Beef Recipes · Pork Recipes · Veal

Meatballs Braised in Red wine and Tomato Sauce Recipe

These Meatballs Braised in Redwine and Tomato Sauce Recipe is so delish. Top it with parmesan or whipped ricotta cheese and serve with toasted bread to wipe your plate clean. Just awesomely perfect!

Happy cooking! ?


Meatballs Braised in Redwine and Tomato Sauce Recipe


⅓ loaf bread (preferably day old.) Torn in pieces, crust on.
1 cup whole milk
1¾ – 2 lbs ground beef, ground pork, ground veal, in approximately equal amounts.
2 large eggs
1 medium onion, finely chopped
I handful Italian parsley leaves, plus more for garnishing
2 leaves fresh sage
3 cloves garlic
Salt and pepper to taste
All purpose flour
2 tablespoons (1/4 stick) butter
1½ teaspoons olive oil
2 cups dry red wine
¼ cup tomato paste

½ cup tomato sauce
2 cups beef broth

Meatballs Braised in Redwine and Tomato Sauce Recipe
Meatballs Braised in Redwine and Tomato Sauce Recipe: Photo by foodinyvr


In mixing bowl, add bread pieces and whole milk. Soak and press all bread pieces in milk. Once fully submerge, squeeze out excess milk from bread; Drain and discard excess milk.

Transfer bread in a mixing bowl. Mix in ground meat, eggs, finely chopped onion, parsley, sage, garlic, and salt, pepper.

Add meat mixture to food processor (by batch) and grind until mixture becomes paste like. Freeze it for like 10 minutes to chill. It becomes manageable to shape in the form you like if its chilled or freeze quickly.

Using a scooper, shape mixture into golf ball size meatballs (about 30). Transfer into baking dish. Bake in preheated oven at 176.66°C (350°F) for 30 minutes. Set meatballs aside.

Sprinkle flour on meatballs and shake off excess flour after.

In a large pan, melt butter with little oil in over medium-high heat. Fry meatballs (by batches) until brown on all sides for about 2 to 3 minutes.

Drain on a plate with paper towels.

In a large pan, add back all meatballs. In a bowl, pour and whisk in wine and tomato paste until well combined. Pour wine-tomato paste mixture into the pan of meatballs and let it boil and simmer in low heat. Simmer until sauce thickens, stirring constantly for about 5 minutes.

Pour broth and tomato sauce. Then adjust heat to medium and let it simmer until all flavors are incorporated and sauce is thick for about 15 minutes. Constantly stirring to avoid scorching the bottom.

Season with salt and pepper according to your taste. Serve warm and garnish with your favorite herbs. Sprinkle some parmesan cheese on top too.









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