Today’s recipe is inspired by a meal I had years ago in Montalcino, Italy. It wasn’t just that it tasted good — it was the beautiful presentation that captivated me. Small meatballs and grapes clustered on the plate to resemble a bunch of grapes. Back at our rented farmhouse near Cortona, I made notes on the dish, and then promptly forgot all about it. A couple of weeks ago, our friend Barbara (who was at the table that day in Italy) asked if I had ever recreated it.
I dug out my notes, made a few edits, and put it together for one of Mark‘s pre-birthday celebrations. It has great flavor; the combination of veal with the grapes is unexpected, subtle and – in a word – incredible. Also, it’s really stunning on the plate! I even made Mark grow a grapevine so I would have leaves for garnish. I paired it with a Pinot Noir made at the vineyard owned by John Malkovich: Les Quelles de la Coste — you can read more on the Provence WineZine.
~ David
Polpettine con le Uve
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Ingredients
- 2 pounds large seedless green grapes
- 1 pound ground veal (or lean pork, beef, or a combination)
- 1/2 cup fresh breadcrumbs
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 egg
- 1/4 cup flour
- 1 tablespoon extra virgin olive oil, plus additional for grapes
- 1/4 cup dry white wine
- fresh grape leaves for garnish, optional
Instructions
- Preheat the oven to 375°F.
- Wash 52 of the grapes and toss them with a little olive oil. Place them on a baking sheet and roast in the preheated oven for 15 minutes. Set aside — you may not use all 52, but you can choose the best looking ones..
- Purée the remaining grapes and strain the juice through a fine-mesh sieve, pressing hard on the solids to get as much juice as possible. Set juice aside and discard solids.
- Mix the veal, breadcrumbs, thyme, salt, pepper, and egg in a medium bowl. Form 32 to 40 1-inch meatballs by rolling small bits of the mixture between the palms of your hands. (Although wetting your hands will make it easier, do not do this as it will add unwanted moisture to the meatballs.) Refrigerate them uncovered until ready to use.
- Roll the meatballs in the flour. Heat 1 tablespoon olive oil in a large 14-inch skillet and, when hot, carefully place all the meatballs into the pan; do not crowd them. After 1 minute, begin shaking the pan to loosen the meatballs. Brown all sides – approximately 5 minutes.
- Add roasted grapes to the skillet and stir for a minute. Add the reserved grape juice and wine and bring to a boil. Reduce heat to a brisk simmer and, when thickened, arrange the meatballs and grapes on plates to form a “bunches” of grapes. Drizzle with the sauce and garnish the top with grape leaves, if using. (There are other non-poisonous leaves that can work: geranium leaves, flat-leaf parsley, or even paper leaves intended for cheese boards.) I recommend serving side dishes on a separate plate to keep the integrity of the presentation.
- Serves 4.
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Provençal Pairings: Wine with Food When, What to My Wondering Eyes Should Appear… - Provence WineZine
January 7, 2023 at 6:37 am[…] Their short, last-minute, late-December visit to Arizona coincided perfectly with a couple of holiday celebrations. For one of those evenings, I created a dish I’d had at a restaurant in Italy more than a decade ago. I scrounged around till I found my notes from 2011; they provided just the right amount of information for me to make Polpettine con le Uve — small meatballs with grapes. It’s presentation, along with its combination of flavors, makes it a wonderful, light main course to pair with today’s wine. You can find the recipe on Cocoa & Lavender. […]
Cathy Hackert
January 7, 2023 at 6:54 amOOOOooo…this one sounds like a keeper! Thanks. On my list!
Cocoa & Lavender
January 13, 2023 at 7:52 amThanks, Cathy! Hope you are all well!
Mad Dog
January 7, 2023 at 7:01 amThat looks amazing!
Cocoa & Lavender
January 13, 2023 at 7:52 amThanks, Mad Dog! It was fun to make.
Chef Mimi
January 7, 2023 at 7:38 amThat is a beautiful presentation! And I bet it’s delicious.
Cocoa & Lavender
January 13, 2023 at 7:51 amThanks, Mimi —mits really good.
Jeff the Chef
January 7, 2023 at 8:36 amMark has multiple pre-birthday celebrations? With food like this? He’s a lucky guy! What an amazing presentation, and I can only imagine how great it tastes.
Cocoa & Lavender
January 13, 2023 at 7:51 amThanks, Jeff — he doesn’t suffer too terribly…
Susan Esco Chandler
January 7, 2023 at 9:38 amDavid, this looks fabulous! A must to try!
When are Mark’s grape leaves in season?!
Cocoa & Lavender
January 13, 2023 at 7:50 amWell, I imagine the leaves will be best in late spring — will you still be here?
Eha
January 7, 2023 at 2:27 pmWell, the Italian presentation colours show off this delight most beautifully ! I rather love a pork and veal mix in my mince . . . and shall most definitely try a little more thyme next time around . I bet I can see Mark’s smile now . . .
