Meatballs in Tomato Wine Sauce
Elevate your dinner table with this comforting recipe for Meatballs in Tomato Wine Sauce. Juicy, tender meatballs made from a perfect blend of ground beef and pork are seasoned with garlic, parsley, and parmesan, then gently browned to seal in flavor. They’re simmered to perfection in a rich, aromatic sauce made with crushed tomatoes, red wine, and a hint of oregano, creating a wonderfully complex dish. Fresh basil adds a vibrant finish, while the bold wine undertones make every bite irresistible. Ready in just over an hour, this flavorful dish pairs beautifully with pasta, rice, or crusty bread, making it an instant crowd-pleaser for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 100 grams breadcrumbs
- 50 grams parmesan cheese, grated
- 60 ml milk
- 1 large egg
- 3 cloves garlic cloves, minced
- 15 grams parsley, chopped
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 800 grams canned crushed tomatoes
- 125 ml red wine
- 1 medium onion, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 bay leaf
- 10 grams fresh basil leaves, chopped
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated parmesan cheese, milk, egg, 2 minced garlic cloves, chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until just combined; do not overmix.
Using your hands, shape the mixture into meatballs about the size of a golf ball. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the meatballs in batches, searing them until browned on all sides (about 5 minutes per batch). They do not need to be cooked through at this stage. Remove the meatballs and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion until softened and translucent, about 5 minutes.
Stir in the remaining minced garlic and cook for 1 minute until fragrant.
Add the tomato paste, stir, and cook for 1 minute to develop its flavor. Then pour in the red wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the crushed tomatoes, sugar, dried oregano, bay leaf, and remaining 1/2 teaspoon salt. Bring the sauce to a gentle simmer.
Return the meatballs to the pan, nestling them into the sauce. Cover and simmer for 30 minutes, stirring occasionally to ensure the meatballs cook evenly and absorb the sauce's flavors.
Discard the bay leaf and stir in the chopped basil just before serving.
Serve hot, garnished with additional parmesan cheese or fresh basil if desired. Enjoy with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 7658 mg | 333% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 57.5 g | ||
| Protein | 205.5 g | 411% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1143 mg | 88% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4907 mg | 104% | |
*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.
