Ingredients
Equipment
Method
- Soak the bread in milk for five minutes until mushy.
- In a mixing bowl, combine the soaked bread, Parmesan, egg, parsley, salt, pepper, garlic, and ground beef; mix gently.
- Wet your hands and shape the mixture into golf-ball-sized meatballs; set aside.
- Heat oil in a large skillet over medium-high heat and brown the meatballs in batches; set aside.
- Pour beef broth into the skillet, scraping up browned bits, and set aside.
- In a large pot, sauté onions, carrots, celery, and mushrooms until softened; add garlic and herbs, stirring for one minute.
- Sprinkle flour over the veggies and cook briefly, then stir in reserved broth, tomato paste, and red wine; simmer to meld flavors.
- Gently nestle the meatballs into the sauce, cover, and simmer for ten minutes; uncover and cook for an additional ten minutes.
- Serve over creamy mashed potatoes, garnished with parsley.
Nutrition
Calories: 400kcalCarbohydrates: 20gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 5mgCalcium: 10mgIron: 20mg
Notes
This recipe is perfect for potlucks and family gatherings. It can be made ahead of time and reheats beautifully!
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