Red Wine Meatballs
Indulge in the rich, savory flavors of Red Wine Meatballs, a hearty dish that combines tender beef and pork with the bold, velvety depth of red wine. These succulent meatballs are enriched with Parmesan cheese, fresh parsley, and a touch of garlic, then simmered to perfection in a luscious tomato-based sauce infused with aromatic herbs and a splash of wine. Perfectly seared to lock in flavor, they soak up the vibrant sauce as they cook, creating a dish that’s both comforting and elegant. Whether served over pasta, paired with creamy polenta, or accompanied by crusty bread for dipping, these red wine meatballs are sure to become a show-stopping favorite for dinner parties or cozy nights in. Perfect for red wine lovers and Italian-inspired cuisine fans alike, this recipe is a celebration of bold flavors and simple, satisfying cooking.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 60 grams Breadcrumbs
- 60 milliliters Milk
- 2 cloves Garlic cloves, minced
- 1 large Egg
- 40 grams Grated Parmesan cheese
- 15 grams Chopped fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 250 milliliters Red wine
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 1 teaspoon Sugar
Instructions
In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to soak up the milk.
In a large mixing bowl, combine the ground beef, ground pork, minced garlic, egg, grated Parmesan, parsley, soaked breadcrumbs, salt, and black pepper. Use your hands or a spoon to mix until evenly combined.
Form the mixture into meatballs, about the size of a golf ball, and place them on a plate or tray.
Heat the olive oil in a large skillet or frying pan over medium heat. Add the meatballs in batches and sear them on all sides until browned. Remove the meatballs and set them aside on a plate.
In the same pan, add the red wine and bring to a gentle boil, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, tomato paste, dried oregano, dried thyme, and sugar to the pan. Stir to combine and bring the sauce to a simmer.
Return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let the meatballs simmer in the sauce for 25-30 minutes, turning them occasionally.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the red wine meatballs hot, either on their own, over pasta, or with a loaf of crusty bread to soak up the sauce.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.6 g | 264% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 29.1 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 849 mg | 65% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3186 mg | 68% | |
*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.
