- Wendy of A Day in the Life on the Farm shares Sazon Goya Grilled Chicken Thighs and an Old Vines Garnacha.
- Terri of Our Good Life shares Navarra's Local Red Wine Drink: The Kalimotxo.
- Martin of ENOFYLZ Wine Blog shares 2016 Artazu "Pasos de San Martín" Navarra + One Pan Spanish Chorizo & Shrimp.
- Nicole of Somm's Table shares Azul y Garanza Naturaleza Salvaje Navarra Tinto with Basque Tomato Soup and Grilled Chicken.
- Camilla of Culinary Adventures with Camilla shares Virtual Navarra: Spicy Lamb Meatballs + Vina Zorzal Graciano 2018
- Jeff of Food Wine Click! shares Surprisingly Fresh In Navarra With Itxas Harri.
- Gwendolyn of Wine Predator...Gwendolyn Alley shares Chorizo Stuffed Mushrooms with Navarra’s "Galimatias" Cuts Through The Rigmarole.
- Susannah from Avvinare shares Discover Navarra Rosados that Brighten your Day.
- Robin on Crushed Grape Chronicles shares Gardacho Garnacha from Navarra and Pochas Estofadas.
Graciano is a Spanish red wine grape that is grown primarily in Rioja and thrives in warm, arid areas. These grapes were grown in the village of Corella before being fermented in stainless steel before being aged in French oak barrels for nine months.
- 1-1/2 pounds ground lamb
- 1/2 cup organic raisins
- 3 anchovy fillets
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon minced garlic
- 1 Tablespoon capers
- Also needed: baking sheet, parchment paper, fresh herbs for garnish (I used fresh thyme)
- 2 organic onions, peeled and cubed
- olive oil
- 1/4 cup raisins
- 1 cup tomato sauce
- 1/2 cup wine (I used some leftover red)
- 1 tomato, thinly sliced
- 2 Tablespoons aged balsamic vinegar
- freshly ground salt, as needed
- freshly ground pepper, as needed
About an hour before you want to cook - or longer if you need to - place the raisins and anchovies in a small container. Pour the vinegar over the top and let stand. When you're ready to cook, place the raisins, anchovies, and vinegar in a blender or food processor and pulse a few times to break down the raisins.
Place the ground lamb in a mixing bowl along with the raisin mixture. Add the garlic and capers. Use your hands to mix everything together until well-incorporated.
Form meatballs and place them on the prepared baking sheet while you make the sauce.
In a large skillet, warm a glug or two of olive oil. Add in the onions and raisins. Cook until the onions and cook until they begin to soften and turn translucent.
Pour in the sauce and wine. Stir to combine and lay the slices of tomatoes over the top. Cover the pan and simmer until the meatballs are ready. Spoon the sauce into a blender or food processor and gently pulse to break up the larger pieces. Return the sauce to the pan and simmer until thickened slightly.
Stir in the aged balsamic vinegar. Drop the meatballs into the sauce. Simmer until frim and cooked. Turn to coat the meatballs with the thickened sauce.