Beef Meatballs in Red Wine
Some dishes never go out of style because they always work.
Because they smell like home cooking, simmering, and bread ready for dipping. Beef meatballs in red wine are one of those classics that don’t need reinventing, just doing well.
This recipe starts with a very simple base: good-quality meat, a handful of ingredients, and an unhurried process. No complicated techniques, no unnecessary steps. Just browning, reducing, and letting time do its job. The red wine brings depth, the stock balances everything out, and the well-softened onion binds a sauce that becomes richer as it cooks.
It is a perfect dish for everyday life, but also to cook calmly on the weekend. One of those that improve if left to rest and that turn any meal into something a little more special without extra effort.
Serves: 4
Preparation time: 45 minutes
Difficulty: quite easy
Cookware used: large skillet and Vitrinor saucepan
You will need:
- 500 g minced beef
- 1 egg
- 50 g breadcrumbs
- 2 cloves of garlic
- 1 medium onion
- 150 ml red wine
- 200 ml beef stock
- 2 tablespoons olive oil
Salt and pepper to taste- Fresh parsley, finely chopped
- Oil for frying
How is it done?
Peel and finely chop the onion and garlic cloves. In a large bowl, mix the ground beef with the egg, breadcrumbs, salt, pepper, half of the chopped parsley, and part of the garlic. Work the mixture just enough to integrate the ingredients and form meatballs of a comfortable size.
Heat enough oil for frying and brown the meatballs until they are well sealed on the outside. They do not need to be fully cooked at this point, just colored. Remove them and let them drain on absorbent paper.
Add a splash of olive oil to a wide pan or casserole and gently cook the onion with the remaining garlic over medium heat until soft and lightly golden. Pour in the red wine and let it reduce for a couple of minutes, allowing the alcohol to evaporate and the flavour to concentrate. Add the beef stock, stir well and return the meatballs to the sauce.
Cook gently over low heat for 10–15 minutes, moving the pan carefully so the meatballs soak up the sauce and the liquid thickens naturally. Finish with the remaining fresh parsley just before serving.
And even better
These meatballs gain a lot with a little rest, so don’t rush. Accompany them with a smooth puree, white rice, or simply good bread. And if there is leftover sauce, it doesn’t matter: it is probably the best part of the dish.
Because in the end, cooking well is not always about doing more, but about doing it simply, with recognizable ingredients, a good pan, and just enough time for everything to fit together.
