Mini Meatballs In Tomato Wine Sauce
There’s something comforting about a pot of Mini Meatballs In Tomato Wine Sauce just simmering away. It smells like comfort and fills the house with warmth. These little meatballs are packed with garlic, Parmesan, and just the right amount of spice. The sauce is bold, smooth, and perfectly delicious without being fussy. Serve them over pasta, polenta, or with a piece of crusty bread to soak up every drop of that delicious sauce, because trust me, you won’t want to leave any behind!
Equipment
- Food Processor (optional, but recommended)
Ingredients
Meatballs
- 2 slices soft bread crusts removed
- ¼ cup milk
- 1 lb ground beef
- ½ cup fresh flat-leaf parsley chopped
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 3-4 cloves garlic minced
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- ¼ cup all-purpose flour for coating
- 2 Tbsp olive oil for frying
- Salt and pepper to taste
Red Wine Sauce
- 2 Tbsp olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 Tbsp tomato paste
- 2 cups red wine
- ½ cup beef stock
- A pinch of sugar (optional, for a touch of sweetness)
- Salt and pepper to taste
Instructions
- Remove the crusts and shred the bread into tiny pieces. Using a food processor works best for an even texture.
- In a large bowl, mix the shredded bread with milk until fully absorbed.
- Add the ground beef, parsley, Parmesan, egg, minced garlic, crushed red pepper, oregano, salt, and pepper to the bread mixture.
- Mix until combined, don’t overwork it.
- Roll the mixture into 48 mini meatballs.
- Lightly coat each meatball in flour, shaking off any excess.
- Heat 2 Tbsp olive oil in a large skillet over medium heat.
- Add the meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes).
- Transfer to a plate and set aside.
- In the same skillet, add 2 Tbsp olive oil.
- Sauté the onion until slightly translucent.
- Add minced garlic until fragrant. (about 1-2 minutes)
- Stir in tomato paste and cook for 1 minute.
- Stir in red wine and bring to a simmer. Cook until reduced by half. (about 5-6 minutes.)
- Add beef stock, a pinch of sugar (if using), and reduce heat to medium-low. Season with salt and pepper.
- Return the meatballs to the skillet, tossing gently to coat.
- Simmer for about 5 minutes, allowing the flavours to meld.
- Adjust seasoning to taste.
- Eat with pasta, polenta, crusty bread or on their own.
- Garnish with extra parmesan (if desired) and enjoy!
Notes
- Serving Suggestions: Serve over pasta, creamy polenta, or with crusty bread to soak up the sauce. They also make a great party appetizer with toothpicks!
- Wine Choice: A dry red wine like Cabernet Sauvignon or Merlot works best for the sauce. Avoid sweet wines.
- Make-Ahead Tip: You can form the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking. Alternatively, freeze uncooked meatballs on a baking sheet, then transfer them to a freezer bag once solid.
- Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave.
- Freezing: Cooked meatballs (with or without sauce) can be frozen for up to 3 months. Let them cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
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Mention @thewifewiththeknife or tag #wifewiththeknife
2 responses to “Mini Meatballs In Tomato Wine Sauce”
Amazing meatballs, bread was a smart move
Yay, Thank you so much for trying & enjoying this recipe!