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Red Wine Braised Meatballs

These Red Wine Braised Meatballs are a comforting and impressive dish, perfect for a weeknight dinner or special occasion. Tender meatballs simmer in a rich, flavorful red wine sauce, creating a melt-in-your-mouth texture that will have everyone asking for seconds. Serve them as an appetizer, over pasta, or in a meatball sub for a versatile and satisfying meal.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 pound ground pork
  • 1 cup breadcrumbs panko or Italian seasoned
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 cup dry red wine Cabernet Sauvignon, Merlot, or Chianti
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste

Equipment

  • Large bowl
  • measuring cups and spoons
  • Large skillet or Dutch oven
  • Spatula or spoon
  • Cookie scoop (optional)
  • knife
  • cutting board

Method
 

  1. In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, milk, Italian seasoning, salt, and pepper. Be careful not to overmix.
  2. Using your hands or a cookie scoop, form the mixture into approximately 1 1/2-inch meatballs.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown the meatballs in batches, turning them occasionally, until they are browned on all sides. Remove the browned meatballs from the skillet and set aside.
  4. In the same skillet (or a Dutch oven), heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes to reduce slightly.
  6. Stir in the crushed tomatoes, beef broth, tomato paste, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Gently add the browned meatballs to the sauce, making sure they are mostly submerged. Bring the sauce to a simmer, then reduce the heat to low, cover the skillet or Dutch oven, and let the meatballs braise for at least 1 hour, or up to 2 hours, stirring occasionally.
  8. Taste and adjust seasoning as needed.

Notes

Don't overmix the meat. Use a light hand when forming meatballs. Browning meatballs before braising adds flavor. Braising the meatballs in the sauce for an extended period allows them to become incredibly tender. Taste and adjust the sauce throughout the braising process. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Serve over pasta, as an appetizer with crusty bread, in a sandwich, with polenta, or alongside vegetables. Add a pinch of sugar to balance the acidity of the tomatoes or a splash of balsamic vinegar for extra depth. Spice it up with more red pepper flakes or cayenne pepper. Add finely diced zucchini, mushrooms, or bell peppers to the meatball mixture. Try ground turkey or chicken instead of beef and pork. Substitute the meat with plant-based ground meat alternatives. Swap out the parsley for basil, oregano, or thyme.