tawny port meatball recipe

Tawny Port Meatballs

Prep Time 10 mins
Cook Time 40 mins
Course Main Course


  • 1 1/2 lbs yukon Gold potatoes cut into 1-inch chunks
  • kosher salt
  • 12 ounces ground beef chuck
  • 12 ounces sweet Italian sausage meat
  • 1/3 cup breadcrumbs
  • 1 large egg lightly beaten
  • 2 cups low-sodium chicken broth
  • freshly ground pepper
  • 6 tbsp unsalted butter cut into pieces
  • 12 ounces sliced mixed mushrooms
  • 1 tbsp all-purpose flour
  • 1 cup Somerset Ridge Tawny Port
  • 1 cup fresh parsley chopped


  • Put the potatoes in a saucepan and cover with water by 1 inch
  • Season with salt
  • Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes
  • Drain and return to the saucepan
  • Meanwhile, preheat the broiler
  • Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl
  • Mix with your hands until combined
  • Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet
  • Broil until browned, about 7 minutes
  • Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat
  • Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper
  • Cook, stirring, until the mushrooms are softened, about 8 minutes
  • Sprinkle in the flour and stir to coat
  • Stir in the Somerset Ridge Tawny Port and bring to a boil
  • Add 1 cup chicken broth and return to a boil
  • Reduce the heat to medium high and add the meatballs
  • Simmer, stirring occasionally, while you mash the potatoes
  • Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash
  • Season with salt and pepper
  • Stir the parsley into the meatball mixture
  • Serve with the potatoes or polenta