Braised Meatballs In Red Wine Gravy Recipes

EASY BRAISED MEATBALLS IN RED WINE GRAVY

Steps:

• Shape the ground beef into small meatballs using you favorite meatball recipe.
• Place into a baking dish in a single layer, and bake in a 350 degree oven for about 20-25 minutes (just to release some of the fat) set aside until cool enough to handle.
• Dust the meatballs generously in flour then shake off any excess flour.
• Heat oil in a skillet with about 3 tablespoon butter.
• Brown the meatballs (working in batches) well on all sides for about 3 minutes; place in a bowl.
• In the same skillet saute the onion and garlic until soft (about 6-8 minutes).
• Return the meatballs back to the skillet.
• Whisk in wine and tomato paste in a small bowl to blend well, then add to the skillet and bring to a boil.
• Continue boiling until the wine thickens slighty, stirring with a wooden spoon constantly (about 8-10 minutes).
• Add in broth, reduce heat to medium-low, cover and simmer until the flavors blend and the gravy thickens, stirring frequently (about 40-45 minutes, the longer simmering time the more flavor it will have).
• Season with salt and pepper, then transfer to a large serving bowl.
• Sprinkle with grated Parmesan cheese if desired.

BRAISED MEATBALLS IN RED WINE GRAVY

Steps:

• Preheat oven to 350. Combine bread and milk in a medium bowl, pressing on bread to submerge. Let sit 10 minutes.
• Squeeze out most of milk from bread and discard milk. Place bread in a large bowl. Add ground beef, eggs, finely chopped onion, parsley, salt, pepper, and thyme. Using your hands, mix together until well combined.
• Form 1 3/4 inch meatballs and place in 2 13-by-9-inch glass baking dishes. Bake for 30 minutes. Let cool slightly.
• Dust meatballs with flour and shake off excess. Melt butter and oil in a large skillet over medium-high heat. In 2 batches, saute meatballs until browned on all sides, about 3 minutes.
• Return all meatballs to skillet. Whisk together tomato paste and wine. Add to skillet and bring to a boil. Continue boiling 5 minutes, until liquid thickens slightly. Stir often.
• Add broth, reduce heat to medium and simmer until it thickens, about 15 minutes. Season with salt and pepper.
• Cook potatoes in a large pot of salted water for 30 minutes, until very tender. Drain well. Place in bowl with butter and mash well.
• Add milk to potatoes and mash and stir to incorporate. Add cheese.
• Add spinach and stir it in. The heat from the mashed potatoes will wilt and steam the spinach. If your potatoes have cooled off to much to do this, you can microwave them to heat them back up.
• Season liberally with salt and pepper.

BRAISED MEATBALLS IN RED-WINE GRAVY

Steps:

• Preheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
• Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.