Description
Gourmet Meatballs drizzled in a luscious red wine sauce are tender, herb-infused beef meatballs seared and simmered in a rich, velvety wine reduction for an elegant and comforting main course.
Ingredients
- 1 1/2 lbs ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, finely diced
- 1 cup dry red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until combined.
- Form mixture into evenly sized meatballs.
- Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 6–8 minutes. Remove and set aside.
- In the same skillet, melt butter and sauté shallot until softened.
- Stir in tomato paste and thyme, cooking for 1 minute.
- Pour in red wine and scrape up browned bits from the pan. Simmer for 3–4 minutes.
- Add beef broth and return meatballs to the skillet.
- Cover and simmer for 15–20 minutes until meatballs are cooked through and sauce is reduced.
- If desired, mix cornstarch with a little water and stir in to thicken the sauce.
- Serve meatballs drizzled generously with the red wine sauce.
Notes
- Use a quality dry red wine such as Cabernet Sauvignon or Merlot for best flavor.
- Avoid overmixing the meat to keep meatballs tender.
- Serve over mashed potatoes, polenta, or pasta.
- Garnish with additional fresh parsley for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American