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Tender Red Wine Braised Meatballs

Tender Red Wine Braised Meatballs for Cozy Comfort Meals

Tender Red Wine Braised Meatballs offer rich flavors in a comforting dish perfect for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef
  • 1 pound Ground Pork
  • 1 cup Breadcrumbs swap for gluten-free breadcrumbs for a gluten-free dish
  • 1/2 cup Grated Parmesan Cheese use nutritional yeast as a dairy-free alternative
  • 1 Eggs mix flaxseed meal with water for a vegan option
  • 3 cloves Garlic minced
  • 1/4 cup Fresh Parsley chopped
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 2 tablespoons Olive Oil substitute with vegetable oil if preferred
  • 1 medium Onion finely chopped
  • 1 cup Red Wine medium-bodied red like Merlot
  • 2 cups Beef Broth vegetable broth can be used for a lighter taste
  • 1 can Crushed Tomatoes or use tomato sauce if crushed tomatoes aren’t available
  • 2 tablespoons Tomato Paste can be omitted if you don't have any
  • 1 teaspoon Dried Oregano or basil can be substituted
  • 1 teaspoon Dried Basil or Italian seasoning as alternative

Equipment

  • large mixing bowl
  • skillet
  • spoon
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped fresh parsley, salt, and pepper. Use your hands to gently mix until just combined.
  2. Scoop out portions of the meat mixture and roll them into meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on a plate or baking sheet.
  3. Heat a drizzle of olive oil in a large skillet over medium heat. Carefully add the meatballs, browning them for 2-3 minutes on each side.
  4. Transfer the meatballs to a plate and sauté finely chopped onions in the same skillet for about 5 minutes, until translucent.
  5. Pour in a cup of red wine, scraping up browned bits from the bottom. Allow it to simmer for a few minutes.
  6. Add beef broth, crushed tomatoes, tomato paste, dried oregano, and dried basil to the skillet. Stir well and bring to a gentle simmer for 5-10 minutes.
  7. Nestle the browned meatballs into the simmering sauce, cover, and let them braise on low heat for about 30 minutes.
  8. Check the internal temperature of the meatballs is 160°F. Adjust seasoning with additional salt and pepper if needed.
  9. Serve the meatballs hot, garnished with fresh parsley, over pasta, creamy polenta, or alongside crusty bread.

Nutrition

Serving: 1meatballCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 15mg

Notes

Avoid overmixing the meat for better tenderness. Shape meatballs uniformly for even cooking. Use quality wine that you enjoy for best flavors in the sauce. Adjust salt and pepper to taste before serving.

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