Slow Braised Italian Meatballs

Slow Braised Italian Meatballs
Slow Braised Italian Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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. Serve.

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