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Red Wine Braised Meatballs Recipe

Red Wine Braised Meatballs Recipe
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4.8 from 10 reviews

Experience a sophisticated twist on classic meatballs with this Red Wine Braised Meatballs recipe. Featuring tender ground chicken meatballs simmered in a rich and hearty red wine sauce, accompanied by creamy parmesan polenta, this dish offers a comforting yet elegant meal perfect for dinner gatherings or a special family supper.

Ingredients

Scale

Meatballs

  • 1 lb ground chicken (or any meat of your choice)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • Salt and pepper to taste
  • 1 tbsp olive oil for browning

Sauce

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 tbsp tomato paste
  • 1 bottle (750 ml) red wine (use a hearty variety)
  • 1 cup chicken broth (optional, for added richness)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Polenta

  • 1 cup polenta
  • 4 cups water (or chicken broth)
  • 1/2 cup grated parmesan cheese
  • 2 tbsp butter
  • Salt to taste

Instructions

  1. Make the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, grated parmesan, egg, salt, pepper, finely chopped onion, and minced garlic. Mix thoroughly until all ingredients are evenly distributed. Form the mixture into medium-sized meatballs. Heat 1 tablespoon of olive oil in a large pan over medium heat and brown the meatballs on all sides until golden. Remove meatballs from the pan and set aside.
  2. Prepare the Sauce: In the same pan, add 2 tablespoons of olive oil. Sauté the diced onion, chopped carrot, and chopped celery until the vegetables are softened and aromatic. Stir in the tomato paste and cook for another minute to develop flavor. Pour in the bottle of red wine and the chicken broth. Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing the sauce to reduce slightly and thicken.
  3. Braise the Meatballs: Return the browned meatballs to the pan with the simmering sauce. Cover the pan and let everything simmer together for 20-30 minutes. This process allows the meatballs to cook through and absorb the rich flavors of the wine sauce.
  4. Cook the Polenta: While the meatballs braise, bring 4 cups of water or chicken broth to a boil in a separate saucepan. Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and simmer, stirring occasionally, for 10-15 minutes until the polenta thickens and becomes creamy. Stir in the grated parmesan cheese, butter, and salt to taste.
  5. Serve: Spoon the creamy parmesan polenta onto serving plates. Top generously with the red wine braised meatballs and a ladle of the rich sauce. Garnish with freshly chopped parsley for a touch of color and freshness. Enjoy your elegant, comforting meal.

Notes

  • Feel free to substitute ground chicken with ground beef, pork, or turkey as preferred.
  • If you prefer a non-alcoholic option, substitute red wine with an equal amount of beef or chicken broth and add a splash of balsamic vinegar for depth.
  • For a gluten-free version, use gluten-free breadcrumbs or omit them entirely, adjusting the mixture consistency with a bit of ground oats if needed.
  • The polenta can be prepared ahead of time and gently reheated with a little extra butter or broth to regain creaminess.
  • Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.

Nutrition

Keywords: red wine, braised meatballs, chicken meatballs, parmesan polenta, Italian recipe, comfort food, dinner recipe

Find it online: https://islawhite.com/red-wine-braised-meatballs-recipe/