Easy Braised Meatballs in Red Wine Gravy
Indulge in the comforting flavors of these Easy Braised Meatballs in Red Wine Gravy, a rich and satisfying dish perfect for cozy dinners or special occasions. Juicy meatballs made with a blend of ground beef and pork are tenderized with breadcrumbs, Parmesan, and a hint of garlic, then browned to perfection for a caramelized exterior. Simmered in a luxurious red wine and beef broth gravy infused with tomato paste, thyme, and a touch of onion, this one-pot recipe is both simple and elegant. Ready in just an hour, these meatballs are perfect served over creamy mashed potatoes, al dente pasta, or alongside crusty bread to soak up every drop of the velvety, wine-infused sauce. A true crowd-pleaser with hearty flavors and minimal effort!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 50 g Parmesan cheese, grated
- 3 cloves Garlic, minced
- 1 large Egg
- 60 ml Milk
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp Olive oil
- 1 large Onion, finely chopped
- 250 ml Red wine
- 500 ml Beef broth
- 2 tbsp Tomato paste
- 1 tsp Fresh thyme leaves
- 1 Bay leaf
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, milk, salt, and black pepper. Mix gently until everything is just combined. Avoid overmixing to keep the meatballs tender.
Using your hands, form the mixture into meatballs about 1.5 inches in diameter (roughly the size of a golf ball). You should end up with 16-20 meatballs. Set aside.
In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches and brown them on all sides, about 2-3 minutes per side. Be gentle when turning them to prevent breaking. Remove the browned meatballs and set them aside.
In the same skillet, add the chopped onion and sauté until softened, about 4-5 minutes. Stir in the tomato paste and cook for another minute to develop its flavor.
Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the beef broth, thyme, and bay leaf. Stir to combine, then return the meatballs to the skillet. Lower the heat to a gentle simmer, cover the skillet, and cook for 25 minutes, stirring occasionally.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the skillet, allowing the gravy to thicken. Simmer for an additional 3-5 minutes until the gravy reaches your desired consistency.
Taste the gravy and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
Serve the braised meatballs and red wine gravy over mashed potatoes, pasta, or crusty bread. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 6.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 241 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
