Prep 20 mins
Cook 45 mins
Not many ingredients in the recipe but lots of flavor! Use your own favorite meatball recipe, I use my own Kittencal's Italian Melt-In-Your-Mouth Meatballs to make this. This is the kind of recipe that you can simmer for a longer or a shorter time, I have to say that the longer you simmer the more flavor it will have. Serve the meatballs with grated Parmesan cheese and crusty bread.
- 2 lbs lean ground beef (prepared into your favorite meatball recipe, I use my own Kittencal's Italian Melt-In-Your-Mouth Meatballs)
- 1 cup all-purpose flour
- 4 -6 tablespoons oil
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 tablespoon minced fresh garlic
- 2 cups dry red wine
- 1⁄4 cup tomato paste
- 3 cups beef broth
- salt and pepper
- Shape the ground beef into small meatballs using you favorite meatball recipe.
- Place into a baking dish in a single layer, and bake in a 350 degree oven for about 20-25 minutes (just to release some of the fat) set aside until cool enough to handle.
- Dust the meatballs generously in flour then shake off any excess flour.
- Heat oil in a skillet with about 3 tablespoon butter.
- Brown the meatballs (working in batches) well on all sides for about 3 minutes; place in a bowl.
- In the same skillet saute the onion and garlic until soft (about 6-8 minutes).
- Return the meatballs back to the skillet.
- Whisk in wine and tomato paste in a small bowl to blend well, then add to the skillet and bring to a boil.
- Continue boiling until the wine thickens slighty, stirring with a wooden spoon constantly (about 8-10 minutes).
- Add in broth, reduce heat to medium-low, cover and simmer until the flavors blend and the gravy thickens, stirring frequently (about 40-45 minutes, the longer simmering time the more flavor it will have).
- Season with salt and pepper, then transfer to a large serving bowl.
- Sprinkle with grated Parmesan cheese if desired.
Wow! I had no idea how easy sauce could be. This sauce is rich and delicious. I would serve the meatballs as an h'ordeuvres in this sauce as well.
Wonderful gravy!! I found a similar recipe on Epicurious and used their meatballs. I did NOT like the meatballs, the texture was too mushy for us. I used this recipe for the gravy (the other didn't have onion or garlic) and it was delicious. I will definitely make this again, but use my regualr meatball recipe. Thanks for another winner, Kitten!
Great sauce, but, hey I love, love, love wine. Due to time constraints used some very good (not as good as homemade) meatballs and some leftover jarred spaghetti sauce. The beauty of this is you can add whatever you like, such as mushrooms, green or red peppers, etc. You are so right, Kittencall, the longer this cooks, the better. Perfect with noodles or mashed taters. Did I mention that I love wine. Well if I didn't, I love wine. Thanks for another keeper.