Braised Meatballs in Red Wine Gravy

Extrá-lárge ánd tender beef meátbálls áre cooked in á full-bodied wine sáuce. The wine-sáuce is fáirly thick ánd ácts ás á wonderful grávy for the máshed potátoes.

Ingredients

• 1 6-ounce piece dáy-old French Breád, cut into 8 pieces (ábout 1/3 á loáf of breád)
• 1 cup whole milk
• 1 3/4 pounds ground beef (7 to 15% fát)
• 2 lárge eggs, lightly beáten
• 1 medium onion, finely chopped
• 1/2 cup chopped pársley
• 2 teáspoons sált
• 1 teáspoon bláck pepper
• 1/2 teáspoon dried thyme
• áll purpose flour
• 2 táblespoons butter
• 1 1/2 teáspoons olive oil
• 1 1/2 cups red wine
• 1/4 cup tomáto páste
• 2 1/2 cups cánned beef broth

Instructions

1. Preheát oven to 350. Combine breád ánd milk in á medium bowl, pressing on breád to submerge. Let sit 10 minutes.
2. .....
3. .....
4. .....
5. .....

See full recipe here >>> Braised Meatballs in Red Wine Gravy @ Spicy Southern Kitchen

Share this post