Easy Braised Meatballs in Red Wine Gravy

By Kittencalskitchen on November 17, 2005

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Ingredients

2 lbs lean ground beef ( prepared into your favorite meatball recipe, I use my own recipe#69173)
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.