Braised Meatballs in Red WineFrom pat2me 8 years ago
- 1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, cut into 8 pieces shopping list
- 1 cup whole milk shopping list
- 1 3/4 pounds ground beef (7% to 15% fat) shopping list
- 2 large eggs shopping list
- 1 medium onion, finely chopped shopping list
- 1/2 cup plus 1 tablespoon chopped fresh Italian parsley shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon ground black pepper shopping list
- 1 teaspoon dried summer savory shopping list
- All purpose flour shopping list
- 2 tablespoons (1/4 stick) butter shopping list
- 1 1/2 teaspoons olive oil shopping list
- 2 cups dry red wine shopping list
- 1/4 cup tomato paste shopping list
- 3 cups canned beef broth shopping list
How to make it
- Preheat oven to 350°F.
- Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes.
- Squeeze out most of milk from bread; discard milk.
- Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well.
- Transfer meat mixture to processor. Process until well blended and mixture looks pasty.
- Form mixture into 1 3/4-inch-diameter meatballs (about 30).
- Divide meatballs between two 13x9x2-inch glass baking dishes.
- Bake meatballs 30 minutes. Set meatballs aside.
- Dust meatballs with flour; shake off excess.
- Melt butter with oil in heavy large skillet over medium-high heat.
- Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes.
- Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend.
- Add wine mixture to meatballs and bring to boil.
- Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes.
- Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes.
- Season to taste with salt and pepper. Transfer meatballs and gravy to bowl.
- Sprinkle with remaining 1 tablespoon parsley and serve.
The Cookpat2me Nashua, NH
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