why make this recipe
Red wine braised meatballs and cheesy polenta is a comforting meal that brings warmth to your table. The combination of savory meatballs slow-cooked in red wine with creamy cheesy polenta creates a delightful experience. It’s perfect for family dinners or special occasions, and the rich flavors make it a dish everyone will love.
how to make Red wine braised meatballs and cheesy polenta
Ingredients:
- 1 egg
- 3 cloves of garlic (minced)
- 2 tsp oregano
- 1 tsp paprika
- 1 tsp salt
- 1 tsp sugar
- 1 tsp black pepper
- Sprinkle of red pepper flakes
- 1 tsp dried basil
- 500 g ground chicken
- 3 – 5 tbsp cornmeal or breadcrumbs
- 300 g baby carrots or regular carrots (halved if large)
- 2 red onions (peeled and quartered)
- 3 stalks celery (chopped)
- 400 ml red wine
- 3 tbsp tomato paste
- 2 tsp salt
- 4 tsp sugar
- Water as needed
- 1 cup polenta
- ½ cup grated parmesan (or pecorino, or grana padano)
- 2 tbsp butter for cooking
Directions:
- Preheat a Dutch oven or large pot over medium heat.
- In a large mixing bowl, combine ground chicken, egg, minced garlic, oregano, paprika, 1 tsp salt, 1 tsp sugar, black pepper, red pepper flakes, dried basil, and 3–5 tbsp cornmeal or breadcrumbs. Mix until evenly combined.
- Shape the mixture into uniform meatballs, about 2–3 cm in diameter. Lightly roll each meatball in flour to coat all sides. Set aside on a plate.
- Prepare the vegetables: peel and quarter the onions, trim and halve the carrots if needed, and chop the celery into uniform pieces.
- Add 2 tbsp butter to the preheated Dutch oven and let it melt completely.
- Place meatballs in the pot in a single layer without overcrowding.
- Brown each side for about 4 minutes, turning carefully with tongs to keep their shape. Remove the meatballs and place on a plate.
- Add the prepared vegetables to the pot and roast for 5-8 minutes.
- Remove the vegetables from the pot and pour in 400 ml red wine and 3 tbsp tomato paste. Bring to a gentle simmer for 5 minutes, stirring occasionally.
- Add 2 tsp salt and 4 tsp sugar, stirring to mix well.
- Return the meatballs to the pot and top with the roasted vegetables.
- Add 400 ml water, cover the pot, and cook on low for 20 minutes.
- Remove the lid and cook for an additional 10 minutes.
- Meanwhile, cook the polenta according to package instructions.
- Stir ½ cup grated cheese into the cooked polenta.
- Serve the meatballs and vegetables over the cheesy polenta.
how to serve Red wine braised meatballs and cheesy polenta
Serve the meatballs and vegetables hot over a generous scoop of cheesy polenta. You can garnish with more grated cheese if desired. A sprinkle of fresh herbs on top can add color and freshness to the dish.
how to store Red wine braised meatballs and cheesy polenta
To store leftovers, let the dish cool completely. Transfer the meatballs and polenta into airtight containers. It can be stored in the refrigerator for 3-4 days. You can also freeze the meatballs and sauce in a freezer-safe container for up to 3 months. Just reheat when ready to serve!
tips to make Red wine braised meatballs and cheesy polenta
- Make sure to mix the meatball ingredients well to ensure they hold together.
- Don’t rush the browning step; it adds flavor!
- Feel free to add your favorite vegetables to the mix for added nutrition.
- Adjust the seasoning according to your tastes.
variation (if any)
You can use ground beef or turkey instead of ground chicken for a different flavor. For a vegetarian option, substitute the meatballs with plant-based meat or make vegetable patties.
FAQs
1. Can I use a different type of wine?
Yes, you can use any red wine you prefer. A dry wine works best for flavor.
2. Is it necessary to use cheese in the polenta?
While cheese adds richness, you can skip it if you want a dairy-free version. Just follow the polenta package instructions for cooking.
3. Can I prepare this dish in advance?
Absolutely! You can prepare the meatballs and sauce ahead of time. Just reheat before serving, and make fresh polenta at the time of serving.
Red Wine Braised Meatballs and Cheesy Polenta
Ingredients
For the Meatballs
- 1 unit egg
- 3 cloves garlic (minced)
- 2 tsp oregano
- 1 tsp paprika
- 1 tsp salt
- 1 tsp sugar
- 1 tsp black pepper
- Sprinkle of red pepper flakes
- 1 tsp dried basil
- 500 g ground chicken
- 3-5 tbsp cornmeal or breadcrumbs
For the Sauce and Vegetables
- 300 g baby carrots or regular carrots (halved if large)
- 2 unit red onions (peeled and quartered)
- 3 stalks celery (chopped)
- 400 ml red wine
- 3 tbsp tomato paste
- 2 tsp salt
- 4 tsp sugar
- Water as needed
For the Cheesy Polenta
- 1 cup polenta
- ½ cup grated parmesan (or pecorino, or grana padano)
- 2 tbsp butter for cooking
Instructions
Preparation
- Preheat a Dutch oven or large pot over medium heat.
- In a large mixing bowl, combine ground chicken, egg, minced garlic, oregano, paprika, 1 tsp salt, 1 tsp sugar, black pepper, red pepper flakes, dried basil, and 3–5 tbsp cornmeal or breadcrumbs. Mix until evenly combined.
- Shape the mixture into uniform meatballs, about 2–3 cm in diameter. Lightly roll each meatball in flour to coat all sides. Set aside on a plate.
- Prepare the vegetables: peel and quarter the onions, trim and halve the carrots if needed, and chop the celery into uniform pieces.
Cooking
- Add 2 tbsp butter to the preheated Dutch oven and let it melt completely.
- Place meatballs in the pot in a single layer without overcrowding. Brown each side for about 4 minutes, turning carefully with tongs to keep their shape. Remove the meatballs and place on a plate.
- Add the prepared vegetables to the pot and roast for 5-8 minutes.
- Remove the vegetables from the pot and pour in 400 ml red wine and 3 tbsp tomato paste. Bring to a gentle simmer for 5 minutes, stirring occasionally.
- Add 2 tsp salt and 4 tsp sugar, stirring to mix well.
- Return the meatballs to the pot and top with the roasted vegetables.
- Add 400 ml water, cover the pot, and cook on low for 20 minutes.
- Remove the lid and cook for an additional 10 minutes.
- Meanwhile, cook the polenta according to package instructions.
- Stir ½ cup grated cheese into the cooked polenta.
- Serve the meatballs and vegetables over the cheesy polenta.