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Braised Meatballs Red Wine: 5 Rich Recipes to Enjoy

Braised Meatballs Red Wine
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Braised Meatballs in Red Wine Gravy for Cozy Family Nights

Ingredients

Scale
  • 1 pound Ground Beef (Can substitute with ground turkey or pork)
  • 1 cup Breadcrumbs (Italian-style preferred for extra flavor)
  • 1/2 cup Parmesan Cheese (Can substitute with Pecorino or nutritional yeast)
  • 1 medium Onion (Finely chopped, shallots can be used for a milder flavor)
  • 2 cloves Garlic (Minced, fresh is best for maximum flavor)
  • 2 tablespoons Olive Oil (Can substitute with vegetable oil)
  • 1 cup Dry Red Wine (Medium-bodied works best)
  • 2 cups Beef Broth (Chicken broth can be used for a lighter alternative)
  • 2 tablespoons Tomato Paste (Adds acidity and color)
  • to taste Salt (For final seasoning adjustments)
  • to taste Pepper (For final seasoning adjustments)
  • Fresh Herbs (Basil or thyme to elevate flavor)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, onion, garlic, salt, and pepper. Mix gently until just combined.
  3. Form the mixture into golf ball-sized meatballs and place on the prepared baking sheet.
  4. Heat olive oil in a skillet over medium heat and brown the meatballs for about 5 minutes on all sides. Transfer back to the baking sheet.
  5. In the same skillet, sauté the chopped onion until translucent, about 3-4 minutes. Add garlic and tomato paste, cooking for another minute.
  6. Pour in the red wine, scraping the bottom to deglaze. Then add the beef broth and bring to a simmer.
  7. Return the meatballs to the skillet, submerging them in the gravy. Cover and simmer on low for about 30 minutes.

Notes

  • This dish pairs well with pasta or crusty bread.
  • You can adjust the seasoning to your taste.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://quizsavor.com/braised-meatballs-red-wine/

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