Red Wine Braised Meatballs

Ingredients for Red Wine Braised Meatballs

I always start with quality ground beef for the best texture and flavor. The 80/20 blend is my go-to because that fat content keeps these meatballs incredibly juicy during the braising process, similar to how I approach my Salisbury Steak Meatballs. Fresh parsley makes a noticeable difference here compared to dried herbs.

• 1 lb ground beef (80/20 blend)
• 1/4 cup fresh parsley (finely chopped)
• 1/2 medium onion (finely chopped, for meatballs)
• 1/2 medium onion (finely chopped, for sauce)
• 2 cloves garlic (minced, for meatballs)
• 1 clove garlic (minced, for sauce)
• 1 cup fruity red wine (Merlot or Cabernet Sauvignon) – I recommend Merlot for a smoother finish
• 14 oz canned crushed tomatoes
• 1 cup low-sodium beef broth – In my experience, low-sodium gives you better control over the final seasoning
• Salt and pepper (to taste)
• 2 tablespoons olive oil

Step-by-Step Instructions

Have everything prepped before you start cooking. Trust me, it makes the process flow much smoother, especially when you’re juggling hot pans.

Step 1: In a large bowl, combine the ground beef, chopped parsley, half the onion (about 1/2 cup), 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined. The first time I made these, I overmixed and the meatballs were tough, so handle the meat gently.

Step 2: Shape the mixture into golf ball-sized meatballs, about 1.5 inches in diameter, making roughly 12-14 meatballs. Keeping them uniform ensures even cooking. Heat the olive oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes.

Step 3: Add half the meatballs to the skillet, leaving about 1 inch of space between them. Brown on all sides for 6-8 minutes total, turning every 2 minutes. They should develop a deep golden-brown crust but won’t be cooked through yet. Remove to a plate and repeat with remaining meatballs. Those browned bits stuck to the pan are pure flavor gold.

Step 4: Add the remaining onion and garlic to the skillet and cook for 2 minutes until fragrant and slightly softened. Pour in the red wine and use a wooden spoon to scrape up all those delicious browned bits from the bottom. Let it bubble for about 1 minute.

Step 5: Stir in the crushed tomatoes and beef broth, bringing the mixture to a gentle simmer. You’ll see small bubbles breaking the surface. Return the meatballs to the skillet, nestling them into the sauce. Cover with a lid, reduce heat to low, and braise for 30 minutes. The meatballs are done when they reach 160°F internally and the sauce coats the back of a spoon.

Perfect Pairings for Red Wine Braised Meatballs

These rich, savory meatballs pair beautifully with sides that complement the wine sauce while adding textural contrast.

Buttered Pasta: Classic spaghetti or pappardelle soaks up the luscious red wine sauce perfectly, creating a complete one-bowl meal that balances the richness with comforting carbs.

Crusty Garlic Bread: A warm baguette or ciabatta is essential for mopping up every last drop of that incredible sauce, adding a satisfying crunch against the tender meatballs.

Simple Green Salad: Fresh mixed greens with a light vinaigrette cuts through the richness and adds nutritional balance with crisp vegetables and bright acidity.

Creamy Polenta: Smooth, buttery polenta provides a luxurious base that complements the robust sauce while adding a different texture profile to the meal.

Garlic Herb Chicken with Mashed Potatoes: Just the mashed potatoes from this recipe work wonderfully as a creamy foundation for the meatballs and sauce.

Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, or green beans add color, nutrition, and a slight char that pairs wonderfully with the wine-braised flavors.

Storage & Serving Tips

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even better. For longer storage, freeze the meatballs in their sauce for up to 3 months in a freezer-safe container.

Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much. You can also microwave individual portions, stirring halfway through to ensure even heating. Slow reheating maintains the tender texture of the meatballs.

These meatballs are incredibly versatile beyond the traditional pasta pairing. Try them in Easy Weeknight Meatball Subs for a hearty sandwich, serve them over Creamy Meatballs with Mashed Potatoes for comfort food perfection, or even enjoy them on their own with crusty bread for dipping.

FAQs

Red Wine Braised Meatballs

Tender and juicy meatballs simmered in a rich red wine sauce, infused with aromatic herbs and spices. Perfect for family dinners or cozy weeknight meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 80/20 blend
• 1/4 cup fresh parsley finely chopped
• 1 medium onion finely chopped, divided (1/2 for meatballs, 1/2 for sauce)
• 3 cloves garlic minced, divided (2 for meatballs, 1 for sauce)
• 1 cup fruity red wine Merlot or Cabernet Sauvignon
• 14 oz canned crushed tomatoes
• 1 cup low-sodium beef broth
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper plus more to taste
• 2 tablespoons olive oil

Equipment

• Large bowl
• 12-inch skillet with lid
• Knife and cutting board
• Wooden spoon

Method

 

1. In a large bowl, combine ground beef, chopped parsley, half the onion (about 1/2 cup), 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
2. Shape the mixture into golf ball-sized meatballs, about 1.5 inches in diameter, making roughly 12-14 meatballs. Heat olive oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes.
3. Add half the meatballs to the skillet, leaving about 1 inch of space between them. Brown on all sides for 6-8 minutes total, turning every 2 minutes. Remove to a plate and repeat with remaining meatballs.
4. Add remaining onion and garlic to the skillet and cook for 2 minutes until fragrant and slightly softened. Pour in red wine and scrape up browned bits from the bottom of the pan. Let bubble for 1 minute.
5. Stir in crushed tomatoes and beef broth, bringing to a gentle simmer. Return meatballs to skillet, nestling them into the sauce. Cover, reduce heat to low, and braise for 30 minutes until meatballs reach 160°F internally and sauce coats the back of a spoon.

Notes

Use 80/20 ground beef for juiciest results. Don’t overwork the meat mixture to keep meatballs tender. Brown meatballs in batches with space between them to avoid steaming. Deglazing with wine captures all the flavorful browned bits. Let sauce reduce slightly for richer flavor.