
- 1 cup Cabernet Sauvignon
- ½ cup chicken or vegetable broth
- Salt and pepper to taste
For the Meatballs:
- 1 lb ground beef
- 20 saltine crackers, crushed
- 1 egg
- 1 ½ tsp salt
- ½ tsp pepper
- 4 tbsp dried Italian herbs
- ½ cup mozzarella cheese
- ¼ cup Parmesan cheese
Extras:
- Olive oil
- Fresh basil for garnish
Directions:
Start with the Sauce: Add all the sauce ingredients into a large pot—plum tomatoes, diced onions, crushed garlic, dried basil, oregano, Cabernet Sauvignon (yes, that’s right!), and broth. Season with salt and pepper. Let it all simmer together for about 20 minutes, allowing the wine to work its magic and deepen the flavors. After simmering, blend the sauce until smooth for that perfect texture.
Mix Up the Meatballs: In a mixing bowl, combine the ground beef, crushed saltine crackers, egg, salt, pepper, Italian herbs, mozzarella, and Parmesan. Shape the mixture into golf-ball-sized meatballs, then bake them in the oven at 375°F for about 30 minutes, or until cooked through.
Bring it All Together: Once the meatballs are ready, drop them into the sauce and let them simmer together for another 10 minutes, allowing the flavors to marry. Meanwhile, boil your pasta in salted water, drain, and then finish it in the sauce and meatballs, tossing everything together for that perfect coating.
Plate it Up: Serve your Drunken Spaghetti and Meatballs with a drizzle of olive oil and fresh basil leaves on top. The bright, herby freshness is the perfect finishing touch.
Perfect Pairing: Unsurprisingly, this dish pairs beautifully with a robust glass of Cabernet Sauvignon. The same wine you cooked with will enhance the rich, savory flavors of the sauce and meatballs, while the tannins in the Cab complement the acidity of the tomatoes. It’s a match made in foodie heaven!
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