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Meatballs in Red Wine Gravy




Source of Recipe


Marla


Recipe Introduction


The red wine gravy adds an interesting take on ordinary meatballs. Serve these hearty meatballs with a side of Cheesy Spinach Mashed Potatoes (recipe posted earlier).




List of Ingredients




6 ounces fresh breadcrumbs
1 cup milk
1 3/4 pounds ground beef
2 large eggs
1 medium onion - finely chopped
1/2 cup parsley - chopped
2 teaspoons salt
1 teaspoon black pepper
all-purpose flour
2 tablespoons butter
1 1/2 teaspoons olive oil
2 cups dry red wine
1/4 cup tomato paste
3 cups beef broth



Recipe



Preheat oven to 350 degrees F. Combine breadcrumbs and milk in a large bowl. Let stand until milk is absorbed (10 minutes). Drain any extra milk. Add ground beef, eggs, onion, parsley, salt, and pepper to breadcrumb mixture. Mix well (use hands if necessary). Transfer mixture to a food processor. Process the meat mixture until it look pale. Bring out two 13 x 9 x 2 glass baking dishes. Form about thirty 1 3/4 inch diameter meatballs from meat mixture and distribute among baking dishes. Bake for 30 minutes. Set aside.
Dust meatballs with flour, shaking off any excess. In a large heavy skillet, melt butter over medium high heat. Working in batches, add meatballs to skillet and saute until brown on all sides. In a small bowl, whisk wine and tomato paste to blend. Add wine mixture to meatballs and bring to a boil. Continue boiling (while stirring) until wine thickens slightly (5 minutes). Add broth, reduce heat to medium and simmer until gravy thickens (15 minutes). Season with more salt and pepper if necessary. Transfer meatballs into serving bowl and garnish with parsley, if desired.