Rachael: Meatballs with Red Wine Tomato Sauce Recipe + Nero D’Avola


Rachael Ray: Meatballs & Red Wine Sauce

What’s more classic than Meatballs? Rachael Ray shared one of her 30 Minute Meals from the November 2014 edition of Every Day with Rachael Ray.

Rachael Ray: Nero D’Avola Cooking Wine

Rachael said that viewers voted for her to make this recipe in an online poll. Nero D’Avola is a great wine to look for, because it should be affordable and is perfect for cooking in recipes like this, according to Rach.


The sauce is meant to be relatively thin, because you just want it to coat and reheat the meatballs. Rachael considers bread the dessert when you have a saucy meal, because you will want to mop up the delicious leftover sauce on your plate.

Rachael Ray: Meatballs with Red Wine Tomato Sauce Recipe Ingredients

Rachael: Meatballs with Red Wine Tomato Sauce Recipe + Nero D'Avola

Rachael Ray used affordable Nero D’Avola red wine to make a fresh tomato sauce that went with her hearty meatballs, in a recipe chosen by viewers. (Gregory Gerber / Shutterstock.com)

  • 2 cups Breadcrumbs
  • 3/4 lb Ground Beef
  • 2 oz chopped Prosciutto (or use Pancetta)
  • 1/2 cup drained Ricotta
  • 1/4 cup Parmigiano-Reggiano
  • 1 tsp Fennel Seed
  • 1 tsp dried Oregano
  • 1/2 tsp ground Cumin
  • 4 cloves Garlic (2 grated & 2 sliced)
  • 2 tbsp Tomato Paste
  • 1/2 cup Beef Stock
  • 2 1/2 tbsp Whole Milk
  • 1/2 lb Ground Pork
  • 1/2 cup chopped Parsley
  • 1 beaten Egg
  • 1 tsp crushed Red Pepper
  • 1/2 tsp ground Allspice
  • 1 grated Onion
  • 1 cup Dry Red Wine
  • 2 cups Passata (or use Tomato Sauce)
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • Crusty Italian Bread

Rachael Ray: Meatballs with Red Wine Tomato Sauce Recipe

  1. Place a rack in the center of the oven and preheat at 475 F.
  2. Mix breadcrumbs and milk in a bowl.
  3. Separately, mix meats with salt and pepper.
  4. Work in parsley, egg, ricotta, 1/4 cup grated cheese, spices, grated garlic, and olive oil.
  5. Add breadcrumbs and mix. Divide into four portions.
  6. Divide each portion into thirds. Roll each of these into a meatball. This will make a total of 12 meatballs.
  7. Bake on a parchment-lined baking sheet until just cooked, around 16 to 18 minutes.
  8. Heat olive oil on medium high in a skillet.
  9. Add sliced garlic with grated onion and stir for one minute.
  10. Add tomato paste and stir for another minute.
  11. Add wine and simmer about five minutes, to reduce by half.
  12. Put in the stock and passata; turn heat down to medium low.
  13. Place meatballs in sauce about five minutes, until heated.
  14. Serve meatballs with sauce, cheese, and bread.



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