Red Wine Braised Meatballs

Red wine braised meatballs with cheesy polenta is one of those classic comfort meals that feels just as perfect for a cozy family Sunday as it does for an impromptu dinner with friends. This recipe tucks juicy homemade meatballs into a pot of deeply flavored red wine sauce before nestling everything over creamy parmesan polenta. You get the kind of rich and satisfying dinner that begs to be scooped up with a spoon and shared at the table. It is a showstopper, yet so approachable you will want it on regular rotation.

The first time I tried this recipe was on a chilly autumn night after a farmers' market trip. The whole house smelled like red wine and herbs and by the time we sat down my family was already asking when we could have it again.

Gather Your Ingredients

• Ground chicken or your preferred meat: look for fresh ground meat with a bit of fat for juiciness
• Small onion: finely chopped to add sweetness and body to the meatballs
• Garlic: minced for that essential aromatic kick
• Breadcrumbs: help hold the meatballs together and add tenderness, I like to use homemade or panko for the best texture
• Grated parmesan cheese: brings umami and richness, go for a wedge you grate yourself if you can
• Egg: acts as the binder to keep meatballs intact
• Salt and pepper: balance the flavors, use freshly cracked pepper for more depth
• Olive oil: for browning, adds flavor and keeps things juicy, use extra virgin for a peppery bite
• Diced onion, carrot, celery: the classic base for a great sauce, chop everything about the same size so it cooks evenly
• Tomato paste: for a concentrated hit of savoriness, look for double-concentrated if possible
• Red wine: the main event, pick a hearty bottle you'd enjoy drinking like cabernet or syrah
• Chicken broth: optional but boosts the richness, use low sodium for more control over seasoning
• Polenta: either coarse or medium grind for creamy results, stone ground if possible
• Water or chicken broth: as the liquid, use broth for extra depth in the polenta
• More parmesan cheese: deepens the cheesy flavor in the polenta, freshly grated for best melt
• Butter: adds silkiness and richness, use European-style for maximum creaminess
• Salt to taste: always taste and season just before serving

How to Make It

Make the Meatballs:

Combine the ground chicken with breadcrumbs, grated parmesan, egg, salt, pepper, minced onion, and garlic in a large bowl. Mix gently by hand until everything is just combined, as overworking can make the meatballs tough. With damp hands, roll the mixture into golf ball sized rounds and set them on a plate. Heat a large skillet over medium heat and add olive oil. Brown the meatballs in batches, turning as needed to get a nice golden crust on all sides. Remove and set aside.

Prepare the Sauce:

In the same pan, add a bit more olive oil, then add the diced onion, carrot, and celery. Sprinkle a pinch of salt and cook gently over medium heat for about seven minutes, stirring occasionally until vegetables are very soft and sweet smelling. Add tomato paste and stir constantly for one to two minutes until it darkens slightly and sticks a bit to the pan.

Deglaze and Reduce:

Pour in the full bottle of red wine and chicken broth if using, scraping up any browned bits from the pan bottom. Bring the mixture to a brisk simmer and let it bubble for fifteen to twenty minutes, stirring occasionally so it reduces by about a quarter. The sauce should be fragrant, slightly thickened, and glossy.

Braised Meatballs:

Return the browned meatballs to the pan, nestling them in the sauce. Lower the heat to a gentle simmer. Cover and cook for twenty to thirty minutes, letting the flavors meld and the meatballs soak up the wine sauce. Uncover for the last five minutes if you want the sauce to thicken a bit more.

Cook the Polenta:

While the meatballs are braising, bring water or broth to a boil in a saucepan. Whisk in polenta in a steady stream, stirring constantly to prevent lumps. Lower heat to a bare simmer. Cook for ten to fifteen minutes, whisking every couple of minutes as it thickens and becomes creamy. Once smooth and tender, stir in parmesan cheese, butter, and salt until fully melted and combined.

Serve:

Spoon a generous mound of cheesy polenta onto each plate. Top with hot red wine braised meatballs and a ladleful of glossy sauce. Finish with fresh parsley or extra parmesan if you like.

My favorite part of this recipe is always the moment I pour the red wine into the skillet and watch the sauce come alive. The aroma brings everyone to the kitchen. These meatballs became a birthday tradition for my brother who requests double parmesan every time.

Flavor Boosters

Store leftovers in a sealed container for up to three days. Meatballs keep best when stored submerged in sauce to keep them moist. Polenta may thicken as it cools so stir in a splash of broth when reheating for ultra-creamy results.

Serving Suggestions

This dish is a meal in itself but a peppery arugula salad or roasted broccoli makes things feel extra special. For a family dinner serve everything right from the pot in the middle of the table. The sauce doubles as a fantastic dip for crusty bread if you want to soak up every drop.

Creative Twists

Swap ground chicken for beef, lamb, or a plant-based alternative and make sure to tweak cook times for larger or denser meatballs. Use vegetable broth and vegan butter for a lighter or dairy-free polenta. Experiment with your favorite red wine varietal for new flavor twists. Chopped mushrooms make a delicious vegetarian add-in for the sauce base.

I have served this at both quiet family suppers and more festive dinner parties and it always gets requests for the recipe. Friends have doubled the recipe for freezer meals and even tried it with turkey or spicy sausage mixed in. My neighbor tells me she let the kids roll the meatballs and now it is their favorite hands-on family project for Sunday cooking.

Common Questions About This Recipe

→ Can I use a different type of meat for the meatballs?

Yes, the dish works well with beef, pork, lamb, or a blend. Each brings its own flavor and texture, so feel free to substitute according to preference.

→ What kind of red wine should I use?

Choose a hearty, dry red wine such as cabernet sauvignon, syrah, zinfandel, or merlot for the best depth of flavor in the sauce.

→ Can I make the dish vegetarian?

You can replace the meatballs with plant-based alternatives and use vegetable broth instead of chicken broth for a vegetarian-friendly version.

→ Is polenta necessary, or can I serve the meatballs with another side?

Polenta complements the sauce, but mashed potatoes, pasta, or crusty bread are also delicious accompaniments for soaking up the flavors.

→ What are some tips for making tender meatballs?

Don't overmix the meat mixture, use moistening ingredients like egg and breadcrumbs, and avoid overcooking for the most tender and juicy results.

→ Can I make this dish ahead of time?

Yes, both the meatballs and the sauce can be prepared a day ahead. Reheat gently and prepare the polenta just before serving for the best texture.