Meatballs In French Wine Sauce Food

MEATBALLS WITH A WHITE WINE SAUCE

Steps:

• For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook.
• For the wine sauce: In a large frying pan, heat the extra-virgin olive oil and add the garlic. Lightly dredge the meatballs in flour and add to the meatballs to the pan. Add the sun-dried tomatoes. Fry the meatballs until golden on the outside. Add the wine to deglaze the pan and let the wine reduce by 1/2 and thicken up. Let cook for an additional 5 minutes.

MOM'S MEATBALLS IN WINE SAUCE

Steps:

• Combine meatball ingredients well and roll into small (1 inch) meatballs Heat sauce ingredients and drop meatballs into hot sauce;simmer for 45 minutes.
• (if sauce does not cover the meatballs DO NOT STIR until bottom meatballs heat through).

GREEK MEATBALLS IN WINE SAUCE

Steps:

• Preheat a medium skillet over medium high heat.
• Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.
• Serve in a bowl.

MEATBALLS IN FRENCH WINE SAUCE

Steps:

• Meatballs: Combine all meatball ingredients mixing well.
• Shape into balls using about 2 Tablespoons mixture for each one.
• Place on a greased, rimmed baking sheet.
• Bake at 500 degrees for about 12 to 15 minutes.
• Wine Sauce: In a frying pan, melt butter.
• Add mushrooms.
• Stir over medium heat until golden.
• Pour in the water, sprinkle in beef stock base or bouillon cube and stir to dissolve.
• Add wine, catsup, bay leaf, onions and garlic.
• Slowly blend 1/4 cup cold water into the cornstarch and stir into the mixture.
• Cook, sitrirng until boiles and thickens.
• To serve, place meatballs on a bed of cooked rice and pour sauce over meatballs.

VENISON MEATBALLS IN WINE SAUCE

Steps:

• Mix venison, onion, paprika, Worcestershire sauce, flour, and black pepper together for meatballs.
• Form mixture into small balls.
• Bake the meatballs at 425 degrees Fahrenheit for 10 minutes until just done but still soft .
• For the sauce, melt butter in a pan; fry onion and garlic; add mushrooms.
• Add meat balls and juice.
• Fry 5 minutes; add wine; simmer until sauce thickens.

BRAISED MEATBALLS IN RED-WINE GRAVY

Steps:

• Preheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. 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.
• Dust meatballs with flour; shake off excess. 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. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

MEATBALLS IN TOMATO-WINE SAUCE

Steps:

• To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
• Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
• Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
• Transfer mixture to the slow cooker.
• Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
• Cover and cook on HIGH while you prepare the meatballs.
• To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
• Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
• Gently but thoroughly blend the ingredients, using your hands or a large fork.
• Be careful not to compact the meat, which will make your meatballs tough.
• Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
• Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
• Using a slotted spoon, transfer meatballs to the slowcooker.
• Pour off any fat from the skillet, return to the stove and add the wine.
• Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
• Pour over the meatballs.
• If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
• Cover and cook on LOW for 5-6 hours.
• Remove the bay leaf and serve meatballs and sauce over pasta.