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
Scale
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.