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Melt-in-Your-Mouth Tender Red Wine Braised Meatballs Recipe - Featured Image

Melt-in-Your-Mouth Tender Red Wine Braised Meatballs Recipe

Learn how to make delicious Tender Red Wine Braised Meatballs. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially when it comes to the meat and wine. I always opt for freshly ground beef mixed with a bit of pork for added moisture and flavor. The red wine should be something you enjoy drinking—nothing too cheap as it really impacts the sauce’s depth. Fresh herbs and good-quality garlic make all the difference, bringing brightness to balance the richness. Over the years, I’ve learned that simple, fresh ingredients make even the easiest recipes shine.

  • 1 lb ground beef (80% lean)
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs (preferably fresh)
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 1/2 cups good-quality dry red wine (Cabernet Sauvignon or Merlot work well)
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional, to balance acidity)

Substitution tip: If you prefer, ground turkey can replace pork for a leaner option, and chicken broth works fine instead of beef broth. Just keep the wine choice bold for the best flavor.

Instructions

  1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, garlic, onion, egg, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
  2. Shape the mixture into 1 1/2-inch meatballs, aiming for uniform size so they cook evenly. I find using a cookie scoop helps keep them consistent and saves time.
  3. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides, about 3-4 minutes per batch, then transfer to a plate.
  4. Reduce the heat to medium and add the tomato paste to the skillet, stirring and cooking for about a minute to deepen its flavor.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 5 minutes to reduce slightly.
  6. Add the beef broth and sugar, stirring well. Return the meatballs to the skillet, nestling them gently into the liquid.
  7. Cover and simmer on low heat for 30-35 minutes, turning the meatballs occasionally to coat them evenly in the sauce. The meatballs should be tender and cooked through.
  8. Remove the lid and simmer uncovered for another 5-10 minutes if you want a thicker sauce.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Tender Red Wine Braised Meatballs, recipe, cooking, food