Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This is a recipe I got from the Homebasic magasine. I made it and used onion instead of green onions. The taste of the broth is delicious. My son liked this recipe.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine the beef, egg, onion, pickle, parsley, bread crumbs, salt and pepper. Roll mixture into 2-inch balls. In a large skillet set over medium-high heat, brown the meatballs in olive oil. Transfer the meatballs to a slow cooker.
  2. Discard any fat from the pan and return to heat. Add the red wine to the hot pan and scrape up any browned bits from the bottom. Allow the wine to cook and reduce by half.
  3. In a small bowl, whisk together the flour and beef broth. Stir the mixture into the wine, then pour over the meatballs.
  4. Cover and cook on low setting for 4 hours. Serve meatballs and sauce with rice, potatoes or pasta.
Most Helpful

5 5

These meatballs are fantastic!

4 5

Tasty sauce, but the meatballs needed additional pizzazz to make a 5 for me (a half slice of bacon, maybe prior to browning?). DH is looking forward to his next set of meatballs. Formed and cooked the meatballs on Saturday, stored half in the refrigerator for tonight's dinner (Monday) and half in the freezer for a reprise. As an experiment, I served over Red Wine Pasta #2 to reinforce the Merlot taste. If doing so, try sprinkling some parmesan cheese, then a lot of thinly sliced green onions, on top of the pasta, and placing the meatballs on top, topped with their own Merlot sauce. Thanks for sharing, Boomette! Made for Spring 2009 Pick A Chef.

5 5

I have just made this for lunch today Boomer! This was AMAZING - so rich and robust, full of flavour! I made it EXACTLY as posted and then mixed the sauce and meatballs with pasta shapes - served it with more merlot and some romanesco as the vegetable. Superb recipe that was easy to follow and delivered 100% in the taste stakes - thanks Darlink France! Made for Photo Tag - FT:-)