Save to Pinterest Tender beef and pork meatballs slowly baked in a rich tomato and red wine sauce create a deeply flavorful and comforting dish perfect for any occasion.
I first made these meatballs for a family Sunday dinner and they quickly became everyone's favorite. The long, gentle bake intensifies the sauce and keeps the meatballs juicy every time.
Ingredients
- Ground beef: 500 g
- Ground pork: 250 g
- Fresh breadcrumbs: 1 cup (60 g)
- Large eggs: 2
- Grated Parmesan cheese: 1/2 cup (50 g)
- Whole milk: 1/4 cup (60 ml)
- Fresh parsley, finely chopped: 2 tbsp
- Garlic cloves, minced: 2
- Dried oregano: 1 tsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Olive oil: 2 tbsp
- Medium onion, finely chopped: 1
- Garlic cloves, minced: 3
- Crushed tomatoes: 2 cans (400 g each)
- Dry red wine: 1/2 cup (120 ml)
- Sugar: 1 tsp
- Dried basil: 1 tsp
- Red pepper flakes (optional): 1/2 tsp
- Salt and black pepper: to taste
- Fresh basil leaves, torn (optional): to serve
- Extra grated Parmesan cheese: to serve
Instructions
- Prepare Oven:
- Preheat the oven to 160°C (325°F).
- Mix Meatball Ingredients:
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, Parmesan, milk, parsley, garlic, oregano, salt, and pepper. Mix gently by hand until just combined. Do not overmix.
- Shape Meatballs:
- Shape the mixture into 18 to 20 golf ball sized meatballs and set aside.
- Prepare Sauce Base:
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add garlic and cook for 1 minute more.
- Simmer Sauce:
- Pour in crushed tomatoes, red wine, sugar, basil, red pepper flakes (if using), and season with salt and pepper. Stir and bring to a gentle simmer.
- Add Meatballs to Sauce:
- Nestle the meatballs into the sauce in a single layer, spooning a little sauce over each.
- Bake Covered:
- Cover with a lid or foil and bake in the preheated oven for 1 hour.
- Bake Uncovered:
- Remove lid or foil and continue to bake for 30 minutes to brown the meatballs slightly and reduce the sauce.
- Garnish & Serve:
- Remove from oven, let rest for 5 minutes, garnish with fresh basil and extra Parmesan before serving.
Save to Pinterest These meatballs are always at the center of our table during cool evenings, with bread for dipping and laughter all around.
Required Tools
Large mixing bowl, oven-safe skillet or Dutch oven with lid, measuring cups and spoons, wooden spoon
Allergen Information
Contains eggs, milk (dairy), wheat (breadcrumbs); for gluten free, use certified gluten free breadcrumbs and verify all ingredients
Nutritional Information
Per serving: 410 calories, 24 g total fat, 17 g carbohydrates, 29 g protein
Save to Pinterest Serve these meatballs with your favorite pasta or creamy polenta and enjoy every bite. Leftovers taste even better the next day.
Recipe FAQs
- → What meats are best for these meatballs?
Using a mix of beef and pork creates juicy, tender meatballs with balanced flavor and richness.
- → Can I substitute the ground meat?
Ground turkey or chicken work well for a lighter option, but may slightly change texture and flavor.
- → Is the sauce suitable for making ahead?
Yes, the tomato red wine sauce improves in flavor when prepared a day early and reheated gently.
- → How should I serve these meatballs?
Traditional options include spaghetti, creamy polenta, or simply with crusty bread to enjoy the sauce.
- → Are these meatballs gluten-free?
Use certified gluten-free breadcrumbs and verify all ingredients for a gluten-free option.
- → Which wine pairs best with this dish?
Robust reds like Chianti or Zinfandel complement the deep tomato and wine flavors of the sauce.