Slowly braising meatballs at a low temperature creates an amazingly moist and flavorful meatball. This recipe for slow braised Italian Meatballs is outstanding, and has become a favorite for us. Not only does slowly braising create a moist meatball but the sauce that is created would make even Noona smile.
Did everyone have a great Christmas? Hoping y’all were able to enjoy loved ones during this special time of the year. We spent a few days before Christmas with my family, with our big celebration on Christmas Eve. It was really nice to see everyone, and spend a little time together. Much too short, but greatly appreciated.
My family lives in Northern Nevada, and they were blessed with a very white Christmas this year. While it is always fun to have a little snow to play around in, we spent Christmas day, in grueling traffic. Lots of snow. Lots of cars. When we started planning our holiday travels, I had a feeling this would happen, and the last thing I wanted was for us to get home on Christmas with nothing to eat. So, I planned ahead.
I have been on a huge meatball kick this entire year, and this recipe is one of our favorites. I made these meatballs a couple weeks ago and put them into the freezer for our special Christmas dinner. Before freezing them I lightly browned them to cut back on some of the time; you can skip this step if making the entire recipe in one day. But, it works perfectly, if you are planning ahead. The meatballs are made with a mixture of veal and beef, and heavily seasoned with fresh herbs such as oregano and marjoram. After browning the meatballs, I place them in the oven with some red wine and beef stock and let them braise. The sauce thickens and becomes very rich and savory. And the meatballs are fork tender. Perfect meal for a chilly night in with a loved one!
Happy post Christmas!
Slow Braised Italian Meatballs
- 1/2 pounds ground veal
- 1 pound ground beef
- 1/2 cup panko
- 2 eggs
- 1/3 cup fresh oregano, finely minced
- 1/3 cup fresh marjoram, finely minced
- 2 garlic cloves, minced
- 1 large shallot, finely minced
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 2 cups beef stock
- 1 cup red wine, used a heavy cabernet
- 3 tablespoons tomato paste
- Preheat oven to 300.
- In a large mixing bowl combine all ingredients, except the canola oil, stock, wine and tomato paste. Mix well with your hands.
- Shape into small meatballs (approx. 24)
- In a large dutch oven heat the canola oil over medium heat.
- Add the meatballs in batches and cook until lightly golden brown; approximately 3 – 5 minutes.
- Remove from the oil and set on a paper towel.
- Continue browning the meatballs, putting on paper towel once finished
- Lower the heat to simmer.
- Add the tomato paste to the dutch oven.
- Stir and cook for 1 minute.
- Add the stock and red wine.
- Bring to a boil, stirring often.
- Add the meatballs to the sauce.
- Place in the oven.
- Cook for 1 1/2 hours.
- Checking every so often and adding any stock if needed.
- Remove from the oven.
- Place the meatballs in a serving bowl.
- Reheat the sauce on the stovetop until thickened. This should not take more then 10 minutes.
- Pour the sauce over the meatballs.