2010 Marcarini Ciabot Camerano Barbera d'Alba
Good ole home.
It's a home cooking kind of night. On the menu: Baked turkey meatballs (gluten free for me, gluten full for Hubs), with a brown rice spaghetti and homemade tomato sauce with broccoli and cauliflower. The Barbera was an easy drinking, low tannic wine that had some nice fruitiness to complement the acidity and spice of the tomato sauce (I add cayenne to nearly everything!).
Baked Turkey Meatball Recipe
(adapted and slightly tweaked from Hilahcooking.com)
1 pound ground turkey breast
2 tablespoons breadcrumbs (I used Panko)
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, minced
1/4 chopped onion
Set oven to 350ºF and line a large baking tray with parchment paper or lightly spray with oil.
Combine all ingredients in a bowl until well mixed.
Portion by tablespoons onto the tray. You will get about 24 balls.
Bake 15-20 minutes or until firm and lightly brown.
*To make the gluten free version, I omitted the breadcrumbs/panko and added some Chia Seed Powder for extra goodness.
Homemade Tomato Sauce & Brown Rice Spaghetti
1 can organic diced tomatoes
1/2 cup water or chicken broth
1-2 tbsp tomato paste (to taste)
garlic powder, salt, pepper, cayenne to taste
chopped onion, broccoli & cauliflower
Heat a skillet on medium-high heat. Throw in all ingredients. Once simmering, add in your brown rice spaghetti and baked meatballs. Let simmer for a few minutes longer and serve up!
I bought bagged brown rice spaghetti and it was super easy: put it in a bowl and cover the noodles in room temperature water for about 5 minutes while sauce is simmering. Then add to the sauce.
I give both the meal and the wine an A/A-. Not an A+, as neither were chart topping, but both satisfyingly good. Good enough that the meal was devoured before I could even remember to snag a picture. Barbera is a always a good go-to wine for me given it's drinkability. And when I'm cooking or ordering anything Italian, I like to pick an Italian varietal to pair.
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