Amazing Red Wine Braised Meatballs for a Delicious Dinner

Introduction

There’s nothing quite as comforting as tender, succulent Amazing Red Wine Braised Meatballs simmered in a rich, aromatic sauce. With a hint of garlic and the deep, luxurious flavor of red wine, this dish transforms any dinner into a memorable occasion. The meatballs are perfectly juicy on the inside with a subtly caramelized exterior, creating a delightful texture contrast that keeps everyone coming back for more. Whether served over creamy mashed potatoes, buttered noodles, or garlic pasta with bacon, these meatballs impress every time. You’ll learn how to make this restaurant-quality dish right in your own kitchen with simple ingredients and foolproof techniques.

Why You’ll Love This Recipe

These Amazing Red Wine Braised Meatballs are a crowd-pleaser for a reason. Each bite bursts with flavor from the perfectly balanced blend of herbs, garlic, and red wine reduction. The braising method ensures the meatballs stay moist while developing a rich, savory depth that’s hard to resist. You’ll notice the tender interior contrasts beautifully with the lightly seared exterior, giving a satisfyingly hearty bite. The sauce is velvety and flavorful, perfect for mopping up with crusty bread or pairing with pasta. Best of all, this recipe is approachable yet impressive, making it ideal for weeknight dinners or special gatherings.

Ingredients

• 1 lb. ground beef (80% lean for best flavor and moisture)

• 1/2 lb. ground pork (adds richness and tenderness)

• 1/2 cup breadcrumbs (preferably panko for light texture)

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 small onion, finely diced

• 1/4 cup fresh parsley, chopped

• 1 tsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp olive oil

• 1 cup red wine (dry, full-bodied)

• 2 cups beef or chicken broth

• 1 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1/2 tsp crushed red pepper flakes (optional for a subtle kick)

Pro Tips

1. Choose the right meat blend: A combination of beef and pork gives the best flavor and moisture. Avoid overly lean meat, as it dries out during braising.

2. Sear before braising: Browning the meatballs in a hot pan locks in juices and adds a deep, savory flavor to the sauce.

3. Simmer gently: Keep the heat low while braising to allow the red wine to reduce slowly, infusing the meatballs with rich, tender flavor without breaking them apart.

Instructions

Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, garlic, onion, parsley, oregano, salt, and black pepper. Mix gently with your hands or a spoon until just combined. Overmixing can make the meatballs dense.

Step 2: Form the Meatballs
Shape the mixture into 1 1/2-inch meatballs, placing them on a parchment-lined tray. Keep them uniform for even cooking.

Step 3: Sear the Meatballs
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the meatballs in batches, about 2-3 minutes per side, until golden brown. Remove and set aside.

Step 4: Create the Braising Sauce
In the same pan, add a touch more olive oil if needed. Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the pan. Let it reduce for 3-4 minutes.

Step 5: Braise the Meatballs
Add broth and Worcestershire sauce to the pan. Return meatballs to the skillet, ensuring they’re partially submerged. Reduce heat to low, cover, and simmer for 25-30 minutes, turning occasionally.

Step 6: Finish and Serve
Check seasoning and add salt, pepper, or red pepper flakes to taste. For a thicker sauce, remove the lid during the last 5 minutes of cooking. Serve meatballs with sauce over pasta, mashed potatoes, or garlic pasta with bacon for a rich, indulgent dinner.

Variations

1. Italian Style: Add chopped basil and a splash of balsamic vinegar for a classic Italian twist.

2. Spicy Kick: Incorporate 1/2 tsp cayenne pepper or extra crushed red pepper flakes into the meat mixture.

3. Low-Carb Version: Serve meatballs over zucchini noodles or cauliflower mash instead of traditional pasta or potatoes.

Storage and Serving

Store leftover Amazing Red Wine Braised Meatballs in an airtight container in the refrigerator for up to 4 days. The flavors deepen as they sit, making them even more delicious the next day. For longer storage, freeze cooked meatballs and sauce in a freezer-safe container for up to 3 months. To reheat, simmer gently in a covered skillet or microwave until warmed through. Serve with garlic buttered noodles, creamy mashed potatoes, or crusty bread to soak up the luscious red wine sauce.

FAQs

Q1: Can I use all beef instead of beef and pork?
Yes, but pork adds extra juiciness. If using all beef, choose 80% lean for better moisture.

Q2: Can I make these meatballs ahead of time?
Absolutely. Form and sear them, then refrigerate until ready to braise.

Q3: What type of red wine works best?
Choose a dry, full-bodied red wine like Cabernet Sauvignon or Merlot for a rich flavor.

Q4: Can I make this recipe gluten-free?
Yes, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.

Q5: How do I prevent meatballs from falling apart?
Avoid overmixing the meat and handle gently when forming and braising.

Conclusion

This Amazing Red Wine Braised Meatballs recipe is comfort food at its finest — rich, tender, and packed with flavor that transforms any dinner into a special occasion. It’s the kind of dish that warms the heart, impresses guests, and pairs perfectly with pasta, potatoes, or a crusty baguette.

Amazing Red Wine Braised Meatballs for a Delicious Dinner

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• Author: admin
• Total Time: 40mins

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Description

Discover how tender meatballs braised in rich red wine can turn a simple dinner into an unforgettable meal. Perfectly juicy and full of flavor, this dish will become a weeknight favorite.

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Ingredients

Scale 1x2x3x

• 1 lb. ground beef

• 1/2 lb. ground pork

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 small onion, finely diced

• 1/4 cup fresh parsley, chopped

• 1 tsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp olive oil

• 1 cup red wine

• 2 cups beef or chicken broth

• 1 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1/2 tsp crushed red pepper flakes (optional)

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Instructions

• Prepare the meatball mixture by combining all meat, breadcrumbs, cheese, garlic, onion, parsley, oregano, salt, and pepper.

• Shape the mixture into 1 1/2-inch meatballs on a parchment-lined tray.

• Heat olive oil in a skillet and sear meatballs until golden brown, 2-3 minutes per side. Remove and set aside.

• Stir in tomato paste, then add red wine, scraping the pan, and reduce for 3-4 minutes.

• Add broth and Worcestershire sauce, return meatballs to pan, and simmer covered for 25-30 minutes.

• Adjust seasoning, thicken sauce if needed, and serve over pasta, mashed potatoes, or garlic pasta with bacon.

• Prep Time: 15 mins
• Cook Time: 25mins