LCBO Food & Drink Spring 2026

WASTE NOT

Leftover-Meat Meatballs

11/2 cups (375 mL) diced leftover cooked meat, such as brisket, pork shoulder roast or chicken legs, about 12 oz (340 g) 1/4 cup (60 mL) fine dry bread crumbs 1/4 cup (60 mL) finely grated Parmesan 3/4 tsp (4 mL) salt 1/4 tsp (1 mL) freshly ground pepper 1/4 cup (60 mL) milk 1. In a large bowl, beat garlic and egg together with a fork. Add ground meat, cooked meat, bread crumbs, Parmesan, salt and pepper. Mix thoroughly with your hands. In two stages, work milk into mixture with your hands until fully incorporated.

2. Preheat oven to 450˚F (232˚C). Line a large baking tray with parchment. 3. With oiled hands, roll 1/4 cup (60 mL) portions of meat mixture into balls. (If you have a scale, they should be 50 g each.) Place meatballs evenly spaced on baking tray—you should get around 16. Bake in middle of oven until cooked through, about 12 minutes. (For raw poultry, an instant-read thermometer inserted in centres should read 165°F/74˚C. For other raw meat, it should read 160˚F/71˚C.)

Famously versatile, Southern Rhône red blends of Grenache and Syrah welcome these meatballs with spicy red fruit, easy-going tannins and impressive length. Or try a similar red—a Shiraz from Australia’s Clare Valley with rich, ripe flavours that embrace the taste and textures of our dish. Les Dauphins Côtes Du Rhône Réserve Red AOC LCBO 385385, $15.05 Kilikanoon Killerman’s Run Shiraz VINTAGES ESSENTIALS 925453, $19.95

The next time you’re stuck with an excess of leftovers from a large roast, freeze portions to make these juicy meatballs. Most meats work here, though try to avoid extra-lean cuts like chicken breasts and pork loin. You can serve the meatballs on their own, on top of pasta pomodoro or in a crusty roll with tomato sauce and mozzarella. 1 clove garlic, grated on rasp 1 large egg 1 lb (455 g) ground meat (beef, veal, pork, chicken, turkey, or a combination)

4. Serve hot.

Serves 4 to 6

98

———————— SPRING 2026