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Author Notes: Tried and true, these meatballs are as good as they get. Simmered in red wine and stuffed with spices, including a touch of cinnamon for depth, they are sure to have your family coming back for more. - MadisonMayberry
Serves 4 to 6
- 2 slices white sandwich bread, ripped into pieces
- 1/4 cup whole milk
- 1 pound ground beef or pork
- 1 egg
- 3 tablespoons red wine
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 1 tablespoon Italian seasoning
- 1/4 cup flour
- 4 tablespoons olive oil
- 24 ounces jarred pasta sauce
- 1 cup red wine
- In small bowl, mix together bread and milk. Set aside.
- In large bowl, combine ground meat, egg, 2 Tbsp. red wine, salt, pepper, cinnamon and Italian seasoning. Mix with hands until ingredients are well combined. Form meat mixture into 18-24 balls. Roll each meatball in the 1/4 cup flour to coat.
- In large skillet (choose one that has a lid for later) heat 2 Tbsp. olive oil over medium heat. Add half the meatballs to skillet and cook, 3 minutes per side or until golden brown on both sides. Remove meatballs from the skillet and transfer to a plate. (Note: meatballs will not be cooked through at this point.) Add 2 Tbsp. more olive oil to skillet and cook remaining meatballs as before. Transfer second batch of meatballs to plate with first half.
- Add pasta sauce and red wine (or broth) to skillet; stir to combine. Add meatballs to skillet. Cover and cook, over medium low heat, 10 minutes, or until meatballs are cooked completely through. Remove from heat. Serve over pasta and top with Parmesan cheese.
- This recipe was entered in the contest for Your Best Meatballs
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