Go Back
–+ servings
Red Wine Braised Meatballs

Red Wine Braised Meatballs Over Creamy Cheesy Polenta

A comforting and versatile dish featuring red wine braised meatballs served over creamy cheesy polenta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Can be substituted with ground beef, pork, or lamb.
  • 1 small Onion, finely chopped Adds savory depth.
  • 2 cloves Garlic, minced Intensifies flavor.
  • 1/4 cup Breadcrumbs Use gluten-free if necessary.
  • 1/4 cup Parmesan Cheese, grated Adjust to taste.
  • 1 large Egg Binding agent.
  • to taste Salt and Pepper Essential for seasoning.
For the Sauce
  • 3 tbsp Olive Oil For browning and sautéing.
  • 1 tbsp Tomato Paste Intensifies richness.
  • 750 ml Red Wine Choose a hearty variety.
  • 1 cup Chicken Broth Optional; can use vegetable broth.
  • 1 Carrot, chopped Adds sweetness and texture.
  • 1 stalk Celery, chopped Contributes aromatic flavor.
For the Polenta
  • 1 cup Polenta Can use instant polenta.
  • 4 cups Water or Chicken Broth Broth enhances flavor.
  • 2 tbsp Butter Adds richness.

Equipment

  • Large bowl
  • large skillet
  • Saucepan

Method
 

Step-by-Step Instructions for Red Wine Braised Meatballs
  1. In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, egg, chopped onion, minced garlic, salt, and pepper. Mix until fully incorporated, then roll into 1-inch meatballs.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs for about 8–10 minutes, turning occasionally until golden brown on all sides.
  3. In the same skillet, add 2 tablespoons of olive oil and sauté the finely chopped onion, carrot, and celery for 5–7 minutes. Stir in 1 tablespoon of tomato paste and cook for an additional minute, then add red wine and chicken broth, bringing to a simmer.
  4. Let the sauce simmer for 15–20 minutes until reduced slightly. This rich sauce is essential for the meatballs.
  5. Return the browned meatballs to the skillet and let them simmer in the sauce for 20–30 minutes.
  6. In a separate saucepan, bring 4 cups of water or chicken broth to boil, gradually whisking in 1 cup of polenta. Cook for 10–15 minutes until thick and creamy, then stir in grated Parmesan cheese and butter.
  7. To serve, spoon polenta onto plates, top with meatballs, and ladle the sauce over them. Garnish with fresh parsley if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Adjust seasoning as needed and feel free to experiment with protein options.

Tried this recipe?

Let us know how it was!