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Red Wine Braised Meatballs Recipe

Red Wine Braised Meatballs Recipe
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★★★★★

4.8 from 30 reviews

Red Wine Braised Meatballs served over creamy parmesan polenta combine tender ground chicken meatballs simmered in a rich red wine and vegetable sauce, paired perfectly with smooth, cheesy polenta for a comforting and elegant meal.

Ingredients

Scale

For the 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

For the 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

For the 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 ingredients are well incorporated. Shape the mixture into small meatballs. Heat 1 tablespoon of olive oil in a large pan over medium heat and brown the meatballs evenly on all sides until golden. Remove and set aside.
  2. Prepare the sauce: In the same pan, add 2 tablespoons olive oil and sauté the diced onion, chopped carrot, and celery stalk until softened, about 5-7 minutes. Stir in the tomato paste and cook for an additional minute to enhance flavor. Pour in the red wine and chicken broth, bring to a gentle simmer, then let cook for 15-20 minutes until the sauce reduces slightly and thickens.
  3. Braise the meatballs: Return the browned meatballs to the sauce, cover the pan, and let simmer gently on low heat for 20-30 minutes. This allows the meatballs to cook through fully and absorb the rich flavors of the sauce.
  4. Cook the polenta: In a separate saucepan, bring the 4 cups of water or chicken broth to a boil. Gradually whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring occasionally, for 10-15 minutes until the polenta thickens and becomes creamy. Stir in the grated parmesan cheese, butter, and salt to taste until fully combined and smooth.
  5. Serve: Spoon a generous portion of the creamy parmesan polenta onto dinner plates. Top with the red wine braised meatballs and spoon over some extra sauce. Garnish with fresh parsley leaves for a burst of color and freshness. Serve immediately while warm.

Notes

  • You can substitute ground chicken with beef, pork, turkey, or a mix depending on preference.
  • For a deeper sauce flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
  • If you prefer a thicker sauce, remove the lid during the last 10 minutes of simmering to reduce further.
  • Polenta can be cooked with chicken broth instead of water for more richness.
  • Make sure to continuously stir polenta while cooking to avoid lumps and sticking to the pan.
  • Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove adding a splash of broth or water to loosen the polenta.

Nutrition

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

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