Eat, Drink & Be Scary: Boneyard-Braised Meatballs Over Polenta Kicks Off Our Eerie October Pairings Series

October’s creeping in, and so is our favorite tradition: pairing spine-tingling snacks with the bold, brooding beauty of Boneyard Syrah. This year, we’re conjuring up a fresh batch of recipes to match the newly released 2022 vintage - moody, complex, and ready to haunt your palate in the best way.

💀 From the shadows of the cellar… dinner is served.

First up, stuffed with mozzarella pearls and simmered in a rich red wine sauce, these red wine-braised meatballs are hauntingly good and bring out the dark fruit, smoky spice, and mysterious depth of our 2022 Boneyard Syrah.

Whether you’re hosting a Halloween hang or just craving something cozy with a twist, this dish delivers comfort with a side of intrigue. And yes, there’s a spooky spider garnish if you dare.

NOTE: Below is recipe one in a three-part series. There are two more spooky recipes to try - each delicious on its own, but together? A haunted feast. Just add Boneyard Syrah and a few brave guests.

• Recipe 2: Phantom Dippers with Haunted Queso

• Recipe 3: Shrunken Souls in a Boneyard Brew - Drops the 24th of October

Boneyard-Braised Mystic Meatballs

Serves: 4

Recipe by: Tanya Miller

Suggested wine pairing: 2022 Boneyard Syrah

INGREDIENTS:

For the  meatballs: 

• ½ lb ground beef & ½ lb ground pork

• 1 small yellow or white onion, grated

• 3 cloves garlic, finely minced

• ½ c Parmesan, grated

• ¼ c bread crumbs

• 1 egg, beaten

• Small fresh mozzarella balls (we used Bocconchini mozzarella pearls)

• 1 tsp dried rosemary & ½ tsp dried thyme, finely chopped or crushed together in a mortar and pestle

• ½ tsp garlic salt

• ½ tsp Montreal seasoning *or salt and pepper)

• 1 Tbsp olive oil for browning

• Parsley for garnish, chopped

For the red wine sauce:

• 2 Tbsp butter/olive oil 

• 1 small yellow or white onion, finely diced

• 1 carrot, grated

• 2 small or one large stalk celery, finely diced

• 2 Tbsp tomato paste

• 2-3 gloves garlic, finely minced

• 2 c Boneyard red wine

• 1 c beef broth

• 1Tbsp Balsamic vinegar of Modena

• 1 tsp sugar, if needed

• ½ tsp garlic salt 

• ½ tsp Montreal seasoning (or salt & pepper)

• 2 Tbsp butter

For the polenta:

• 1 c cornmeal

• 2 c chicken stock

• 2 c milk

• ½ c grated parmesan

• ~1 tsp salt

• Pepper to tase

• 2-3 Tbsp butter

Optional for serving: Spooky spider to crawl up the mountain of meatballs

INSTRUCTIONS:

1. For the meatballs: In a large bowl, add onion, egg, breadcrumbs, parmesan, garlic, herbs and seasonings. Stir to combine, then add the ground meats and gently mix together. Using an ice cream scoop, scoop up the mixture and release it into your hand. Poke a hole with your finger and add a mozzarella ball. Gently form the meat around it and roll in your hand to make meatballs. Preheat olive oil in a large pan on medium heat and brown meatballs on all sides. Approx 2-3 min per side. Set meatballs aside.

2. For the sauce: In the same pan, add more olive oil/butter and sauté the onion, carrot and celery until the onions are golden brown. Stir in the tomato paste and cook for a few more min, then add garlic and sauté 1 min. Remove from heat, add the wine and stock. Return to heat and simmer for 15-20 min to reduce slightly.

3. Add the meatballs back to the pan. Taste the sauce (this is where you add the balsamic and or sugar if desired), cover and simmer for another 20-30 min to reduce sauce and allow the flavors to meld. Stir in the butter. For a smoother sauce, remove meatballs and use an immersion blender to puree. Place meatballs back in the pan and cover to keep warm.

4. For the polenta (make at the last minute): In a med sauce pan, bring stock and milk to a slight boil. Reduce heat to med-low and slowly whisk in polenta. Season with salt and simmer for 10-15 min, stirring occasionally. Once the polenta thickens, stir in butter and parmesan cheese.

5. On a platter or plate, pour or spoon the polenta to make a base. Add the sauce and meatballs, garnish with parsley and serve immediately - with a wickedly good glass of Boneyard!