Meatballs in Merlot
Indulge in the rich and sophisticated flavors of *Meatballs in Merlot*, a comforting dish that combines tender, perfectly seasoned meatballs with a luxurious red wine tomato sauce. This recipe features a harmonious blend of ground beef and pork, enriched with Parmesan cheese, garlic, and fresh parsley for a savory, melt-in-your-mouth texture. The highlight of the dish is its velvety Merlot-infused sauce, simmered with caramelized onions, carrots, and a hint of thyme for depth and complexity. Whether served over al dente pasta, creamy mashed potatoes, or alongside crusty bread, this elegant yet hearty meal is perfect for a cozy night in or an impressive dinner party centerpiece. Ready in just an hour, it’s an elevated take on classic comfort food that will become a go-to favorite for wine and meatball lovers alike!
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Recipe Information
Ingredients
- 1 pound Ground beef (80/20 blend)
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 3 cloves Garlic, minced
- 1 large Egg
- 2 tablespoons Milk
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Carrot, finely chopped
- 2 tablespoons Tomato paste
- 1 cup Merlot wine
- 1 cup Beef broth
- 1 cup Canned crushed tomatoes
- 0.5 teaspoon Dried thyme
- 1 Bay leaf
- 0.5 teaspoon Sugar
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, 1 clove of minced garlic, egg, milk, parsley, salt, and black pepper. Mix until just combined. Do not overmix.
Form the mixture into meatballs about 1.5 inches in diameter. You should yield approximately 16-18 meatballs.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. In batches, brown the meatballs on all sides, about 2-3 minutes per side. Remove the meatballs and set aside.
Reduce heat to medium-low, add the remaining 1 tablespoon of olive oil to the skillet, and sauté the diced onion, chopped carrot, and remaining garlic until softened, about 5 minutes.
Stir in the tomato paste and cook for 2 more minutes to deepen the flavor.
Deglaze the pan with the Merlot wine, scraping any browned bits from the bottom of the skillet. Simmer for 2 minutes to allow the alcohol to cook off.
Add the beef broth, crushed tomatoes, dried thyme, bay leaf, and sugar. Stir to combine and bring the sauce to a simmer.
Gently return the browned meatballs to the skillet, making sure they are mostly submerged in the sauce. Cover the skillet and simmer over low heat for 20-25 minutes, until the meatballs are cooked through and tender.
Remove the bay leaf and taste the sauce for seasoning. Adjust salt and pepper as needed.
Serve the meatballs and sauce hot, garnished with additional fresh parsley if desired. Pair with crusty bread, pasta, or mashed potatoes.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 808 mg | 17% | |
*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.
