Red Wine Meatballs Recipes

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MEDITERRANEAN MEATBALLS



Mediterranean Meatballs image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 5 to 7 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
5 cloves garlic, diced
1/2 cup dry red wine
Two 28-ounce cans crushed tomatoes
2 tablespoons fresh parsley, chopped finely
1 tablespoon fresh mint, chopped finely
1 tablespoon dried oregano
2 teaspoons chile flakes
1 bay leaf
2 tablespoons almonds
2 tablespoons chopped fresh parsley
2 tablespoons raisins
1 tablespoon chopped fresh mint
2 teaspoons garlic powder
2 teaspoons salt and pepper
1 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
1 egg
1 pound ground beef
1/4 cup cooked rice

Steps:

  • For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
  • For the meatballs: Preheat the oven to 425 degrees F.
  • Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.

BRAISED MEATBALLS IN RED-WINE GRAVY



Braised Meatballs in Red-Wine Gravy image

Categories     Beef     Braise     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces
1 cup whole milk
1 3/4 pounds ground beef (7% to 15% fat)
2 large eggs
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried summer savory
All purpose flour
2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
2 cups dry red wine
1/4 cup tomato paste
3 cups canned beef broth

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.

MEATBALLS IN TOMATO, RED WINE AND BASIL SAUCE WITH FRESH PASTA



Meatballs in tomato, red wine and basil sauce with fresh pasta image

Meatballs in tomato, red wine and basil sauce with fresh pasta

Provided by john86

Time 35m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat the oil in a large, deep frying pan. Fry the meatballs until cooked all the way through. Set aside, leaving the juices and remaining oil in the pan.
  • Add the chopped onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for another minute. Pour in the red wine and cook until reduced by half.
  • Stir in the chopped tomatoes, chili and fresh basil and season generously with salt and pepper. Stir the meatballs into the sauce and cook on a moderate heat for 10 minutes.
  • Cook the tagliatelle according to the packet's instructions. Spoon the meatballs and sauce over the pasta and sprinkle with Parmesan cheese to serve.

RED WINE SPAGHETTI WITH MEATBALLS



Red Wine Spaghetti with Meatballs image

Provided by Damaris Phillips

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 24

Three 28-ounce cans Italian plum tomatoes, crushed with hands
2 large yellow onions, large diced (about 3 cups)
4 cloves garlic, minced
1 bay leaf
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 bunch flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, small diced (about 1 1/2 cups)
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
1/4 teaspoon dried sage
1/2 to 3/4 cup whole milk
2 pounds lean ground beef (90/10)
1/2 cup couscous
1/2 cup freshly grated Parmesan, plus shaved Parmesan for garnish
1/2 cup ricotta
2 large eggs
2 cloves garlic, grated
Kosher salt
1 bottle red wine, preferably Chianti
Kosher salt
1 pound spaghetti

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.) Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready.
  • For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat.
  • Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors.
  • Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs.
  • Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
  • For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
  • Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan.

RED WINE MEATBALLS



Red Wine Meatballs image

My mother-in-law made this all the time and passed on the recipe to me. The wine gives it a wonderful flavour. It is nice served with rice or pasta.

Provided by bert2421

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup chopped onion
1 teaspoon cornstarch
1/8 teaspoon allspice
1 egg
3/4 cup cream (18%) or 3/4 cup evaporated milk
3/4 teaspoon salt and pepper
2 tablespoons salad oil
3 tablespoons flour
1 can beef bouillon or 1 can consomme
2 1/2 cups water
1 cup red table wine

Steps:

  • Combine ground beef, bread crumbs, onion, cornstarch and allspice, tossing lightly with a fork until blended.
  • Beat egg slightly, add cream and salt and blend.
  • Add to meat mixture and mix lightly.
  • Shape into 1 1/2" balls.
  • Heat oil in skillet, add meat balls and brown on all sides.
  • Remove meatballs and reserve.
  • Add flour to drippings in skillet and blend.
  • Add consumme, water, pepper and wine.
  • Cook, stirring constantly until thickened and smooth.
  • Add salt to taste.
  • Add meatballs, cover skillet and simmer 20 minutes.

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