Football and Wine

 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FlavorsOfTheGame #CollectiveBias

The following content is intended for readers who are 21 or older.

We love football season (and wine)!

The excitement of the games, the cheering, the smack talking, and most of all we love football food!

Beringer wine

Football food should always be bite size (because, you need something easy to grab while you’re holding your wine glass).  That is why these Cabernet Sauvignon Meatball Siders are perfect!

With the big game looming, I knew I wanted to come up with the perfect finger foods that would incorporate our love of football and our love of Woodbridge wine!

 

Cabernet Sauvignon Meatball Sliders

meatballs, cabernet sauvignon, barefoot wine, yellowtail wine, Sutter homeAlways make your meatballs all the same size so they cook evenly.  I like to use a 1 inch cookie scoop.

Football and Wine, Woodbridge Wine

Marinara sauce made with Woodbridge cabernet sauvignon has that extra depth of flavor that makes the marinara so scrumptious on meatballs or pasta!

meatballs, tailgate food

Assemble your cabernet sauvignon meatball siders while you enjoy a glass of Woodbridge, of course!

Football and Wine

5.0 from 3 reviews
Woodbridge Cabernet Sauvignon Meatball Sliders
Author: 
 
Woodbridge Wine Cabernet Sauvignon Meatball Sliders are the perfect slider for watching the big game or just hanging out with friends.
Ingredients
  • MEATBALLS
  • 1 pound ground sirloin
  • 1 pound ground pork
  • 1 large egg
  • ¾ cup italian bread crumbs
  • 1 garlic clove, grated
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes, optional
  • ¼ cup flat leaf parsley, chopped
  • cooking spray
  • MARINARA
  • 1 28 oz can crushed tomatoes
  • 1 14.5 oz italian diced tomatoes
  • ¾ cup Woodbridge Wine Cabernet Sauvignon
  • 2 cloves of garlic, chopped finely
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • Small Slider Rolls
  • olive oil to brush on rolls
  • parmesan
Directions
  1. MEATBALLS
  2. In a large bowl combine, sirloin, pork, egg, bread crumbs, garlic, pepper, salt, garlic powder, and rosemary. Mix to combine. Roll out approximately 15 meatballs. Place on a foil lined baking sheet. Bake at 375 degrees for 30 minutes until golden brown.
  3. MARINARA
  4. In a large skillet or pan, heat pan and then add the olive oil. When the olive oil is warm add the chopped garlic and sauté for a minute. Then, add tomatoes and wine and cook for 20 minutes on medium heat. Add the remaining spices, cover and cook for an additional 60 minutes on medium/low heat, stirring occasionally. Then add the meatballs into the sauce and cook an additional 15 minutes.
  5. TO ASSEMBLE SLIDERS
  6. Preheat Broiler
  7. Split rolls in half and brush inside with olive oil
  8. Place rolls on a baking pan and place under broiler until the rolls are golden brown.
  9. Add a meatball with sauce to each toasted roll, top with parmesan.

 

And now for dessert…

Apple and Brown Sugar Pinwheels with a Chardonnay Glaze

 

These apple and brown sugar pinwheels are delicious, it’s apples with wine, so it’s good for you!

Woodbridge Wine, Robert Mondavi Wine, Kendall Jackson Wine,

Chop apples and add to a bowl with lemon juice.  Cook apples in the chardonnay and brown sugar mixture.
Chardonnay, cabernet sauvignonRoll out pie crust and add the cooled apple mixture.

football and wine

 

Enjoy the bite size apple and brown sugar pinwheels with chardonnay glaze along with a glass of Woodbridge Chardonnay, the perfect pair!

 

Apples and Brown Sugar Pinwheels with a Chardonnay Glaze

Ingredients

  • 1 9" refrigerated pie crust
  • 2 Gala apples, chopped
  • 1/2 cup Woodbridge Chardonnay
  • 1/2 stick butter
  • 1/2 cup brown sugar, firmly packed
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • juice of 1/2 a lemon
  • 1 egg
  • For Glaze
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon of Woodbridge Chardonnay

Instructions

  1. Melt butter in a skillet over medium heat.
  2. Add 1/2 cup of Woodbridge Chardonnay and cook for 3 minutes.
  3. Add brown sugar, salt and cinnamon, whisk to combine.
  4. Add apples and cook for 10 minutes, stirring occasionally, until liquid has thickened and apples are tender.
  5. Let apple mixture cool completely.
  6. On a lightly floured surface roll out pie crust to a square.
  7. Spread the cooled apple mixture over the pie crust.
  8. Roll the pie crust into a log and pinch the edges to seal.
  9. Refrigerate log for 15 minutes.
  10. Preheat oven to 350 degrees.
  11. In a small bowl beat the egg.
  12. Brush the log with the beaten egg.
  13. Cut log into 12 slices.
  14. Place slices cut side up on a baking sheet with a silpat or parchment paper.
  15. Bake for 15 minutes or until golden brown.
  16. FOR GLAZE
  17. In a medium bowl, add the powdered sugar, lemon juice, and the Woodbridge Chardonnay.
  18. Whisk until smooth.
  19. Drizzle pinwheels with Chardonnay glaze.

**make sure the apple mixture is completely cool before you put it on the pie crust.

http://www.itsallabouttheyummy.com/football-and-wine/

 

 

To learn more about Woodbridge Wines check out their Social Media pages:

You Tube : Facebook : Pinterest : Twitter

What’s your favorite recipe that includes football and wine?

Until Next Time…

 

 

Football and Wine Pinterest
If You Like It...Share it!
Share

32 comments

  1. Marie says:

    Those sliders look amazing! I totally agree that all football food should be bite-sized so that you can hold on to your drink! Lol. Thanks for these recipes 🙂

  2. Rachel Antony says:

    Those both sound so good! I am going to make the Apples and Brown Sugar Pinwheels with a Chardonnay Glaze for my Superbowl party!
    I have actually never made any football party recipe with wine, but I am usually the one that has the bottle near me while watching the games!

Leave a Reply

Rate this recipe: