Easy Braised Meatballs In Red Wine Gravy Recipes

Steps:

• Shape the ground beef into small meatballs using you favorite meatball recipe.
• Place into a baking dish in a single layer, and bake in a 350 degree oven for about 20-25 minutes (just to release some of the fat) set aside until cool enough to handle.
• Dust the meatballs generously in flour then shake off any excess flour.
• Heat oil in a skillet with about 3 tablespoon butter.
• Brown the meatballs (working in batches) well on all sides for about 3 minutes; place in a bowl.
• In the same skillet saute the onion and garlic until soft (about 6-8 minutes).
• Return the meatballs back to the skillet.
• Whisk in wine and tomato paste in a small bowl to blend well, then add to the skillet and bring to a boil.
• Continue boiling until the wine thickens slighty, stirring with a wooden spoon constantly (about 8-10 minutes).
• Add in broth, reduce heat to medium-low, cover and simmer until the flavors blend and the gravy thickens, stirring frequently (about 40-45 minutes, the longer simmering time the more flavor it will have).
• Season with salt and pepper, then transfer to a large serving bowl.
• Sprinkle with grated Parmesan cheese if desired.

Steps:

• Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.

Steps:

• Mix 3 tbsp red wine with the cornflour until smooth, then mix in all the wine. Heat stock in a pan, then pour in the red wine mixture and redcurrant jelly, stirring until thickened. Cover the surface with cling film to stop a skin forming. Chill for up to 2 days. To serve, reheat in a pan until bubbling, then stir in the turkey juices and transfer to a warm gravy boat.