Meatballs & Sauce




  • 2 lbs extra lean ground beef
  • 1 cup crumbled blue cheese (about 4 ounces)
  • 2 tablespoons green onions (chopped)
  • 1/2 teaspoon seasoning salt
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup butter (1/2 stick)
  • 1 egg
  • a dash of blue cheese salad dressing
  • 1/4 cup bread crumbs


  1. In mixing bowl, using your hands, combine beef, blue cheese, onions, egg, bread crumbs, blue cheese dressing, salt and Worcestershire sauce.
  2. Roll into 24 balls about 1 1/2 inches in diameter.
  3. In a large skillet, melt the butter over medium-high heat. Working in two batches if necessary, brown the meatballs.
  4. Return all meatballs to the skillet, cover, reduce heat to low and cook 5 to 7 minutes, until meatballs are cooked through-out. Transfer meatballs to a paper towel to drain.



  • 1 cup heavy cream
  • 1/2 cup fresh parsley (chopped)


Prep Time: 5 minutes

Total Time: 20 minutes

Pour whipping cream into the drippings in the skillet, increase heat to medium-high and cook until sauce slightly thickens, about 2 minutes.


Place meatballs on a platter or in a slow cooker to stay warm, spoon sauce over the meatballs and garnish with chopped parsley.

Serve over noodles or rice, and round out the meal with steamed sugar snaps or green beans.

Pair with Hickman Family Vineyards Zinfandel

Green Olive Soup


  • 2 cups of your favorite green olives (i.e. Mediterranean, Middle Eastern or Greek) soaked in water for 10-15 minutes, drained, and chopped (note: the addition of kalamata olives adds flavor and complexity, however, too many can alter the color of your soup)
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 3 tablespoons olive oil
  • 4 tablespoons flour
  • 1/8 teaspoon crushed red pepper
  • 8 cups vegetable or chicken stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground pepper
  • 1/2 cup Chardonnay or 1/4 cup Dry Sherry


In a large saucepan, saute the onions, garlic, and olive in the olive oil until the onions are transparent. Puree with 1 cup of stock.

Heat oil in the saucepan and stir in flour and red pepper, cooking into a roux. Whisk in remaining stock, and then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream and pepper; bring back to a boil, then simmer 5 more minutes. Add wine or sherry and cook for an additional minute. Garnish with extra virgin olive oil and/or finely chopped green olives.

Pair with Hickman Family Vineyards Chardonnay