Meatballs In Red Wine Sauce
Meatballs in red wine sauce offer tender, flavorful meatballs simmered in a rich tomato and wine-based sauce. Perfect for a hearty dinner, this dish combines savory beef, fragrant spices, and a tangy sauce, making it ideal for gatherings or family meals that enjoy bold flavors.
Ingredients
- 2 lb. ground chuck ⓘ
- 1 c. fine dry bread crumbs ⓘ
- 1 c. finely chopped onion ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
- 3 large eggs ⓘ
- 3/4 tsp. curry powder ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1/2 tsp. Worcestershire sauce ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 2 c. tomato sauce ⓘ
- 1 c. Burgundy or other dry wine ⓘ
- 1/2 c. canned beef consomme ⓘ
- 1/8 tsp. dried oregano ⓘ
Instructions
- Combine ground chuck, bread crumbs, chopped onion, Parmesan cheese, beaten eggs, curry powder, salt, pepper, Worcestershire sauce in a bowl; stir well.
- Shape the mixture into 1-inch meatballs.
- Dredge the meatballs in flour.
- Brown the meatballs in batches in vegetable oil in a skillet over medium heat.
- Remove the browned meatballs from the skillet and set aside.
- Combine tomato sauce, Burgundy wine, beef consomme, and dried oregano in a Dutch oven.
- Bring the sauce to a boil.
- Add the browned meatballs to the sauce.
- Reduce heat and simmer uncovered for 35 minutes.
Tips & Substitutions
For optimal flavor, let the meatball mixture rest for 15-30 minutes before shaping. If you prefer a lighter option, substitute ground turkey for the ground chuck. For a gluten-free version, use gluten-free breadcrumbs and flour. The addition of fresh herbs like parsley can elevate the dish, and consider adding a splash of balsamic vinegar to the sauce for extra depth.
Serving Suggestions
Serve the meatballs over pasta or polenta for a hearty meal, or alongside crusty bread to soak up the rich sauce. A fresh green salad or roasted vegetables make excellent sides. This dish pairs beautifully with Braised Leg Of Lamb for a festive feast or a glass of the same Burgundy used in the sauce.
Storage & Reheating
Leftover meatballs in red wine sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a saucepan over low heat, adding a splash of water or broth to prevent drying out. They also freeze well for up to 3 months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Meatballs In Red Wine Sauce contains roughly 1802 calories, with 59g protein, 259g carbohydrates, and 85g fat. It is an excellent source of dietary fiber (475% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1056mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for the meatballs?
Yes, you can substitute ground turkey, chicken, or even pork for a different flavor profile. Just keep in mind that leaner meats may require added fat to maintain moisture and flavor in the meatballs.
How can I make the sauce thicker?
To thicken the sauce, you can simmer it for a longer time to reduce it, or mix a tablespoon of cornstarch with cold water and stir it into the sauce. Allow it to simmer for a few more minutes until it thickens to your liking.
Is it necessary to dredge the meatballs in flour?
Dredging the meatballs in flour helps create a nice crust and prevents them from sticking to the pan while browning. However, if you prefer a gluten-free option, you can skip this step or use cornstarch instead.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).