Braised Meatballs in Red Wine Gravy with Garlic Mashed Potatoes and Sautéed Spinach Recipe

There’s something truly irresistible about the comfort and sophistication mingled together in this Braised Meatballs in Red Wine Gravy with Garlic Mashed Potatoes and Sautéed Spinach Recipe. Tender, juicy meatballs braised in a rich red wine gravy create a luscious main attraction, perfectly paired with creamy garlic mashed potatoes that cradle vibrant wilted spinach. This recipe is not just a meal but an experience — cozy, elegant, and deeply satisfying. Whether you’re craving a comforting weeknight dinner or impressing guests, this dish will warm hearts and tables alike.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of this Braised Meatballs in Red Wine Gravy with Garlic Mashed Potatoes and Sautéed Spinach Recipe lies in its simple, thoughtfully chosen ingredients. Each brings a unique note of flavor, texture, or color, building layers of taste from savory meatballs to velvety potatoes and fresh spinach that complement the bold red wine sauce beautifully.

• Day-old French bread: Absorbs milk to add moisture and tenderness to the meatballs.
• Whole milk: Softens the bread and lends creaminess to the meatballs and potatoes.
• Ground beef (7 to 15% fat): Provides hearty flavor and juiciness.
• Ground veal: Adds tenderness and a delicate sweetness.
• Eggs: Help bind the meatball mixture together for perfect shape and texture.
• Onion: Adds subtle sweetness and complexity when finely chopped.
• Chopped parsley: Brings fresh brightness to balance richness.
• Salt and black pepper: Essential seasonings to enhance all flavors.
• Dried thyme: Offers a mild earthiness that complements the meat.
• All-purpose flour: Used to dust meatballs, aiding browning and thickening the gravy.
• Butter and olive oil: Provide richness and help achieve a golden crust on the meatballs.
• Red wine: Creates the deeply flavorful base for the gravy.
• Tomato paste: Adds body and concentrated sweetness to the sauce.
• Canned beef broth: Builds the savory broth that simmers the meatballs till tender.
• Baby spinach: Offers a fresh, slightly earthy counterpoint when wilted into the potatoes.
• Yukon Gold potatoes: Perfect for creamy, buttery mashed potatoes.
• Gruyère cheese: Melts smoothly into the potatoes adding nutty richness.

How to Make Braised Meatballs in Red Wine Gravy with Garlic Mashed Potatoes and Sautéed Spinach Recipe

Step 1: Prepare the Bread and Meat Mixture

Start by soaking the day-old French bread in whole milk for about 10 minutes until it’s fully saturated. This step ensures your meatballs stay tender and moist, avoiding dryness during cooking. Once soaked, squeeze out the excess milk and combine the bread with ground beef, veal, beaten eggs, finely chopped onion, parsley, salt, pepper, and thyme in a large bowl. Mixing with your hands works best to evenly distribute everything, bringing the mixture to life.

Step 2: Shape and Bake the Meatballs

Form the mixture into 1 3/4 inch meatballs — each one a perfect little bundle of flavor. Arrange them in glass baking dishes and bake at 350°F for 30 minutes. This baking step starts the cooking gently and helps the meatballs hold their shape before moving to the stovetop for searing.

Step 3: Brown the Meatballs and Create the Gravy

Lightly dust the baked meatballs with flour, shaking off any extra. Then heat butter and olive oil in a skillet over medium-high heat. Sauté the meatballs in batches until beautifully browned on all sides, about 3 minutes per batch. This browning adds a rich crust that enhances both flavor and texture.

Once browned, whisk together tomato paste and red wine, adding this mixture to the skillet. Bring it to a boil and let it reduce for 5 minutes, thickening into a luscious sauce. Pour in the beef broth, turn heat to medium, and simmer for 15 minutes until the gravy thickens and coats the meatballs perfectly. Finish by seasoning with salt and pepper to taste.

Step 4: Make the Garlic Mashed Potatoes with Sautéed Spinach

While meatballs simmer, cook peeled Yukon Gold potatoes in salted boiling water until tender, about 30 minutes. Drain and mash them warmly with butter and whole milk until creamy. Stir in rich Gruyère cheese—this elevates the potatoes to silky, nutty perfection. Finally, fold in fresh baby spinach; the residual heat lets it gently wilt into the mash, adding vibrant color and a mild, fresh flavor. Season this perfect side dish generously with salt and pepper.

How to Serve Braised Meatballs in Red Wine Gravy with Garlic Mashed Potatoes and Sautéed Spinach Recipe

Garnishes

A sprinkle of freshly chopped parsley or a small drizzle of olive oil on top of the meatballs brings a burst of freshness and makes the presentation pop. For a subtle extra aroma, a light grating of lemon zest over the spinach mash can brighten the whole plate.

Side Dishes

This dish shines as a rich centerpiece, but you can accompany it with a simple mixed green salad dressed with a tangy vinaigrette to balance the richness. Crusty bread is also a great choice to soak up every last bit of that luscious red wine gravy.

Creative Ways to Present

For a cozy family meal, serve everything family-style on a large platter, encouraging guests to pile generous forks. For something a bit more formal, plate the meatballs over a neat bed of mashed potatoes with spinach gently swirled in, then spoon red wine gravy around the edges for a restaurant-worthy effect.

Make Ahead and Storage

Storing Leftovers

Leftover braised meatballs and gravy keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen overnight, making for an easy, delicious meal later.

Freezing

You can freeze the meatballs and sauce separately for up to 3 months. Place meatballs in a freezer-safe container with sauce poured over to protect from drying out. For mashed potatoes with spinach, freezing can affect texture, so it’s best to make those fresh.

