Meatballs, w/creamy wine gravy
Source of Recipe
from jennypoo at rc
Meatballs, w/creamy wine gravy
for the meatballs:
1 6oz. piece of day old French bread, crust left on, cut into 8 pieces
1 c. whole milk
1 3/4 lbs. ground beef
2 large eggs
1 med. finely chopped onion
1/2 cup + 1 Tbsp chopped fresh parsley
2 tsp salt
1 tsp black pepper
All purpose flour
for wine gravy:
1/4 stick butter
1 1/2 tsp olive oil
2 cups dry red wine
1/4 cup tomato paste
3 cups beef broth
Preheat oven to 350 degrees. Combine bread pieces and milk in bowl,
submerging bread; let stand until milk is absorbed, about 10 minutes.
Squeeze out most of milk from bread; discard milk. Place bread in large
bowl. Add beef, eggs, onion and seasonings, mix well. Transfer meat to food
processor until mixture looks pasty. Form mixture into meatballs (about 30).
Divide between 2 - 13x9x2 glass baking dishes. Bake 30 minutes.
Dust meatballs with flour; shake off excess. Melt butter with oil in large
skillet over medium-high heat. Working in batches, add meatballs to skillet
and saute until brown on all sides, about 3 minutes. Return all meatballs to
skillet. Whisk wine, and tomatoe paste in small bowl to blend. Add wine to
meatballs and bring to boil. Continue boiling until wine thickens slightly,
about 5 minutes. Add broth, reduce heat to medium and simmer about 15
minutes.
Makes 30 meatballs or 6 servings.
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