Short Rib Meatballs with Red Wine Sauce
Just when you thought you couldn’t improve upon the classic beef meatball, along comes this version, which includes ground short rib meat for moistness and rich flavor. Serve with crusty bread to soak up all the deliciousness and pour a hearty red wine alongside for an indulgent comfort food dinner. As with any meatballs, the key to ensuring they’re light and tender is to use a gentle touch and not overmix the meat.
Ingredients:
For the red wine sauce:
- 2 Tbs. extra-virgin olive oil
- 2 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 bay leaf
- 2 cups (16 fl. oz./500 ml) red wine
- 1 can (28 oz./875 g) crushed tomatoes
- Kosher salt and freshly ground pepper
For the meatballs:
- 3 Tbs. extra-virgin olive oil, plus more as needed
- 1/2 yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup (4 fl. oz./125 ml) red wine
- 1/4 cup (2 oz./60 g) plain whole-milk Greek yogurt
- 1/2 cup (4 fl. oz./125 ml) water
- 3/4 cup (3 oz./90 g) dried bread crumbs
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 2 Tbs. chopped fresh basil
- 3/4 lb. (375 g) ground beef
- 1/2 lb. (250 g) boneless short ribs, finely minced using a sharp knife or food processor
- Kosher salt and freshly ground pepper
- 1 egg
Directions:
To prepare the red wine sauce, in a large saucepan over medium-high heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until tender, about 3 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the bay leaf and 1 cup (8 fl. oz./250 ml) of the wine. Cook, stirring occasionally, until the wine reduces and is thick enough to coat the back of a spoon, about 10 minutes. Add the tomatoes, the remaining 1 cup (8 fl. oz./250 ml) wine and a pinch each of salt and pepper and simmer, stirring occasionally, until the sauce has thickened, about 30 minutes. Remove and discard the bay leaf. Season the sauce to taste with salt and pepper.
Meanwhile, prepare the meatballs: Preheat an oven to 375°F (190°C). Oil an oven-safe baking dish.
In a small fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine and simmer, stirring occasionally, until reduced to about 2 Tbs., 8 to 10 minutes. Remove from the heat and let cool.
In a large bowl, stir together the yogurt and water. Add the bread crumbs and stir to coat. Let stand for 5 minutes, then stir in the Parmesan, basil and cooled onion mixture. Add the ground beef and minced short ribs, season generously with salt and pepper, and mix gently but thoroughly with your hands. Add the egg and mix gently until incorporated. Form the mixture into 12 large meatballs.
In a large sauté pan over medium heat, warm the remaining 2 Tbs. olive oil. Working in batches, add the meatballs and sear on all sides until browned, about 2 minutes per side. Transfer to the prepared baking dish. Pour the red wine sauce over the meatballs, cover the dish and transfer to the oven. Cook until the meatballs are cooked through, about 30 minutes. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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