These red wine meatballs are a total game-changer! They’re juicy, perfectly seasoned and taken to the next level when smothered in a rich, velvety red wine reduction. The sauce thickens up beautifully, bringing out those bold, savoury flavours. Serve them up over creamy polenta or with crusty bread to soak up every last drop.
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 the bread using a food processor (pulsing) until it turns into small crumbs and place in a large bowl.
- Pour the milk into the bowl with the bread and let sit for a few minutes until fully absorbed.
- Add ground beef, parsley, Parmesan, egg, 2 cloves garlic, red pepper flakes, oregano, salt, and pepper. Mix just until combined.
- Roll into 1-inch meatballs (about 48 mini meatballs).
- Lightly coat the meatballs in flour, shaking off excess.
- Heat 2 Tbsp olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally until browned and cooked through (8–10 minutes). Transfer to a plate.
- In the same skillet, add 2 Tbsp olive oil and sauté onion and remaining garlic until soft and fragrant.
- Pour in red wine and bring to a simmer. Cook for 5–7 minutes or until reduced by half.
- Stir in beef stock, a pinch of sugar, and season with salt and pepper.
- Simmer for another 5–10 minutes, allowing the sauce to thicken and intensify.
- Return the meatballs to the skillet, tossing gently to coat. Simmer for 5 more minutes to meld the flavors.
- These red wine meatballs shine with creamy polenta, mashed potatoes, or toasted baguette slices.
Notes
- Storage: Keeps in the fridge for 4 days or freeze up to 3 months.
- Make-Ahead: Meatballs can be rolled and chilled up to 24 hours before cooking.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
