Red-Wine Meatballs

Delicious meatball recipe made with ricotta and parmesan cheese in the mix and topped with a red wine tomato sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Red-Wine Meatballs
5 from 2 votes



  • 2 cups Italian seasoned breadcrumbs
  • 2 Tbsp milk
  • 1 lb ground beef
  • 1/2 cup ricotta cheese
  • 1/2 cup fresh flat-leaf parsley chopped
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano

Red Wine Sauce

  • 2 Tbsp olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 Tbsp tomato paste
  • 1 cup red wine
  • 2 cups crushed tomatoes
  • 1 cup beef stock


  • Preheat oven to 475° F and spray baking pan with nonstick cooking spray or line with parchment paper.
  • In a large bowl, add milk and breadcrumbs and stir to combine until breadcrumbs have absorbed the milk.
  • Add ground beef, ricotta, parsley, Parmesan cheese, egg, 2 garlic cloves, crushed red pepper, and oregano. Season with salt and pepper and mix to combine. 
  • Divide equally into 12 portions then roll into meatballs. 
  • Place on baking sheet and bake at 475° until browned and cooked through, about 18-20 minutes. 
  • While the meatballs are cooking, heat a skillet or saucepan over medium high heat with the olive oil.  
  • Add the diced onion and minced garlic and cook until fragrant and onions are slightly translucent. Stir in the tomato paste and cook for additional 1 minute.
  • Stir in the red wine and bring to simmer. Cook until reduced by about 1/2, 5-6 minutes. 
  • Add the crushed tomatoes and beef stock then reduce heat to medium low. Add meatballs to sauce and simmer gently for about 5 minutes. 
  • Remove from heat and serve over pasta or just alone topped with extra Parmesan cheese, if desired.
Recipe by Jennifer Meyering