Red Wine Meatballs is a delicious recipe that is a great meal for any night of the week and leaves you satisfied while creating a multitude of different flavors with each bite. It’s easy to make, pairs wonderfully with wine and is a great to use the extra sauce for the next pasta meal. Try it tonight and enjoy!
Meatballs
1 lb of Ground Meat (beef, chicken, turkey)
1-2 Cans of Fire Roasted tomatoes
OR
You can roast them on your Grill and then add them (take out stems and lightly cover in olive oil, put on grill on low until all sides have cooked, then mash up)
1 – 2 Cups of Red Wine – I use a bottle I really like the wine flavor
1 onion
Salt & Pepper to taste
Half tsp thyme
½ tsp rosemary
½ tsp oregano
Half tsp parsley
1 tbsp Coconut or Olive oil
Directions:
Add oil to pan and add in diced onion. Saute about a minute and add meatballs. Brown meatballs on the outside, don’t over cook and add red wine.
Simmer until the red wine is almost gone and add fire roasted tomatoes and spices.
Let simmer on low for about 20-30 minutes until sauce thickens up. Makes 6 meatballs with sauce.
Serve over Greek Rice – left over sauce
Greek Rice
¼ stick butter
1 cups converted long-grain white rice
½ (16 fluid ounce) container chicken broth
1/3 lemon, juiced (or 2 tbsp of lemon juice)
½ teaspoon salt
1 bay leaves
Directions:
Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. It should simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve. Yiasou!!
Makes 6 servings
AND DO TAKE NOTE: This delicious recipe pairs wonderfully with our Fine Wines, especially the Discoveries Syrah or Antoniou Cabernet Sauvignon.
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