Description
Indulge in these perfectly seasoned beef meatballs red wine sauce. Make this creamy red wine sauce and you can combine it with other pasta and meat dishes. Serve them immediately on the type of pasta you desire.
Ingredients
Units
Scale
- 450g (1 lb) minced (ground) beef
- 2.5ml (1/2 tsp) salt
- pinch ground cloves
- pinch white pepper
- 25g (1 oz) butter
- 200ml (7 fl oz) beef stock
- 200ml (7 fl oz) red wine
- 200ml (7 fl oz) double (heavy) cream
- 5ml (1 tsp) corn flour (optional)
- salt and freshly ground black pepper
- chives, to garnish
Instructions
- In a bowl, mix the beef with the salt, cloves and white pepper.
- With wet hands, form the mixture into balls, about 2.5cm (1 inch) in diameter.
- Heat the butter in a large non-stick frying pan and fry the meatballs until cooked and they have developed a dark golden colour on all sides. Remove from the pan with a slotted spoon and keep warm.
- For the red wine sauce, add the wine and stock to the fat in the meatball frying pan and simmer slowly for about 10 minutes until it has reduced about a third.
- Add the cream and boil the sauce for about a minute, stirring constantly, then turn the heat down. Optional: If you would like your sauce to be of a thicker consistency, add about 15ml (1 tbsp) of water to a cup and stir in the corn flour until it is smooth.
- Add the mixture slowly to the sauce, while stirring. After a short while it will thicken.
- Add the meatballs to the sauce, heat through and serve immediately.
Notes
- Serve over buttered noodles or pasta.
- Feel free to add herbs and/or spices you fancy to your meatball mixture in the first step.
- If you would like less sauce, just decrease the quantity of stock, wine and cream. It will be fine as long as you keep the ratio 1:1:1.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 492
- Sodium: 597 mg
- Fat: 32.3 g
- Saturated Fat: 18.6 g
- Carbohydrates: 4.8 g
- Protein: 34.6 g
- Cholesterol: 182 mg