Ingredients
Scale
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- 2 cups red wine (such as Merlot or Cabernet Sauvignon)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 onion, diced
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper; mix well.
- Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium heat; brown the meatballs on all sides for about 5 minutes and set aside.
- In the same skillet, sauté diced onion until translucent, add tomato paste, then pour in red wine and beef broth; bring to a simmer.
- Return the meatballs to the skillet, cover, and braise in the gravy for about 30 minutes.
Notes
- For extra flavor, let the meatballs sit in the fridge for an hour before cooking.
- Serve with pasta or crusty bread to soak up the gravy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
- Diet: Omnivore