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Home » Entreés » Dinner » Braised Savory Meatballs

January 18, 2016 By Dan from Platter Talk 18 Comments

Braised Savory Meatballs

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Braised Savory Meatballs Recipe by Platter Talk

Braised Savory Meatballs

Have you ever dreamed about food? It happens to me more and more often and not just at night. I’m talking day dreams. I know these Braised Savory Meatballs have been lingering in my psyche as of late. I could sense them. I could feel them. Today while working my day job I started to envision them. Then, later this evening I could taste them, not in my dreams but in my kitchen with my family.

Braised Savory Meatballs Recipe by Platter Talk

Perhaps just as bothersome as the constant thoughts of creating new and different dishes, are the near obsessions I am experiencing with the cooking technique du jour. Lately, it’s been braising, the method of combining dry and moist heats, usually by searing and then finishing in a sauce while covered.

Braised Savory Meatballs Recipe by Platter Talk

I always thought of braising as starting with a seer on the stove top and finishing in a covered vessel in the oven. Guess what, not with these Braised Savory Meatballs. It’s the other way around. They bake for a bit in the oven and then finish on the stove, in a rich red wine and beef broth gravy. Sound good? It is.

Braised Savory Meatballs Recipe by Platter Talk

A few nights ago, our friend Paola (from our acclaimed Viva Italia Collection) was over for dinner, along with her family. Almost as a prelude to my creation of these Braised Savory Meatballs, I asked her if she uses seasoned breadcrumbs in her meatballs. Silly Dan. The answer of course was a resounding, “No, no, no.” (Think Amy Winehouse.) Taking a cue from my Italian friend, there is milk soaked day-old bread in these babies. No seasoned breadcrumbs. Instead, some fresh savory sage, a little garlic, some parsley and seasoning,  And the holy trinity of meatball ingredients: Beef. Pork. And Veal. Our 10 year-old twins nearly licked their plates from these Braised Savory Meatballs. I know they wanted to, instead they mopped up the gravy remnants with bread. Don’t tell them but just this once I wouldn’t have minded if they had indeed licked their plates. These Braised Savory Meatballs are that good.   -Dan

Braised Savory Meatballs Recipe by Platter Talk

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Braised Savory Meatballs Recipe by Platter Talk
5 from 1 vote
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Braised Savory Meatballs

Adapted from Epicurious
Course Entree
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Author Dan from Platter Talk

Ingredients

  • 1/3 loaf bread preferably day old. Tore in pieces, crust on.
  • 1 cup whole milk
  • 1 3/4 - 2 lbs ground beef ground pork, ground veal, in approximately equal amounts.
  • 2 large eggs
  • 1 medium onion finely chopped
  • I handful Italian parsley leaves plus more for garnishing
  • 2 leaves fresh sage
  • 3 cloves garlic
  • Salt and pepper to taste
  • All purpose flour
  • 2 tablespoons 1/4 stick butter
  • 1 1/2 teaspoons olive oil
  • 2 cups dry red wine
  • 1/4 cup tomato paste
  • 3 cups canned beef broth

Instructions

  1. Preheat oven to 350°F.
  2. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge.
  3. Squeeze out most of milk from bread; discard milk.
  4. Place bread in large bowl. Add ground meat, eggs, finely chopped onion, parsley, sage, garlic, and salt, pepper.
  5. Working in 2 batches if necessary, transfer meat mixture to processor, process until well blended and mixture looks pasty.
  6. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
  7. Dust meatballs with flour; shake off excess.
  8. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes.
  9. Return all meatballs to skillet.
  10. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil.
  11. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes.
  12. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes.
  13. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining parsley and serve.

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Filed Under: Dinner, Entreés, Kid Friendly Tagged With: braised, meatballs

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Comments

  1. Rachel says

    January 21, 2016 at 4:57 pm

    Oh my goodness. I love meat balls and these just look incredible!

    Reply
  2. Nicole Neverman says

    January 19, 2016 at 9:32 pm

    These meatballs sound really delicious! I love the sauce 🙂

    Reply
    • Dan from Platter Talk says

      January 20, 2016 at 7:46 am

      Thanks so much, Nicole; we enjoyed these!

      Reply
  3. sippitysup says

    January 18, 2016 at 8:57 pm

    Milky bread is a step I’ll never skip again. GREG

    Reply
    • Dan from Platter Talk says

      January 19, 2016 at 10:20 am

      I’m with you all the way on that one, Greg!

      Reply
  4. christine says

    January 18, 2016 at 4:10 pm

    You’ve got to know that this Italian girl is on board for any kind of meatball! I’ve never tried adding sage to mine before. Great idea.

    Reply
  5. Patricia @ Grab a Plate says

    January 18, 2016 at 12:16 pm

    Meatballs are one of my absolute favorite things! Your meatballs look & sound scrumptious and I LOVE the bit of sage in them – excellent!

    Reply
    • Dan from Platter Talk says

      January 18, 2016 at 2:03 pm

      Thanks so much, Patricia! These were fun to make and pretty delicious to eat!

      Reply
  6. Sarah says

    January 18, 2016 at 12:13 pm

    These look incredible! I have been wanting to try the “bread soaked in milk” tip and this recipe just gave me a reason to!

    Reply
    • Dan from Platter Talk says

      January 18, 2016 at 2:03 pm

      Thanks, Sarah; be sure and try these!

      Reply
  7. Megan @ A Dash of Megnut says

    January 18, 2016 at 11:51 am

    These meatballs look so so perfect! And that sauce looks amazing!

    Reply
    • Dan from Platter Talk says

      January 18, 2016 at 2:04 pm

      Thanks, Megan. These were a dream come true. Literally. 🙂

      Reply
  8. Helen @ Fuss Free Flavours says

    January 18, 2016 at 11:43 am

    Oh they look really really good Dan. I do like “wet” food with lots and lots of sauce.

    Reply
    • Dan from Platter Talk says

      January 18, 2016 at 2:04 pm

      Thanks so much, Helen!

      Reply
  9. peter @feedyoursoultoo says

    January 18, 2016 at 11:34 am

    So savory. Love the color you got. Totally love the all white pic – really makes the meatballs pop.

    Reply
    • Dan from Platter Talk says

      January 18, 2016 at 2:04 pm

      Thanks Peter!

      Reply
  10. [email protected]'s Kitchen Adventures says

    January 18, 2016 at 9:28 am

    What a wonderful meal for the winter months! Your meatballs look perfect!

    Reply
    • Dan from Platter Talk says

      January 18, 2016 at 9:43 am

      Thanks, Renee; these were a great hit around our family dinner table!

      Reply

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