Drunken Spaghetti Meatballs is a dish that elevates a classic favorite to a whole new level of flavor and indulgence. Picture tender meatballs soaked in a rich, boozy red wine gravy that pairs perfectly with al dente pasta. This recipe combines the comforting familiarity of spaghetti and meatballs with a delightful twist that makes it perfect for a cozy dinner. The addition of wine not only enhances the flavors but adds a unique depth that will have you coming back for seconds. Let’s dive into the delicious world of drunken spaghetti meatballs!
Why You’ll Love This Drunken Spaghetti Meatballs
There are countless reasons to adore this alcohol-infused meatballs recipe. First, it’s a quick and easy dish that can be prepared in under an hour. The use of Clos du Bois Cabernet Sauvignon adds a rich depth of flavor, making it a gourmet meal suitable for any occasion. Additionally, the combination of fresh herbs and spices elevates the taste, ensuring each bite is packed with flavor. This dish is perfect for adults who appreciate a little kick in their meals and is an excellent option for entertaining friends. Plus, it can be served with various sides, making it versatile. Enjoy the comforting taste of classic spaghetti and meatballs with a boozy twist!
Ingredients for Drunken Spaghetti Meatballs
Gather these items:
- 6 ounces French bread (day-old bread)
- 1 cup Whole milk
- 28 ounces Ground sirloin
- 2 Large eggs (beaten)
- 1 Medium onion (finely chopped)
- 1/2 cup Fresh parsley (chopped)
- 1/2 teaspoon Dried thyme
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1/3 cup Flour
- 2 tablespoons Butter (salted)
- 1 1/2 teaspoons Olive oil
- 1 1/2 cups Clos du Bois Cabernet Sauvignon
- 2 1/2 cups Beef broth
- 1/4 cup Tomato paste
- 32 ounces Barilla Angel Hair pasta
- Fresh parsley (for garnish)
- Parmesan cheese (to sprinkle on top)
How to Make Drunken Spaghetti Meatballs Step-by-Step
- Step 1: Preheat the oven to 375°F.
- Step 2: Soak the sliced French bread in whole milk until saturated, then squeeze out the excess milk.
- Step 3: Combine the soaked bread with ground sirloin, beaten eggs, chopped onion, parsley, thyme, salt, and pepper in a large bowl.
- Step 4: Form the mixture into meatballs of your desired size and place them on a baking sheet.
- Step 5: Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through.
- Step 6: Melt butter and olive oil in a saucepan over medium heat.
- Step 7: Whisk in the flour and cook for 1-2 minutes until lightly browned.
- Step 8: Slowly add the Clos du Bois Cabernet Sauvignon, beef broth, and tomato paste while stirring until smooth.
- Step 9: Simmer the gravy for 10-15 minutes until thickened, stirring occasionally.
- Step 10: Serve the meatballs over cooked Barilla Angel Hair pasta, generously topped with the luscious gravy.
Pro Tips for the Perfect Drunken Spaghetti Meatballs
Keep these in mind:
- Use day-old bread for the meatballs to ensure they hold together well.
- Don’t rush the simmering process; allowing the sauce to thicken will enhance the flavor.
- Experiment with different types of alcohol to find your favorite twist on this spaghetti and meatballs with wine.
- For added flavor, consider using ground pork or a mix of meats for the meatballs.
Best Ways to Serve Drunken Spaghetti Meatballs
This dish can be served in a variety of ways. Pair it with garlic bread or a fresh salad to balance the richness of the meatballs. It also goes wonderfully with a glass of the same red wine used in the recipe, creating a cohesive dining experience. For a unique twist, consider serving the meatballs over polenta or mashed potatoes instead of pasta, offering a comforting alternative.
How to Store and Reheat Drunken Spaghetti Meatballs
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the meatballs and sauce on the stovetop or in the microwave until heated through. This dish also makes for excellent meal prep, ensuring you have a comforting meal ready to go throughout the week.
Frequently Asked Questions About Drunken Spaghetti Meatballs
What’s the secret to perfect Drunken Spaghetti Meatballs?
The secret lies in the quality of ingredients and allowing the flavors to meld together. Using a good quality wine will enhance the overall taste. Additionally, don’t skip the herbs; they add wonderful flavor.
Can I make Drunken Spaghetti Meatballs ahead of time?
Yes! You can prepare the meatballs and sauce in advance. Store them separately in the refrigerator and combine them during the reheating process for best results.
How do I avoid common mistakes with Drunken Spaghetti Meatballs?
One common mistake is overcooking the meatballs. Keep an eye on them while baking to ensure they’re juicy and tender, not dry. Also, make sure to let the sauce thicken properly for the best flavor.
Variations of Drunken Spaghetti Meatballs You Can Try
There are endless variations to this recipe! Consider using different types of meat such as turkey or chicken for a lighter option. You can also experiment with various types of pasta, like penne or rigatoni. For an extra kick, try adding crushed red pepper flakes to the sauce. Don’t forget to explore unique ingredients like mushrooms or spinach for added nutrition!
Drunken Spaghetti Meatballs: 5 Irresistible Ways to Indulge
Delight in Drunken Spaghetti & Meatballs, where tender meatballs meet rich red wine gravy for a comforting meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking and simmering
- Cuisine: Italian
- Diet: None
Ingredients
- 6 ounces French bread (day-old bread)
- 1 cup Whole milk
- 28 ounces Ground sirloin
- 2 Large eggs (beaten)
- 1 Medium onion (finely chopped)
- 1/2 cup Fresh parsley (chopped)
- 1/2 teaspoon Dried thyme
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1/3 cup Flour
- 2 tablespoons Butter (salted)
- 1 1/2 teaspoons Olive oil
- 1 1/2 cups Clos du Bois Cabernet Sauvignon
- 2 1/2 cups Beef broth
- 1/4 cup Tomato paste
- 32 ounces Barilla Angel Hair pasta
- Fresh parsley (for garnish)
- Parmesan cheese (to sprinkle on top)
Instructions
- Preheat the oven to 375°F.
- Soak the sliced French bread in whole milk until saturated, then squeeze out the excess milk.
- Combine the soaked bread with ground sirloin, beaten eggs, chopped onion, parsley, thyme, salt, and pepper in a large bowl.
- Form the mixture into meatballs of your desired size and place them on a baking sheet.
- Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through.
- Melt butter and olive oil in a saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly browned.
- Slowly add the Clos du Bois Cabernet Sauvignon, beef broth, and tomato paste while stirring until smooth.
- Simmer the gravy for 10-15 minutes until thickened, stirring occasionally.
- Serve the meatballs over cooked Barilla Angel Hair pasta, generously topped with the luscious gravy.
Notes
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg
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