Red Wine Braised Meatballs (Recipe for Printing)

Celebrate June with savory red wine braised meatballs, paired with parmesan polenta and fresh herbs. Cozy, comforting, and ideal for gatherings or weeknight dinners. Save & click.

# What You Need:

→ For the Meatballs

01 - 1 pound ground chicken
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup breadcrumbs
05 - 1/4 cup grated parmesan cheese
06 - 1 large egg
07 - Salt, to taste
08 - Black pepper, to taste
09 - 1 tablespoon olive oil, for browning

→ For the Sauce

10 - 2 tablespoons olive oil
11 - 1 small onion, diced
12 - 1 carrot, chopped
13 - 1 celery stalk, chopped
14 - 1 tablespoon tomato paste
15 - 1 bottle (25.4 ounces) red wine, hearty variety
16 - 1 cup chicken broth (optional, for added richness)
17 - Salt, to taste
18 - Black pepper, to taste

→ For the Polenta

19 - 1 cup polenta
20 - 4 cups water or chicken broth
21 - 1/2 cup grated parmesan cheese
22 - 2 tablespoons butter
23 - Salt, to taste

# How to Make It:

01 - In a large mixing bowl, combine ground chicken, breadcrumbs, parmesan, egg, onion, garlic, salt, and black pepper. Mix until evenly incorporated and shape into meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, cooking in batches if necessary. Set aside.
02 - In the same skillet, add 2 tablespoons olive oil. Sauté diced onion, carrot, and celery over medium heat until softened, about 5-7 minutes.
03 - Stir tomato paste into the vegetable mixture and cook for 1 minute. Pour in the red wine and chicken broth. Stir, bring to a simmer, and reduce the liquid for 15-20 minutes until slightly thickened.
04 - Return browned meatballs to the skillet. Cover and simmer gently for 20-30 minutes, allowing flavors to meld and sauce to further reduce.
05 - In a separate saucepan, bring water or chicken broth to a boil. Gradually whisk in polenta. Reduce heat and cook, stirring occasionally, for 10-15 minutes or until thickened. Stir in grated parmesan, butter, and salt to taste.
06 - Spoon polenta onto plates. Top with braised meatballs and a generous ladle of sauce. Garnish with freshly chopped parsley if desired.

# Extra Tips:

01 - Browning the meatballs before braising develops a deeper flavor and helps them keep their shape in the sauce.
02 - Using a rich, dry red wine like cabernet sauvignon or merlot adds complexity to the sauce.
03 - For a decadent polenta, substitute part of the butter with heavy cream or add more parmesan to taste.
04 - For vegetarian adaptation, substitute plant-based meatballs and use vegetable broth.

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