Red Wine Braised Meatballs Recipe | Rich & Savory Dinner

I love the warmth and richness of dinner recipes that feel like a hug — and that’s exactly what I got when I made this red wine braised meatballs recipe. After I pulled the steaming pot of meatballs bathed in deep, velvety wine gravy out of the kitchen, I found myself grinning at the aroma — it smelled like comfort and celebration at the same time.

It’s the kind of dish I’m happy to serve when friends come over or when I need a home-cooked treat that impresses without being intimidating. If you enjoy cozy, creamy comfort dishes, you might also love this Bacon Ranch Macaroni and Cheese Recipe for another indulgent dinner idea. Let’s dive into how to make this with me walking you through every step, so you’ll feel like you’re cooking alongside a friend.

Ingredients

Note: serves 6

1 (6-ounce) piece of day-old French bread, cut into 8 pieces (about 1/3 loaf) — using day-old bread gives structure and helps the meatballs stay tender but firm.
1 cup whole milk — the milk helps moisten the bread and keeps the meatballs juicy.
1 ¾ pounds ground beef (7 – 15% fat) — a moderate fat level gives flavor without being overly greasy.
2 large eggs, lightly beaten — eggs help bind the mixture so the meatballs hold shape during baking.
1 medium onion, finely chopped — onion adds aromatic depth in the meatballs.
½ cup chopped parsley — fresh parsley brings a bright, herbaceous note to balance the richness.
2 teaspoons salt — essential seasoning so the dish doesn’t taste flat.
1 teaspoon black pepper — for a mild peppery bite.
½ teaspoon dried thyme — thyme adds a subtle, savory herbal layer.
All-purpose flour (for dusting) — when you flour the baked meatballs before sautéing, you get a nice crust and help the sauce cling.
2 tablespoons butter — butter adds richness when browning the meatballs.
1½ teaspoons olive oil — oil helps the browning process without smoking the butter.
1½ cups red wine — choose a wine you like drinking, because the flavor stands out in the sauce.
¼ cup tomato paste — tomato paste deepens the sauce’s flavor and gives body.
2½ cups canned beef broth — beef broth gives the gravy its savory foundation.

Variations

Want to tweak this recipe? Here are some ideas:

For a dairy-free version: skip the butter and substitute with extra olive oil or dairy-free butter alternative.
For a lighter version: swap ground beef for lean turkey or chicken and use chicken broth instead of beef.
For extra flavor: stir in ½ teaspoon crushed red pepper flakes or a splash of balsamic vinegar for a tangy finish.
For a vegetarian twist: make plant-based meatballs (e.g., lentil or mushroom “meatballs”) and use vegetable broth instead of beef.
For gluten-free: use gluten-free bread for the binder and gluten-free flour for dusting before sautéing.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment you need

9×13-inch baking pan – to bake the meatballs evenly.
Large nonstick skillet – for sautéing the meatballs and finishing them in the sauce.
Mixing bowl – to combine bread, milk, meat, and seasonings.
Measuring cups/spoons – to ensure accurate ingredient quantities.
Slotted spoon – to gently transfer meatballs into the skillet and sauce.

How to Make Braised Meatballs in Red Wine Gravy?

Here’s how to make this dish step by step.

Prepare the bread and milk mixture

Start by placing the pieces of day-old French bread in a bowl with the whole milk. Press on the bread so it absorbs the milk and softens it for about 10 minutes.

Combine and form the meatballs

Squeeze out most of the milk from the bread, discard the excess liquid, then add the softened bread into a large bowl. Mix in the ground beef, eggs, onion, parsley, salt, pepper, and thyme until everything is well blended. Then shape into approximately 1¾-inch meatballs.

Bake the meatballs

Preheat your oven to 350 °F (175 °C). Place the formed meatballs in a baking dish and bake for about 30 minutes. Let them cool slightly when done.

Sauté and brown the meatballs

Dust the baked meatballs lightly with flour, shaking off any excess. In your skillet, melt the butter and olive oil over medium-high heat. Sauté the meatballs in two batches, until browned on all sides — this extra browning boosts flavor considerably.

Braise in red wine gravy

Return all the browned meatballs into the skillet. Whisk the tomato paste into the red wine, add it, and bring to a boil for about 5 minutes until the liquid reduces slightly. Then pour in the beef broth, reduce the heat to medium, and simmer until the sauce thickens, about 15 minutes. Season with salt and pepper to taste.

Additional Tips for Making this Recipe Better

Here are a few things I learned that make this dish even more satisfying:

I always choose a red wine I enjoy drinking — because the sauce carries that wine flavor right to the table.
Let your meatballs rest for a couple of minutes after baking; this helps them hold together when you brown them.
Don’t skip the flour dusting before sautéing — the crust adds texture and helps the sauce cling to the meatballs.
While simmering the sauce, I stir occasionally to prevent sticking and ensure even thickening.
Finally, I let the dish sit briefly before serving so the flavors settle and the sauce becomes even richer.

If you’re in the mood for another creamy, cheesy comfort meal, you can also try this Bacon Mac and Cheese Recipe — it’s simple yet indulgent and pairs beautifully with a side of greens or salad.

How to Serve Braised Meatballs in Red Wine Gravy?

This dish shines when you present it thoughtfully. Serve the meatballs over a bed of creamy mashed potatoes (I love mixing in wilted spinach and Gruyère cheese for extra richness). Spoon generous amounts of the red wine gravy over the top so it cascades down the meatballs.

Garnish with fresh parsley or chopped chives for a pop of color. Accompany with crusty bread to soak up the sauce or a crisp green salad to balance the richness. For extra flair, drizzle a bit of extra virgin olive oil or add a few shaved Parmesan curls.

Nutritional Information

Here’s a rough guide to what one serving delivers:

Calories: ~883 kcal
Protein: High, thanks to the beef and eggs.
Carbohydrates: Moderate, from bread and milk.
Fat: Elevated, from butter, oil, and beef.

Make Ahead and Storage

Storing leftovers

Once the meatballs and sauce have cooled slightly, transfer to an airtight container and refrigerate. They’ll stay fresh for up to 3-4 days and can be easily reheated.

Freezing

For longer storage, freeze in portioned containers with the gravy. They can keep well in the freezer for up to 2-3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stove over medium heat, stirring occasionally and adding a splash of broth or wine if the sauce has thickened too much. Heat until piping hot throughout before serving.

Why You’ll Love This Recipe?

Here are a few of the reasons I fall back on this dish again and again:

Its comfort food elevated — the red wine gravy gives the familiar meatball dish a grown-up twist.
The preparation is straightforward — while there are steps, each is simple and leads to a big payoff.
Highly versatile — you can tweak the meat, broth, or wine and still end up with a crowd-pleaser.
Flavor is deep and rich — each component, from the bread in the meatballs to the sauce, builds layers of taste.
Great for make-ahead and reheating — it stores well and often tastes better the next day as flavors meld.

Ash Tyrrell