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Drunken Spaghetti Meatballs: 5 Irresistible Ways to Indulge

Drunken Spaghetti Meatballs
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Delight in Drunken Spaghetti & Meatballs, where tender meatballs meet rich red wine gravy for a comforting meal.

Ingredients

Scale
  • 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

  1. Preheat the oven to 375°F.
  2. Soak the sliced French bread in whole milk until saturated, then squeeze out the excess milk.
  3. Combine the soaked bread with ground sirloin, beaten eggs, chopped onion, parsley, thyme, salt, and pepper in a large bowl.
  4. Form the mixture into meatballs of your desired size and place them on a baking sheet.
  5. Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through.
  6. Melt butter and olive oil in a saucepan over medium heat.
  7. Whisk in the flour and cook for 1-2 minutes until lightly browned.
  8. Slowly add the Clos du Bois Cabernet Sauvignon, beef broth, and tomato paste while stirring until smooth.
  9. Simmer the gravy for 10-15 minutes until thickened, stirring occasionally.
  10. Serve the meatballs over cooked Barilla Angel Hair pasta, generously topped with the luscious gravy.

Notes

    Nutrition

    Find it online: https://keepityummy.com/drunken-spaghetti-meatballs/

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