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Meatballs in Red Wine Sauce

If you like to add wine to your pasta sauce, here’s an easy recipe that’s sure to make some happy tummies!  Here’s what you’ll need:

Red Wine and Meatball Sauce

Photo by Erik Möller

  • 1 pound (or more) ground beef or turkey
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon flour
  • 1 egg, yolk separated
  • 1 1/2 cups beef stock
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons Parmesan cheese
  • 1/2 cup red wine
  • 1 can tomato paste
  • olive oil
  • parsley flakes
  • salt
  • pepper
Napa 4-bottle wine dispenser and wine preserver

Napa 4-bottle Wine Dispenser

In a large bowl, mix the egg, onion, garlic, bread crumbs, Parmesan cheese, and ground beef (or turkey) by hand.  Season liberally with salt and pepper, and continue mixing.  Shape your meat mixture into 20-30 small balls, and set them in a medium-to-large frying pan coated with olive oil.  Fry your meatballs, turning them as necessary until they are brown on all sides.  Drain excess oil from the pan, if necessary, and remove the meatballs.  (Set them aside for later.)  In a separate bowl, mix together the beef stock, wine, and tomato paste.  Add parsley flakes as desired.  Carefully pour mixture into your meatball pan, stirring gently until the sauce comes to a boil.  Add your meatballs!  Cover and simmer for 25-30 min.  Pour over pasta, and enjoy!  (And don’t forget to serve the wine you used for cooking with the meal.)  If you’ve prepared this dish in advance early in the day, consider using the Napa 4- bottle wine dispenser to keep the rest of your wine fresh and ready to serve with the meal.

Do you have a favorite wine-sauce variation? Share it in the comments!

 

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