Beef Meatballs in Red Wine and Mushroom Sauce

Ingredients:

For the meatballs:

• 500 g ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1 egg
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for frying

For the sauce:

• 1 large onion, finely chopped
• 200 g mushrooms, sliced
• 2 cups of red wine
• 1 cup beef broth
• 2 tablespoons of flour
• 2 butter spoons
• Salt and pepper to taste

Instructions:

In a large bowl, mix the ground beef with the chopped onion, crushed garlic, egg, breadcrumbs, chopped parsley, salt and pepper. Knead the mixture until all the ingredients are well incorporated.

Pour the mixture into our machine to make the meatballs very round.

Heat some olive oil in a large skillet over medium-high heat. Add the meatballs and cook until golden brown on all sides, about 4-5 minutes. Remove the meatballs from the pan and place them on a plate.

In the same pan, add the butter and chopped onion. Cook until onion is translucent, about 3-4 minutes.

Add the sliced ​​mushrooms to the pan and cook until golden and tender, about 5 minutes.

Sprinkle the flour over the mushrooms and mix well to combine. Cook for 1-2 minutes so the flour cooks.

Pour the red wine into the pan and scrape the bottom to loosen any browned bits. Cook until the wine is reduced by half, about 5 minutes.
Add the beef broth to the pan and mix well. Let the sauce come to a boil and then reduce the heat to low.

Return the meatballs to the pan with the sauce and simmer for about 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

Adjust the seasoning with salt and pepper to taste.

Serve the meatballs hot, accompanied by the red wine and mushroom sauce. Enjoy this delicious and elegant version of classic meatballs!