Meatballs Wine Sauce Recipe

Oh man, I absolutely love this recipe because it combines the comfort of juicy, homemade meatballs with the sophistication of a rich red wine sauce—that’s a match made in culinary heaven! Plus, it’s like throwing a mini dinner party in my kitchen without the stress, and I feel like a total gourmet chef when serving these delightful bites to friends.

I adore creating dishes that mix not just one, but several savory components, like flavors of the divine, that also deliver comfort in every bite. My beef meatballs in wine sauce fit the bill to a T: They are seasoned with garlic, parsley, and spices, and somehow seem to know how to maintain perfect harmony with the rich red wine, beef broth, and tomato paste sauce in which they are simmered.

Ingredients

Ground Beef:
A plentiful supply of protein, lends texture and taste.

Bread Crumbs:
Imparts buoyancy and links meatballs, some carbohydrates.

Parmesan Cheese:
Contributes to umami and saltiness and is a calcium source.

Garlic:
Increases taste, provides inflammation-fighting benefits.

Red Wine:
Contributes depth and richness, as well as some antioxidants.

Tomato Paste:
A source of vitamin C and concentrated flavor.

Olive Oil:
Healthful fats, amps up taste, and fosters cardiovascular wellness.

Butter:
Contributes creaminess, increases richness, and heightens flavor.

Ingredient Quantities

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon flour
• 2 tablespoons butter

Instructions

1. In a big bowl, mix the following ingredients: ground beef, breadcrumbs, grated Parmesan cheese, parsley, egg, minced garlic, salt, and black pepper. Mix until everything is thoroughly combined.

2. Form the mixture into small, even meatballs, about 1 inch in diameter.

3. In a wide frying pan, warm olive oil over a medium flame. Working in batches, add the meatballs to the pan and cook until they’re browned on all sides, about 5-7 minutes. When browned, remove the meatballs and set them aside.

4. In the same skillet, melt the butter. Stir in the flour for a minute to cook and form a roux.

5. Slowly integrate the red wine into the roux, ensuring to stir continuously to avoid the formation of any lumps.

6. Combine the beef broth, tomato paste, Worcestershire sauce, oregano, and basil. Bring to a simmer.

7. Lower the temperature to low and put the meatballs back into the skillet. Place the lid on the skillet and allow everything to come together for 15 to 20 minutes. The meatballs should be ready in that time and the sauce will have thickened considerably.

8. Sample the sauce and alter the flavor as necessary; if needed, amp up the flavors with a little additional salt and pepper.

9. If desired, garnish with additional chopped parsley.

10. Serve the meatballs hot, drizzled with the luxurious wine sauce. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Grater
7. Mixing spoon or spatula
8. Frying pan or wide skillet with lid
9. Tongs or slotted spoon
10. Plate or tray (for setting aside meatballs)
11. Whisk

FAQ

• Q: Can I use a different type of ground meat instead of beef?Yes, you can use ground turkey, chicken, or pork to replace ground beef, yielding different flavor profiles.
• Q: Is there a substitute for red wine in this recipe?A: Grape juice, cranberry juice, or additional beef broth can serve as non-alcoholic alternatives to red wine.
• Q: Can I make the meatballs in advance?A: You can make the meatballs and keep them in the fridge. They stay good for up to 24 hours before you need to cook them.
• Q: How can I make this recipe gluten-free?A: Use gluten-free breadcrumbs and a gluten-free substitute for the flour, like cornstarch.
• Q: Can I freeze the meatballs and sauce?Yes, the sauce and meatballs can be frozen in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
• Q: What side dishes pair well with this recipe?Accompany the meatballs with any of the following sides: spaghetti, mashed potatoes, or crusty bread. These sides are all equally valid vehicles for enjoying the sauce and the meatballs together.

Substitutions and Variations

Beef that is ground: Use turkey that is ground or pork that is ground as a substitute.
Panko or crushed crackers can be used to make breadcrumbs.
Grated Pecorino Romano cheese: Try using grated nutritional yeast or any other hard, grating cheese.
Beef broth or grape juice with a splash of vinegar can be used to substitute red wine.
Worcestershire sauce: Substitute soy sauce or tamari with a dash of vinegar.

Pro Tips

1. Chill the Meat Mixture After mixing the meatball ingredients, cover and chill the mixture in the refrigerator for 20-30 minutes. This helps the flavors meld together and makes the mixture easier to shape into meatballs without sticking.

2. Use a Meat Thermometer For perfectly cooked meatballs, use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C). This ensures they are fully cooked and safe to eat.

3. Deglaze the Pan After browning the meatballs, consider deglazing the pan with a splash of the red wine before adding the butter for the roux. This way, you incorporate all the flavorful bits stuck to the pan into your sauce.

4. Double the Sauce If you enjoy having extra sauce to serve over pasta or rice, consider doubling the sauce ingredients. This ensures you have plenty of the rich wine sauce to go around.

5. Fresh Herbs for Garnish For added freshness and a pop of color, garnish the finished dish with freshly chopped parsley or basil right before serving. This enhances the presentation and adds a bright, fresh flavor.