If you’re craving comfort food with a bit of elegance, you simply have to try these Juicy Red Wine Meatballs with Creamy Mash. Imagine tender, flavorsome beef meatballs slow-braised in a rich, full-bodied red wine sauce that doubles as a luscious gravy, perfectly spooned over velvety mashed Yukon Gold potatoes blended with melted Gruyère and fresh spinach. This dish brings together simple ingredients but creates an irresistibly satisfying meal that feels like a warm hug on a plate—ideal for family dinners, special occasions, or whenever you want to treat yourself to something extra delicious.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a crucial role in building the layers of flavor and texture that make this dish unforgettable. From the softness of day-old French bread in the meatballs to the creamy richness of Gruyère in the mash, every item is there for a reason.
- Day-old French Bread (6 ounces): Provides moisture and tenderness to the meatballs without making them dense.
- Whole Milk (1 cup + warm for mash): Adds creaminess both to the meatballs and the mashed potatoes.
- Ground Beef (1 3/4 pounds, 7 to 15% fat): The hearty base for the meatballs, ensuring juiciness and depth of flavor.
- Large Eggs (2, lightly beaten): Acts as a binding agent to keep the meatballs perfectly shaped.
- Medium Onion (finely chopped): Adds a subtle sweetness and texture to the meatballs.
- Chopped Parsley (1/2 cup): Brings fresh herbaceous notes to brighten the meat mixture.
- Salt (2 teaspoons) and Black Pepper (1 teaspoon): Essential seasonings to enhance all the flavors.
- Dried Thyme (1/2 teaspoon): Offers earthy undertones that complement the wine sauce beautifully.
- All-Purpose Flour: Used for dusting meatballs, helping them brown and thicken the sauce.
- Butter (2 tablespoons): For sautéing meatballs and enriching the sauce and mash.
- Olive Oil (1 1/2 teaspoons): Adds a light, fruity base for browning the meatballs.
- Red Wine (1 1/2 cups): The star ingredient of the sauce, giving it richness and a deep, savory complexity.
- Tomato Paste (1/4 cup): Contributes sweetness and body to the wine gravy.
- Canned Beef Broth (2 1/2 cups): Builds the heartiness and depth of the braising liquid.
- Baby Spinach (1 bag): Wilted into the mash for a hit of color and a healthy twist.
- Yukon Gold Potatoes (4 pounds, peeled and cut): The creamier, buttery potato variety that makes the mash extra smooth.
- Butter (1 stick for mash): Adds richness and silkiness to the potatoes.
- Gruyère Cheese (2 cups grated): Melts into the mash for a nutty, luxurious flavor.
How to Make Juicy Red Wine Meatballs with Creamy Mash
Step 1: Prepare the Meatball Base
Start by soaking the day-old French bread in milk until it softens—it’s the secret to keeping these meatballs tender. After squeezing out excess milk, combine the bread with ground beef, eggs, onion, parsley, and seasonings. Mixing everything well with your hands helps distribute the flavors evenly and makes shaping into meatballs a breeze.
Step 2: Shape and Bake the Meatballs
Form large 1 3/4-inch meatballs and arrange them in baking dishes. Baking the meatballs initially cooks them gently and helps set their shape, which makes the next steps easier and ensures they stay juicy inside once finished in the sauce.
Step 3: Brown the Meatballs
Once baked, dust meatballs lightly with flour before browning them in butter and olive oil. This step creates a beautiful crust that adds texture and flavor, while also helping the sauce thicken properly.
Step 4: Create the Rich Red Wine Sauce
Deglaze the skillet with red wine, whisked together with tomato paste, bringing everything to a boil to slightly thicken the liquid. Then add the beef broth and let it simmer to develop a deep, silky gravy that seeps into every bite of meatball.
Step 5: Prepare the Creamy Mash with Spinach
Cook potatoes until tender, then mash them with butter, warm milk, and generous handfuls of Gruyère cheese for a velvety finish. Stir in fresh baby spinach last—the residual heat gently wilts it, adding mild earthiness and a beautiful pop of green without overwhelming the dish.
How to Serve Juicy Red Wine Meatballs with Creamy Mash
Garnishes
Sprinkle freshly chopped parsley or a few sprigs of thyme on top for a fresh, herbal brightness that contrasts wonderfully with the richness of the dish. A light dusting of cracked black pepper on the mash can also elevate each bite.
Side Dishes
This dish is a hearty meal on its own, but consider adding a crisp green salad with a lemony vinaigrette to cut through the richness, or some roasted root vegetables for an added variety of texture and sweetness.
Creative Ways to Present
For a cozy dinner party vibe, serve the meatballs nestled in a large shallow bowl, ladled generously with wine sauce and a big scoop of creamy mash on the side. Alternatively, plate them individually over a bed of mash with some sauce drizzled artistically around for a sophisticated touch.
Make Ahead and Storage
Storing Leftovers
Leftover Juicy Red Wine Meatballs with Creamy Mash keep well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so your next meal will be just as delightful.
Freezing
You can freeze the meatballs (without the mash) tightly wrapped or in a sealed container for up to 3 months. For best results, freeze the mash separately in portioned containers to retain its creamy texture when reheated.
Reheating
Reheat the meatballs gently on the stovetop with a splash of broth or water to loosen the sauce, stirring occasionally until warmed through. Microwave the mashed potatoes covered with a damp paper towel to prevent drying out, stirring halfway to heat evenly.
FAQs
Can I use a different type of wine for the sauce?
Absolutely! A dry red wine like Cabernet Sauvignon or Merlot works beautifully. Just avoid very sweet wines, as they can alter the intended savory balance.
How do I make sure my meatballs stay juicy and not dry?
