Description
Tender beef meatballs simmered in a rich red wine sauce and served over creamy mashed potatoes.
Ingredients
Scale
- 1 lb Ground beef
- 1/2 cup Dry red wine
- 1/2 cup Beef broth
- 1/4 cup Heavy cream (for mashed potatoes)
- 1/2 cup Breadcrumbs
- 1 Egg
- 2 cloves Garlic (minced)
- 1 Onion (finely diced)
- 2 tbsp Tomato paste
- 2 tbsp Butter
- 2 Potatoes (peeled and cubed)
- Fresh parsley (chopped)
- Salt & black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix ground beef, breadcrumbs, egg, garlic, salt, and pepper; form into meatballs.
- Bake meatballs for 18–20 minutes until browned and cooked through.
- Meanwhile, boil potatoes until fork-tender; mash with butter, heavy cream, salt, and pepper until smooth and creamy.
- In a skillet, sauté diced onion in butter until soft; stir in tomato paste and cook briefly.
- Pour in red wine and beef broth, simmering until reduced and slightly thickened.
- Add baked meatballs to the sauce and simmer for 5–8 minutes until glossy and coated.
- Spoon creamy mashed potatoes into bowls, top with meatballs and rich red wine sauce, and garnish with fresh parsley.
Notes
- For a richer flavor, use a full-bodied red wine.
- Feel free to add other herbs like thyme or rosemary for extra flavor.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg