Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup red wine (preferably a dry variety)
- 1 can (28 ounces) crushed tomatoes
- 1 onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
If you’re looking for substitutions, you can swap the ground pork for turkey or chicken for a lighter version. The red wine can be replaced with beef broth if you prefer to avoid alcohol.
Instructions
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, egg, parsley, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
- Shape the mixture into meatballs, about 1 1/2 inches in diameter. You should end up with about 20 meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides, about 5-7 minutes per batch. Remove the meatballs and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 5 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2 minutes.
- Add the crushed tomatoes, oregano, basil, and bay leaf. Stir to combine.
- Return the meatballs to the skillet, ensuring they are submerged in the sauce. Cover and let simmer on low heat for 30 minutes, allowing the flavors to meld.
- Remove the bay leaf before serving. Enjoy the meatballs over pasta, with crusty bread, or on their own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International