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Close-up of Tender Red Wine Meatballs simmering in a cast iron skillet with a rich sauce.

Tender Red Wine Meatballs

These meatballs are tender and flavorful, simmered in a rich red wine sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 500 g ground beef 80/20 blend recommended
  • 1/4 cup breadcrumbs plain
  • 1/4 cup milk
  • 1 large egg
  • 2 cloves garlic minced
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Sauce
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup red wine dry, like Merlot or Cabernet Sauvignon
  • 1 can diced tomatoes 14.5 ounce
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large bowl
  • Skillet
  • Whisk

Method
 

  1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, minced garlic, Parmesan cheese, salt, and pepper. Mix gently until just combined. Do not overmix.
  2. Roll the mixture into meatballs, about 1.5 inches in diameter.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove meatballs from the skillet and set aside.
  4. Add chopped onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
  6. Stir in the diced tomatoes, beef broth, oregano, salt, and pepper. Bring the sauce to a simmer.
  7. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and tender.
  8. Serve hot, spooning the sauce over the meatballs.

Notes

These meatballs are delicious served with pasta, mashed potatoes, or crusty bread.