Using day-old bread soaked in milk adds moisture inside the meatballs, and baking them gently before browning helps lock in juices without overcooking.
Can I make this recipe gluten-free?
Yes. Swap the bread for gluten-free bread and use a gluten-free flour for dusting the meatballs. Just double check the broth and tomato paste to ensure they’re gluten-free as well.
Is there a vegetarian alternative to these meatballs?
While this recipe is designed for beef, you can experiment using lentils or plant-based meat substitutes combined with similar binding ingredients—but the wine sauce and creamy mash remain perfect accompaniments either way!
Can I prepare this dish ahead for a dinner party?
Definitely. Meatballs can be baked and sauce prepared a day ahead, then gently reheated before serving alongside freshly mashed potatoes. This makes entertaining stress-free and ensures pure enjoyment at the table.
Final Thoughts
I can’t recommend enough making these Juicy Red Wine Meatballs with Creamy Mash your go-to for a cozy dinner that feels special yet approachable. The deep, comforting flavors paired with the creamy, cheesy mash create such a wonderful harmony—it’s a dish that will have everyone asking for seconds and dreaming of the next time you make it. So go ahead, gather your ingredients, and enjoy the delicious magic that happens when simple components come together in the best possible way.
Print
Juicy Red Wine Meatballs with Creamy Mash
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: American
Description
Braised Meatballs in Red Wine Gravy features extra-large, tender beef meatballs simmered in a rich, full-bodied red wine and tomato paste gravy. These succulent meatballs are browned to perfection and cooked in a flavorful sauce made with red wine, beef broth, and aromatic herbs. Served with creamy Gruyère mashed potatoes blended with baby spinach, this hearty dish offers a comforting and elegant meal ideal for family dinners or special occasions.
Ingredients
Meatballs
- 1 6-ounce piece day-old French Bread, cut into 8 pieces (about 1/3 a loaf of bread)
- 1 cup whole milk
- 1 3/4 pounds ground beef (7 to 15% fat)
- 2 large eggs, lightly beaten
- 1 medium onion, finely chopped
- 1/2 cup chopped parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- All purpose flour, for dusting
- 2 tablespoons butter
- 1 1/2 teaspoons olive oil
- 1 1/2 cups red wine
- 1/4 cup tomato paste
- 2 1/2 cups canned beef broth
Mashed Potatoes with Spinach
- 1 bag baby spinach
- 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1 stick butter (8 tablespoons)
- 1 1/4 cups warm whole milk, or more as needed
- 2 cups grated Gruyère cheese
Instructions
- Prepare Bread Mixture: Preheat oven to 350°F. Combine the day-old French bread pieces and 1 cup of whole milk in a medium bowl, pressing down on the bread to ensure it’s submerged. Let this soak for 10 minutes to soften the bread.
- Make Meatball Mixture: After soaking, squeeze out most of the milk from the bread and discard the excess milk. Place the soaked bread into a large mixing bowl. Add ground beef, lightly beaten eggs, finely chopped onion, chopped parsley, salt, black pepper, and dried thyme. Use your hands to mix all ingredients gently but thoroughly until well combined.
- Shape and Bake Meatballs: Form the mixture into large meatballs, approximately 1 3/4 inches in diameter. Arrange the meatballs in two 13-by-9-inch glass baking dishes. Bake in the preheated oven for 30 minutes. Once baked, allow the meatballs to cool slightly before proceeding.
- Brown Meatballs in Skillet: Dust the baked meatballs lightly with all-purpose flour, shaking off any excess. In a large skillet, melt the butter with olive oil over medium-high heat. In two batches, sauté the meatballs until they are browned on all sides, about 3 minutes per batch. Remove meatballs to the skillet once browned.
- Make Red Wine Gravy: In a bowl, whisk together tomato paste and red wine until smooth. Pour this mixture into the skillet with the meatballs and bring to a boil. Allow it to boil for 5 minutes, stirring often, until the liquid thickens slightly.
- Simmer with Broth: Add the canned beef broth to the skillet. Reduce heat to medium and let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens to a gravy consistency. Taste and adjust seasoning with salt and pepper as desired.
- Cook Potatoes: Meanwhile, place peeled and chopped Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook until very tender, about 30 minutes. Drain the potatoes thoroughly.
- Mash Potatoes and Add Ingredients: Transfer the hot potatoes to a large bowl. Add the stick of butter and mash well until smooth. Stir in warm whole milk gradually to reach your desired creamy consistency. Fold in the grated Gruyère cheese until melted and combined.
- Incorporate Spinach: Add the bag of baby spinach to the mashed potatoes while they are still hot. Stir well so the heat wilts and steams the spinach. If the potatoes have cooled too much, reheat gently in the microwave before adding spinach.
- Final Seasoning and Serve: Season the mashed potatoes and spinach liberally with salt and pepper to taste. Serve the meatballs in red wine gravy hot over the creamy mashed potatoes for a comforting and flavorful meal.
Notes
- Day-old French bread helps to absorb milk better, making the meatballs more tender.
- Using Yukon Gold potatoes provides a creamy texture ideal for mashing and pairing with cheese.
- Red wine in the gravy adds depth of flavor but can be substituted with additional beef broth for a non-alcoholic version.
- Be sure to brown the meatballs well to develop richer flavor before simmering in the sauce.
- Gruyère cheese adds a nutty richness to the mashed potatoes that complements the savory meatballs.
- Wilted spinach adds color, nutrients, and a fresh balance to the creamy potatoes.
- Adjust salt and pepper according to taste, especially after the gravy has reduced.
- This dish pairs well with a green salad or steamed vegetables for a complete meal.
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