Reheating

Warm leftovers gently on the stovetop over low heat, stirring occasionally to refresh the sauce’s consistency. For mashed potatoes, reheat slowly with a splash of milk, stirring to bring back creaminess. Avoid microwaving too fast to preserve texture and flavor.

FAQs

Can I substitute other meats for the veal?

Absolutely! Ground pork or even a higher fat ground beef blend can work in place of veal. Each brings its own character, so feel free to experiment while keeping the total weight consistent for texture.

Is it necessary to bake the meatballs before browning?

Baking helps the meatballs hold their shape and partially cooks them, reducing the risk of falling apart during browning and braising. You could brown raw meatballs directly but might face more crumbling.

What type of red wine should I use?

A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works wonderfully. Avoid sweet wines, which might make the gravy cloying instead of savory and deep.

Can I use frozen spinach instead of fresh?

Fresh baby spinach is best for texture and flavor in this recipe. If using frozen, thaw and squeeze out excess moisture before adding to the mashed potatoes to avoid sogginess.

How can I make this dish gluten-free?

Replace the day-old bread with gluten-free breadcrumbs or omit it altogether, adjusting moisture with a bit of extra milk. Use gluten-free flour or cornstarch for dusting the meatballs and thickening the gravy.

Final Thoughts

There’s a real joy in making and savoring this Braised Meatballs in Red Wine Gravy with Garlic Mashed Potatoes and Sautéed Spinach Recipe. It’s a dish that feels like a warm hug, full of comforting textures and rich, inviting flavors. I can’t wait for you to try it and share it around your table — trust me, it’s a recipe you’ll want to return to again and again.

Braised Meatballs in Red Wine Gravy with Garlic Mashed Potatoes and Sautéed Spinach Recipe

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These Braised Meatballs in Red Wine Gravy are a hearty and flavorful dish combining tender meatballs made from a mix of ground beef and veal, simmered in a rich red wine and tomato gravy. Served atop creamy Gruyère mashed potatoes with wilted baby spinach, this comforting recipe is perfect for a satisfying family meal.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: French-American

Ingredients

Meatballs

• 1 6-ounce piece day-old French bread, cut into 8 pieces (about 1/3 loaf)
• 1 cup whole milk
• 1 pound ground beef (7 to 15% fat)
• 3/4 pound ground veal
• 2 large eggs, lightly beaten
• 1 medium onion, finely chopped
• 1/2 cup chopped parsley
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• All-purpose flour, for dusting
• 2 tablespoons butter
• 1 1/2 teaspoons olive oil

Red Wine Gravy

• 1 1/2 cups red wine
• 1/4 cup tomato paste
• 2 1/2 cups canned beef broth
• Salt and pepper, to taste

Mashed Potatoes with Spinach

• 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
• 1 bag baby spinach
• 1 stick (8 tablespoons) butter
• 1 1/4 cups warm whole milk (or more as needed)
• 2 cups grated Gruyère cheese
• Salt and pepper, to taste

Instructions

1. Soak the bread: Preheat the oven to 350°F. In a medium bowl, combine the day-old French bread pieces and 1 cup of whole milk. Press the bread down to fully submerge and let it soak for 10 minutes.
2. Prepare the meatball mixture: Squeeze out most of the milk from the soaked bread, discarding the excess milk. Transfer the bread to a large bowl. Add ground beef, ground veal, beaten eggs, finely chopped onion, parsley, salt, black pepper, and dried thyme. Mix thoroughly by hand until well combined.
3. Form and bake meatballs: Shape the mixture into 1 3/4-inch meatballs and arrange them evenly in one or two 13×9-inch glass baking dishes. Bake in the preheated oven for 30 minutes, then remove and let them cool slightly.
4. Brown the meatballs: Lightly dust the baked meatballs with all-purpose flour, shaking off any excess. In a large skillet, melt 2 tablespoons butter and 1 1/2 teaspoons olive oil over medium-high heat. Working in two batches, sauté the meatballs for about 3 minutes, turning until browned on all sides.
5. Make the red wine gravy: Return all the browned meatballs to the skillet. Whisk together the tomato paste and red wine until smooth, then add this mixture to the skillet and bring it to a boil. Boil for 5 minutes until the liquid thickens slightly, stirring often. Add the beef broth, reduce heat to medium, and simmer until the gravy thickens further, about 15 minutes. Season with salt and pepper to taste.
6. Cook the potatoes: Place the peeled and cut Yukon Gold potatoes in a large pot with cold water. Add salt only after the water begins to boil. Boil the potatoes for 30 minutes or until very tender. Drain the potatoes well.
7. Mash the potatoes with spinach and cheese: Transfer the drained potatoes to a bowl and mash them with the stick of butter. Add warm whole milk gradually, mashing and stirring to achieve a creamy texture. Stir in the grated Gruyère cheese. Add the fresh baby spinach and mix well; the residual heat will wilt the spinach. If the potatoes have cooled too much, reheat briefly in the microwave. Season generously with salt and pepper.

Notes

• Using day-old bread soaked in milk helps keep the meatballs moist and tender.
• Be sure to brown the meatballs after baking for extra flavor and texture before simmering in the gravy.
• If you prefer a thicker gravy, allow it to simmer longer until desired consistency is reached.
• Adjust the amount of milk in mashed potatoes to your preferred creaminess.
• Wilted spinach adds a nutritious and flavorful addition without overpowering the dish.
• Yukon Gold potatoes are ideal for creamy mashed potatoes due to their buttery texture.