Trellis’ Italian-Style Meatballs
“This recipe is a simple and straightforward take on a classic Italian dish. Meatballs have been one of my favorite things to make since I was a kid and this recipe is a combination of my favorites.” Chef Joe Jackson
Ingredients
¾ lb ground beef
¾ lb ground veal
¾ lb ground pork
¾ cup Pecorino or Parmesan, grated
¼ cup flat-leaf (Italian) parsley, chopped
1¾ cups breadcrumbs
2 eggs
½ cup heavy cream or milk
2 cloves garlic, minced
1 small yellow onion, finely diced
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried marjoram
1½ tbsp salt
¾ tbsp ground black pepper
*A Note on the Meats
Veal can be harder to find and more expensive. You can easily substitute it with additional beef and pork. Ground turkey also works well as a lighter option.
Instructions
Preheat oven to 425°F.
Wash your hands.
In a large mixing bowl, combine all ingredients.
Using your hands, gently mix until just incorporated—do not overmix.
Lightly coat a baking sheet with olive oil. Using a scoop or spoon, portion and roll the meatballs to about golf ball size (they’ll shrink slightly as they cook).
Roast for 10–12 minutes, or until the internal temperature reaches 165°F.
Serving Suggestions
Serve over pasta with tomato sauce or pesto, on toasted bread with melted mozzarella, or enjoy them on their own.
Make Ahead Tip
Freeze raw, portioned meatballs on a baking sheet. Once solid, transfer to a freezer bag. Roast straight from frozen for an easy meal.
Wine Pairings
2016 Anderson Family, Dundee Hills Estate Pinot Noir
Profile: Elegant and mature, with softened tannins and layered notes of dried cherry, forest floor, and subtle spice.
Why it works: The acidity cuts through the richness of the meat, while earthy undertones mirror the herbs and depth of the dish.
Food note: Especially great with meatballs served in tomato sauce—the wine’s brightness lifts the acidity of the tomatoes while complementing savory flavors.
2022 Alexana, ‘Revana Vineyard’ Dundee Hills Pinot Noir
Profile: Vibrant and expressive, with fresh red berries, floral aromatics, and lively acidity.
Why it works: Its brightness and freshness balance the richness of the meatballs and cleanse the palate between bites.
Food note: A beautiful match for lighter preparations—think meatballs with pesto or simply finished with olive oil and herbs.
2019 Domaine Serene, ‘Grand Cheval’ Proprietary Red
Profile: Bold and structured, blending richness with dark fruit, spice, and refined tannins.
Why it works: Stands up to the full flavor of the beef, pork, and veal blend, enhancing the savory depth of the dish.
Food note: Ideal for a heartier presentation—meatballs on toasted bread with melted mozzarella or served as a main course with robust sauce.
Enjoy—whether it’s a simple weeknight dinner or a full Willamette Valley-inspired meal.