Slowly braising meatballs at a low temperature creates an amazingly moist meatball. This recipe for slow braised Italian Meatballs is outstanding, and has become a favorite in our household. 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!