Description
These savory red wine meatballs are a perfect dish for Valentine’s Day, featuring a rich blend of ground beef and optional pork, simmered in a flavorful red wine tomato sauce. The combination of Italian seasoning, Parmesan cheese, and garlic creates a deep, comforting taste that pairs beautifully with crusty bread or pasta for a romantic and satisfying meal.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (80/20) (Substitute with ground turkey or chicken; add extra olive oil for moisture.)
- 1/2 lb Pork (Optional; adds richness.)
- 1 cup Breadcrumbs (Substitute with GF panko or crushed rice crackers for gluten-free.)
- 1/2 cup Parmesan Cheese (Can be reduced or omitted for dietary restrictions.)
- 1 large Egg (Use flax egg for vegan version.)
- 3 cloves Garlic (Minced for depth of flavor.)
- 1 medium Onion (Diced.)
- 1 tbsp Italian Seasoning (Can substitute with fresh herbs.)
- 1 tsp Salt
- 1/2 tsp Pepper
Sauce
- 1 cup Red Wine (Use a dry variety like merlot.)
- 1 cup Tomato Sauce (Quality product for best flavor.)
- Olive oil (for cooking)
Instructions
- Prepare meatball mixture: In a large mixing bowl, combine ground beef, optional pork, breadcrumbs, Parmesan cheese, egg, minced garlic, diced onion, Italian seasoning, salt, and pepper. Mix gently until just combined to ensure tender meatballs, then shape the mixture into 1.5-inch diameter meatballs.
- Brown the meatballs: Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, cook the meatballs in batches, turning occasionally, until they are browned on all sides. Remove the browned meatballs from the skillet and set aside temporarily.
- Prepare the sauce: In the same skillet, pour in the red wine and tomato sauce. Stir well, scraping up any browned bits from the bottom of the skillet to incorporate additional flavor into the sauce.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the sauce. Cover the skillet and let the meatballs simmer gently for about 20 minutes or until they reach an internal temperature of 160°F, ensuring they are cooked through and tender.
- Serve: Plate the meatballs hot with the red wine tomato sauce, garnished with freshly chopped parsley for a touch of color and freshness. Serve alongside crusty bread or over pasta to complete this hearty meal.
Notes
- For a gluten-free option, substitute regular breadcrumbs with gluten-free panko or crushed rice crackers.
- To make this recipe vegan, use a flax egg instead of a regular egg and omit Parmesan cheese or use a plant-based alternative.
- Ground turkey or chicken can replace beef for a lighter protein; adding extra olive oil helps maintain moisture.
- Use a dry red wine like Merlot for the sauce to avoid sweetness; cooking will mellow the wine’s acidity and enhance depth of flavor.
- Ensure meatballs are not overcrowded in the skillet to brown evenly.
- Check meatballs’ internal temperature to guarantee they are safely cooked to 160°F.
