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Tender Red Wine Braised Meatballs

Tender Red Wine Braised Meatballs for Cozy Comfort Nights

Tender Red Wine Braised Meatballs are a comforting dish that melds ground beef and pork in a velvety sauce, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Braising Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef substitute with ground turkey or chicken for a leaner option.
  • 1 pound ground pork can be replaced with extra ground beef or turkey.
  • 1 cup breadcrumbs use gluten-free breadcrumbs for a gluten-free option.
  • ½ cup grated Parmesan cheese substitute with any hard cheese like Pecorino Romano.
  • 1 large egg binds ingredients together.
  • 2 cloves garlic (minced) use garlic powder as a substitute if needed.
  • ¼ cup fresh parsley (chopped) dried parsley could be used as a last resort.
For the Sauce
  • 2 tablespoons olive oil any cooking oil can be used as a substitute.
  • 1 large onion (finely chopped) shallots can be used as an alternative.
  • 1 cup red wine use medium-bodied wine like Merlot or Cabernet Sauvignon.
  • 1 cup beef broth vegetable broth can be used for a vegetarian version.
  • 1 can crushed tomatoes fresh tomatoes can be used, peeled and chopped.
  • 2 tablespoons tomato paste can be omitted if necessary.
  • 1 teaspoon dried oregano replace with Italian seasoning blend if needed.
  • 1 teaspoon dried basil replace with Italian seasoning blend if needed.

Equipment

  • Large mixing bowl
  • Skillet
  • Wooden spoon

Method
 

Cooking Instructions
  1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, and chopped parsley. Season with salt and pepper and mix until just combined.
  2. Form the mixture into meatballs, aiming for sizes of about 1 to 1.5 inches in diameter.
  3. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown for 2-3 minutes on all sides.
  4. In the same skillet, add chopped onion and sauté for about 3-4 minutes until translucent.
  5. Pour in red wine and scrape the fond from the pan. Simmer for about 2-3 minutes.
  6. Stir in beef broth, crushed tomatoes, and tomato paste, then add dried oregano and basil.
  7. Return the browned meatballs to the skillet, nestling them into the sauce.
  8. Cover and reduce heat to low. Let the meatballs braise for 30 minutes.
  9. Taste the sauce and adjust seasoning with salt and pepper if necessary.
  10. Serve hot, garnished with extra chopped parsley.

Nutrition

Serving: 1meatballCalories: 220kcalCarbohydrates: 10gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 2mg

Notes

For perfect meatballs, avoid overcrowding the pan and always use good quality wine for the sauce. Taste as you go to ensure flavors are balanced.

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