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Braised Meatballs in Red Wine Gravy

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Description

These Italian-style Braised Meatballs in Red Wine Gravy are rich, savory, and served over creamy Gruyère mashed potatoes with wilted spinach. A comforting and elegant dinner perfect for cold nights or entertaining guests.

Ingredients

For the Meatballs:

  • 1 (6 oz) piece day-old French bread, cut into 8 pieces

  • 1 cup whole milk

  • 1 lb ground beef (7-15% fat)

  • 3/4 lb ground veal

  • 2 large eggs, lightly beaten

  • 1 medium onion, finely chopped

  • 1/2 cup chopped parsley

  • 2 tsp salt

  • 1 tsp black pepper

  • 1/2 tsp dried thyme

  • All-purpose flour (for dusting)

  • 2 tbsp butter

  • 1 1/2 tsp olive oil

For the Red Wine Gravy:

  • 1 1/2 cups red wine

  • 1/4 cup tomato paste

  • 2 1/2 cups canned beef broth

For the Mashed Potatoes:

  • 4 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces

  • 1 stick butter

  • 1 1/4 cups warm whole milk (or more as needed)

  • 2 cups grated Gruyère cheese

  • 1 bag baby spinach

Instructions

  • Prepare the Meatballs:

    • Preheat oven to 350°F (175°C).

    • Soak bread in milk for 10 minutes. Squeeze out excess milk and discard.

    • In a large bowl, mix soaked bread, beef, veal, eggs, onion, parsley, salt, pepper, and thyme until combined.

    • Shape into 1¾-inch meatballs and place in a 13×9-inch dish. Bake for 30 minutes.

  • Brown the Meatballs:

    • Lightly flour the baked meatballs.

    • Heat butter and oil in a large skillet over medium-high heat.

    • Brown meatballs in batches, searing all sides (3 minutes per batch).

  • Make the Red Wine Gravy:

    • Return meatballs to skillet. Whisk red wine with tomato paste and add to pan.

    • Bring to a boil, stirring for 5 minutes until thickened slightly.

    • Add beef broth, reduce heat, and simmer for 15 minutes until sauce thickens. Season to taste.

  • Make the Mashed Potatoes:

    • Boil potatoes in salted water for 30 minutes until very tender. Drain well.

    • Mash with butter, warm milk, and Gruyère until smooth.

    • Fold in baby spinach and season with salt and pepper.

  • Serve:

    • Spoon mashed potatoes onto plates, top with braised meatballs, and ladle red wine gravy over the top.

Notes

  • Make the mashed potatoes ahead of time and reheat gently before serving.

  • Use Pinot Noir or Cabernet for the gravy for rich depth.

  • Add mushrooms to the gravy for extra flavor.

Find it online: https://yumlyhub.com/braised-meatballs-in-red-wine-gravy/