Red-wine Braised Meatballs with Parmesan

October 29, 2026

Pairs well with bold red wines

Feeds 30+ people as an appetizer

Ingredients

Meatballs

• 3 lb ground Wagyu

• 1 lb ground pork

• 3 1/2 lbs Italian sausage, removed from casings

• 7 oz Panko bread crumbs

• 12 oz Pecorino Ramono cheese

• 1 large onion, roughly chopped

• 3 peeled carrots, roughly chopped

• 3 celery stalks roughly chopped

• 1 small head of garlic, skin removed from cloves

• 3 tbsp Paprika

• 2 tsp freshly grated nutmeg

• 1/2 cup tomato paste

• 1/2 cup freshly finely chopped parsley

• 3 tbsp Diamond Crystal Kosher salt

• 2 tbsp freshly ground pepper

• 3 eggs

• 1/3 cup cream

Sauce

• 1/2 cup olive oil

• 2 large onions

• 1 head garlic

• 1 tsp sugar

• 2 tbsp Diamond Crystal Kosher salt

• 1 tbsp freshly ground pepper

• 2 cups red wine

• 4 lbs fresh tomatoes

• 4 lbs canned whole tomatoes

• 1 tbsp Italian seasoning

• 1 tbsp dried oregano

Directions

Meatballs

1. In a food processor with blade attachment, add the pecorino and chop until it resembles a course sand texture. Empty into a small bowl.

2. Wipe out the food processor, but do not get it wet. add the onion, garlic, carrot, celery, paprika and nutmeg. Chop until almost a paste. Saute, along with tomato paste, until mixture has browned. Let cool to room temp.

3. Add all the meat to a large bowl, along with breadcrumbs, Pecorino, parsley, salt and pepper.

4. Combine eggs and cream in a small bowl, whisk and then add to meat mixture.

5. Add cooled veggie mixture. Toss all with hands to combine, but don't overwork it, or it will become tough.

6. Shape into bite-sized meatballs, brown in a little olive oil on all sides, and place on paper towels to drain. Let cool to room temp, and then place in gallon zip-loc baggies, in a single layer. This will take 3 gallon size ip-locs. Place in freezer. (Or fridge if event is within 3 days)

Sauce

1. Finely chop 2 large onions and the cloves from a head of garlic.

2. In a dutch oven, saute the onions on medium heat until soft, and add the sugar, garlic, salt & pepper for last minute or two. Pour in 2 cups of red wine to deglaze. Scrape bottom of pan to get all the bits incorporated. Reduce wine to half.

3. Chop the tomatoes roughly and add to the dutch oven. Add canned tomatoes as well, and the Italian seasoning and oregano. Use an immersion blender to pulse the tomatoes into a sauce. There shouldn't be any more chunky tomato pieces. Simmer over low-medium heat until the sauce is slightly thickened, about 30 mn. Be sure to stir often, scraping the bottom of the dutch oven.

4. Let cool to room temp, pour into freezer safe containers, leaving about an inch at the top for expansion, and place in freezer. (Or fridge if event is within 3 days)

Assemble on day of Event

1. Put the meatballs and sauce in the fridge the night prior to event.

2. 4 hours before event, place the meatballs and sauce in a large slow-cooker, set to low-medium heat and slowly cook until company arrives. You'll just need to test them occasionally to make sure they're warm and all the way cooked through, but not over-cooked.

3. Sprinkle with sliced basil leaves before serving and keep a dish of grated parmesan next to the meatballs so guests can sprinkle on top.

4. Serve with cocktail sticks.

Make-ahead tips

• Make ahead: Make the meatballs and sauce up to one week ahead, Cook the meatballs and store in freezer, separate from the sauce.