Braised Meatballs In Red-wine Gravy
From conner909 16 years agoIngredients
- 1 6-ounce piece day-old French bread (generous 1/3 of a 16-ounce loaf), shopping list
- bread cut into 8 pieces shopping list
- 1 cup whole milk shopping list
- 1 ¾ pounds ground beef (7% to15% fat) shopping list
- 2 large eggs shopping list
- 1 medium onion, finely chopped shopping list
- ½ cup plus 1 tablespoon chopped fresh shopping list
- Italian parsley shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon ground black pepper shopping list
- 1 teaspoon dried summer savory shopping list
- **** shopping list
- all-purpose flour shopping list
- **** shopping list
- 2 tablespoons (1/4 stick) butter shopping list
- 1 ½ teaspoons olive oil shopping list
- 2 cups dry red wine shopping list
- ¼ 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 the
- milk from bread; discard milk. Place bread into large bowl.
- Add ground beef, eggs, finely chopped onion, ½ cup chopped
- Italian parsley, salt, pepper and dried summer savory and
- mix well. Transfer meat mixture to food processor. Process until
- well blended and mixture looks pasty. Form mixture into
- 1 ¾-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 a 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.
- (Ok, I serve with pasta...big surprise!)
People Who Like This Dish 4
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