Red Wine Braised Meatballs Recipe

Ash Tyrrell

Red Wine Braised Meatballs Recipe

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.

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Prep Time 20

Cook Time 50

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.