Red Wine Meatballs
FAQ
Can I use another meat instead of beef?
Yes! Ground pork, chicken or turkey work too, just keep an eye on cooking time.
Can I skip the wine?
You can use beef stock alone, but the wine gives the sauce its signature richness.
Can I make this ahead of time?
Definitely! Roll the meatballs and store in the fridge for up to 24 hours before cooking.
Chef’s Tips
- Don’t overmix the meatballs, gentle hands = tender meatballs.
- Dry red wine adds depth, avoid sweet wines.
- Mini meatballs are perfect for parties, just add toothpicks!
- A splash of milk in the bread keeps the meatballs soft and juicy.
These Red Wine Meatballs are a total game-changer! Juicy, perfectly seasoned, and smothered in a rich, velvety red wine reduction, they’re cozy, comforting, and just begging to be served over creamy polenta, mashed potatoes, or crusty bread to soak up every last drop. Simple ingredients, big flavour, this is the kind of dish that feels fancy but is totally doable on a weeknight.
Ingredients
Meatballs
- 2 slices soft bread crusts removed
- ¼ cup milk
- 1 lb ground beef
- ½ cup fresh flat-leaf parsley chopped
- ¼ cup Parmesan cheese grated
- 1 large egg
- 4 cloves garlic minced (divided)
- 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 cups dry red wine Cabernet Sauvignon, Merlot, or Shiraz work best
- ½ cup beef stock optional, but recommended
- A pinch of sugar
- Salt and pepper to taste
Instructions
- Shred bread in a food processor until fine crumbs form. Place in a bowl, pour in milk, and let soak for a few minutes.
- Add ground beef, parsley, Parmesan, egg, 2 cloves garlic, red pepper flakes (if using), oregano, salt, and pepper. Mix gently until combined.
- Roll mixture into 1-inch meatballs (about 48 mini meatballs).
- Lightly coat meatballs with flour, shaking off excess.
- Heat 2 Tbsp olive oil in a large skillet over medium heat. Cook meatballs in batches until browned and cooked through (8–10 minutes). Transfer to a plate.
- In the same skillet, heat remaining 2 Tbsp olive oil. Sauté onion and remaining garlic until fragrant and soft.
- Pour in red wine and simmer 5–7 minutes until reduced by half.
- Stir in beef stock, sugar, and season with salt and pepper. Simmer 5–10 minutes to thicken.
- Return meatballs to skillet, tossing gently to coat. Simmer 5 more minutes to let flavours meld.
- Serve over creamy polenta, mashed potatoes, or toasted bread slices.
- Enjoy!
Notes
Make-Ahead: Meatballs can be rolled and chilled up to 24 hours before cooking.
Storage:
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Store in an airtight/freezer safe container for up to 3-4 months.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
