Red Wine Braised Meatballs

Prep Time: 20 mins

Cook Time: 65 mins

Serves: 6

Ingredients

100% Grass Fed Ground Beef (85% Lean 15% Fat)

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2 lbs. Grass Run Farms Grass Fed Ground Beef (85/15)
1/2 cups panko breadcrumbs
1/3 cups whole milk
2 large eggs
1/3 cups grated Parmesan
3 garlic cloves, minced
1/2 cups fresh parsley, chopped (divided)
1 1/2 tsp. kosher salt
1 tsp. black pepper

RED WINE SAUCE:

2 Tbsp. olive oil
1 yellow onion, finely diced
3 garlic cloves, minced
2 Tbsp. tomato paste
1 1/2 cups dry red wine (Cabernet or Merlot)
1 cup beef broth
28 ounces crushed tomatoes
4 fresh thyme sprigs
1 bay leaf
1 tsp. kosher salt
1 Tbsp. cold butter (to finish sauce)

MASHED POTATOES:

3 pounds Yukon Gold potatoes, peeled and quartered
6 Tbsp. unsalted butter
3/4 cup heavy cream, warmed

INSTRUCTIONS

In a large bowl, combine panko breadcrumbs and whole milk. Let sit until the crumbs absorb the milk.
Add ground beef, 2 large eggs, grated Parmesan, half of the 6 garlic cloves, half of the 1/2 cup fresh parsley, 1½ tsp of the 2 ½ tsp. kosher salt, and 1 tsp. black pepper. Mix gently with your hands until just combined. Roll into about 24 meatballs (roughly 1½ inches each).
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides, about 6–8 minutes per batch. Transfer to a plate (they’ll finish cooking in the sauce).
Reduce heat to medium. Add 1 yellow onion, finely diced and cook until softened, about 5 minutes. Stir in the remaining garlic and tomato paste; cook 1 minute until fragrant and darkened.
Pour in the dry red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half.
Stir in the beef broth, crushed tomatoes, fresh thyme sprigs, bay leaf, and the remaining 1 tsp salt. Return meatballs and any juices to the pot. Bring to a gentle simmer, cover partially, and braise until the sauce is rich and glossy and meatballs reach 160°F internally.
While the meatballs braise, place Yukon Gold potatoes, peeled and quartered, in a large pot of cold salted water. Bring to a boil and cook until fork-tender.
Drain potatoes well and return to the pot. Mash with unsalted butter, then stir in the heavy cream until creamy. Season with salt and pepper to taste.
Remove thyme stems and bay leaf. Swirl 1 Tbsp. cold butter into the sauce for extra gloss. Spoon mashed potatoes into shallow bowls, top with meatballs and plenty of sauce, and finish with the remaining parsley.

Quick Cooking Tip

For best results, always rest steaks after cooking. It keeps juices locked in, ensuring every bite is tender and flavorful.

Want to get the most out of your grass fed steak? Browse our Home Chef’s Guide to Grass Fed Angus Beef for tips, recipes, and helpful how-tos. And for safe, delicious results, always cook steak to an internal temperature of at least 145°F.