1 Jumbo egg
1/2 cup mashed potatoes
1/2 cup fine bread crumbs
3 tablespoons minced onions
1 teaspoon salt
1/2 teaspoon white pepper
3/4 teaspoon ground allspice
1/2 teaspoon Italian seasoning
1 pound ground round, double ground
1/2 pound ground pork, double ground
3 tablespoons butter
  • Beat egg until smooth.
  • Add mashed potatoes, bread crumbs, onion and seasonings, blending until well combined.
  • Add beef and pork, using your hands to combine well.
  • Roll into 1 inch balls.
  • In a large skillet melt butter over medium heat.
  • Brown meatballs on all sides until cooked through, about 10 minutes.
  • Drain on paper towels while preparing the sauce and noodles.

¾ pound spaghetti
3 tablespoons butter
3 tablespoons olive oil 
1 small Vidalia onion, chopped
2 cloves garlic, minced  
½ cup White Zinfandel Wine*
8 ounce can Contadina tomato sauce
1 cup heavy whipping cream  
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated
  • Cook the pasta until al dente per package instructions.
  • Heat 1 tablespoon each of butter and olive oil in a skillet. 
  • Add the meatballs and saute until just done. Do not overcook them. 
  • Remove from heat and let drain on paper towels.
  • Add the remaining butter and olive oil. 
  • Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
  • Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
  • Add the can of tomato sauce. Stir until well combined. 
  • Add heavy cream. Continue stirring until well blended. 
  • Lower heat to a simmer.
  • Toss with prepared pasta.
  • Top with basil, parsley and grate Parmesan cheese.
*Can substitute chicken broth if you prefer.

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