Cocoa & Lavender
January 13, 2023 at 7:49 amThe thyme is such a nice addition to this dish, Eha — I don’t think it was in the original but it felt right to me!
Ronit
January 7, 2023 at 4:09 pmThis is such a beautiful and tasty looking dish. I often use grapes in savory dishes, so I’m definitely planning on preparing this one! 🙂
Cocoa & Lavender
January 13, 2023 at 7:48 amThanks, Ronit — I really think you will enjoy the dish!
Frank | Memorie di Angelina
January 8, 2023 at 7:15 amHow lovely, David. Truly a labor of love. I could see this as the main course for a Valentine’s Day dinner.
Gerlinde de Broekert
January 8, 2023 at 7:32 amIt is a gorgeous presentation. I never roasted grapes. I have to try it.
Cocoa & Lavender
January 13, 2023 at 7:47 amRoasted grapes pair well with all kinds of savory dishes, Gerlinde — the first I ever had was a roasted chicken with grapes in a cream sauce in Germany!
Christina Conte
January 9, 2023 at 11:31 amHahaha! Grow a grape vine simply for adornment on a plate–I love it! Your dish looks stunning, David! What a beautiful dish to serve!
Cocoa & Lavender
January 13, 2023 at 7:45 amI’m a very demanding husband/chef! And who knows? Maybe we will get grapes someday!
Ron
January 9, 2023 at 11:30 pmMeatballs and grapes. This is indeed a very interesting and surely tasty pairing, not to mention the beautiful plating. I think you could place your dish on a table in Montalcino and receive much praise.
I’m with Mark, multiple birthday celebrations are lovely. Why have all of one’s friends over for one birthday bash when you can divide it up into multiple parties…
Cocoa & Lavender
January 13, 2023 at 7:40 amWe have a friend who says you should always celebrate your birth month, Ron. I think that’s a great idea… Thank you so much for your kind words about the meatballs and crapes. It is a really beautiful presentation and, as we eat with her eyes first, we did well.
Raymund
January 12, 2023 at 3:47 pmI can just imagine the juicy sweet explosion of those grapes on every bite, matching it with the meatballs will be a perfect match of sweet and savoury
Cocoa & Lavender
January 13, 2023 at 7:30 amThanks, Raymund — it really is a nice combination.
Pauline
January 13, 2023 at 4:08 amGrapes are in season here so I should include them in cooking like you have, this looks quite exquisite and I’m sure it tastes amazing. Birthdays should last at least a week. Thanks for the inspiration with this recipe David. I am always taking notes about food I eat too:)
Cocoa & Lavender
January 13, 2023 at 7:21 amGrapes are so versatile, Pauline! And their sweetness compliments savory dishes beautifully. It’s funny — I generally don’t ask the chef for recipes — I would rather take notes and maybe — just maybe — make something a little different and better!
Pauline
January 17, 2023 at 9:03 pmYes me too David.
2pots2cook
January 13, 2023 at 6:01 amWhat a creative presentation. You don’t need gold and diamonds to leave us breathless!!!!!!!!!!!!!!!!!!!! What a masterpiece!
Cocoa & Lavender
January 13, 2023 at 7:19 amThank you so much, Davorka — what a generous compliment!
sherry
January 13, 2023 at 10:00 pmthis looks so very cute david. And i bet it’s tasty too. who doesn’t love a meatball? especially a tiny one 🙂
Cocoa & Lavender
January 16, 2023 at 1:39 pmThey are really cute little things, aren’t they?
Valentina
January 14, 2023 at 2:49 pmSuch a fun presentation that is also so elegant. I really love cooking with grapes, and they sound incredibly delicious in combination with all of the other flavors here. Very cool you saved your notes about this one, and lucky Mark to have both birthday and PRE-birthday celebrations. 😀 ~Valentina
Cocoa & Lavender
January 16, 2023 at 1:34 pmReally, we find so many things to celebrate each month – as if we need an excuse to celebrate!
Ben | Havocinthekitchen
January 17, 2023 at 4:51 pmWhat a beautiful recipe! My first thought was that you’d stuffed the grapes with the ground veal (That would be a challenge, eh?!) Bit even without this extra step, the dish looks stunning. And as a huge fan of pairing meat with fruit, that’s definitely right up my alley!
Cocoa & Lavender
January 18, 2023 at 9:43 amThat reminds me of the time when I stuffed olives with meat, and then fried them. It’s a traditional street food in Italy, and I can see why it’s not made it home. Stuffing grapes would be a lot harder! I think fruit and meat. Very well together, too. Although I know people who don’t like the combination at all…
Inger
February 2, 2023 at 6:28 amYes, glorious presentation!
Cocoa & Lavender
February 6, 2023 at 8:13 amThanks. And I was happy the flavor matched!