Here are five ways to perfectly pair wine with meatball variations from around the world.
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Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years. Kristin is the author of two cookbooks and co-host of the Everything Cookbook podcast.
Updated on September 26, 2023
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When pairing wine with meatballs (or many meats, for that matter), it's more important to consider the seasoning and sauce than the type of meat itself. And it's not only marinara-laden Italian–American meatballs that pair nicely with a glass of red. Here are five ways to approach your next meatball and wine pairing, including meatballs from a variety of regions, including Sweden, Vietnam, and Japan.
Wine with spaghetti and meatballs
I've said it before and I'll say it again: Many Italian-style reds, including Barbera and those made with Sangiovese (like Chianti) are made for tomato sauce. They have enough acid to pair with the tomatoes and enough heft for the meat.
Swedish meatballs
The cream sauce for these lightly spiced meatballs makes them especially delicious with silky-textured Pinot Noir (like those from Burgundy or Oregon). If you prefer white wine, a lightly oaked Chardonnay or a richer-style Austrian Riesling is a great choice.
Middle Eastern-style meatballs
Whether they're made with lamb or beef, the robustly seasoned Middle Eastern-style meatballs are great with Grenache and Syrah blends, like those from the southern Rhône in France or Australia. They have a meatiness and spiciness that's terrific with the spices in these meatballs.
Vietnamese-style
Flavored with funky fish sauce, fragrant lemongrass, and sweet sugar, these chicken or pork meatballs are best with white wine. Look for something unoaked and citrusy, like a Rueda from Spain. If the meatballs or dipping sauce are quite spicy (or very sweet), choose an off-dry Riesling from the Mosel region in Germany.
Japanese-style meatballs
The sweet-and-savory soy-based sauce brushed on Japanese tsukune calls for a juicy, light-bodied red, like Beaujolais (or other wines made with Gamay) or some California Pinot Noirs.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.
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