Name: Red Wine Braised Meatballs Cozy Comfort for Your Dinner Table
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 lb Ground Chicken (can be swapped with ground beef, pork, or plant-based meat); 1 small Onion (finely chopped); 2 cloves Garlic (minced); 1 cup Breadcrumbs (use gluten-free for GF version); 0.5 cup Grated Parmesan Cheese; 1 large Egg (use a flax egg for vegan version); 2 tbsp Olive Oil (can be replaced by canola or avocado oil); 1 large Carrot (diced); 1 cup Celery (diced); 2 tbsp Tomato Paste; 1 cup Hearty Red Wine (Cabernet Sauvignon or Merlot recommended); 1 cup Chicken Broth (substitute with vegetable broth for vegetarian option); 1 cup Polenta (gluten-free); 4 cups Water (or chicken broth); 2 tbsp Butter (can substitute with olive oil for dairy-free); 0.5 cup Grated Parmesan Cheese; 0.25 cup Fresh Parsley (chopped)

As the aroma of rich red wine fills your kitchen, it’s hard not to feel a sense of warmth and comfort wash over you. When I first crafted this recipe for Red Wine Braised Meatballs with Creamy Cheesy Polenta, I wanted to create a dish that embodies the joy of homemade meals, perfect for those cozy evenings at home or special occasions. This quick-to-prepare, hearty dish flaunts tender meatballs simmered in a luscious sauce, served atop velvety polenta—a combination that never fails to impress friends and family. Best of all, it’s adaptable; whether you prefer chicken, beef, or a plant-based option, you can tailor it to your taste. Are you ready to transform a few simple ingredients into a true delight? Let’s dive in!

Why Are These Meatballs a Must-Try?

Comforting, Hearty Meal: Imagine a dish that wraps you in warmth—these meatballs deliver just that with their tender texture and rich flavors.
Versatile Ingredients: Easily swap ground chicken for beef or plant-based proteins, making it perfect for everyone at your table.
Quick Cooking Time: In under an hour, you can serve a restaurant-quality meal that impresses.
Creamy Delight: The cheesy polenta is the ideal base, balancing the robust sauce with its velvety smoothness.
Crowd-Pleasing: Whether it’s a family dinner or a gathering with friends, these meatballs are sure to be the star of the evening.
Looking for more comforting recipes? Try my delicious Decadent Red Velvet cake for dessert or go for a creamy dish like Shrimp Alfredo Cream as your next meal!

Red Wine Braised Meatballs Ingredients

• Discover the essential components for creating these Red Wine Braised Meatballs!

For the Meatballs

Ground Chicken – Main protein source; can be swapped with ground beef, pork, or plant-based meat to suit your preference.
Small Onion – Adds sweetness and depth to each meatball.
Garlic Cloves – Provides a fragrant, aromatic kick.
Breadcrumbs – Binds the mixture; for a gluten-free version, use gluten-free breadcrumbs.
Grated Parmesan Cheese – Offers a rich, savory flavor that enhances the meatballs.
Egg – Binds ingredients together; use a flax egg as a vegan alternative.
Olive Oil – Perfect for browning meatballs; can be replaced by canola or avocado oil.

For the Sauce

Carrot – Adds natural sweetness and a pop of color.
Celery – Brings texture and aromatic depth to the sauce.
Tomato Paste – Intensifies the flavor profile, adding richness to the sauce.
Hearty Red Wine – Key flavor booster for the sauce; opt for Cabernets or Merlots for best results.
Chicken Broth – Enriches the sauce; substitute with vegetable broth for a vegetarian option.

For the Polenta

Polenta – Serves as a creamy base, and it’s gluten-free.
Water (or Chicken Broth) – The cooking liquid for polenta; chicken broth will deepen the flavor.
Butter – Enriches the polenta’s creaminess; a great alternative is olive oil if you want a dairy-free version.
Grated Parmesan Cheese – Enhances creaminess and gives an extra cheesy touch to the polenta.

Garnish

Fresh Parsley – Adds a pop of color and a refreshing taste on top of the dish.

Step‑by‑Step Instructions for Red Wine Braised Meatballs with Creamy Cheesy Polenta

Step 1: Prepare Meatballs
In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, beaten egg, salt, pepper, finely chopped onion, and minced garlic. Use your hands to mix thoroughly until just combined, being careful not to overwork the mixture. Roll the mixture into golf ball-sized meatballs, about 1.5 inches in diameter, and set them aside on a plate.

Step 2: Brown Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs, ensuring not to overcrowd the pan. Brown the meatballs on all sides for approximately 8–10 minutes, turning gently with tongs until beautifully golden. Once browned, transfer the meatballs to a plate and reduce the heat to medium-low.

Step 3: Make Sauce
In the same skillet, add another tablespoon of olive oil if needed, then sauté the diced onion, carrot, and celery over medium heat for about 5 minutes until softened. Stir in the tomato paste, allowing it to cook for an additional minute. Pour in the hearty red wine and chicken broth, scraping up any brown bits from the bottom. Let it simmer for 15-20 minutes, reducing slightly for a flavorful sauce.

Step 4: Braise Meatballs
Return the browned meatballs to the skillet with the sauce, ensuring they are submerged. Cover the pan and allow the meatballs to gently simmer for an additional 20-30 minutes over low heat, until cooked through and tender. You’ll know they’re done when they reach an internal temperature of 165°F and are oozing with rich flavor.

Step 5: Cook Polenta
In a separate saucepan, bring 4 cups of water (or chicken broth) to a boil over high heat. Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Once fully incorporated, reduce the heat to low and cook for 10-15 minutes, stirring frequently until the polenta thickens to a creamy consistency. When done, stir in butter and grated Parmesan cheese until smooth and rich.

Step 6: Serve
To plate, spoon generous portions of the creamy cheesy polenta onto warmed plates. Top each serving with the red wine braised meatballs, allowing the sauce to drizzle over the polenta. Finish with a sprinkle of fresh parsley for a touch of color and freshness. Serve immediately to enjoy this warm, comforting dish at its best!

Make Ahead Options

These Red Wine Braised Meatballs with Creamy Cheesy Polenta are ideal for busy home cooks aiming to save time during the week! You can prepare the meatballs and make the sauce up to 24 hours in advance by cooking them fully and then storing them in an airtight container in the refrigerator. The polenta can also be cooked ahead and stored, but it may need a splash of water and a good stir to regain its creaminess when reheating. Simply reheat the meatballs in the sauce over medium heat and cook the polenta just before serving for a comforting meal that’s just as delicious the next day, ready in no time!

Red Wine Braised Meatballs Variations

Feel free to put your own spin on these delicious meatballs and polenta to suit your tastes!

Protein Swap: Substitute ground chicken with ground beef, turkey, or lamb for a heavier taste. Each choice adds its unique flavor to the dish.
Vegetarian Option: Use plant-based meatballs and vegetable broth to create a satisfying, meat-free meal that everyone will love.
Gluten-Free: Replace traditional breadcrumbs with gluten-free versions to accommodate dietary needs without sacrificing flavor or texture.
Cheese Level: Adjust the amount of Parmesan in the polenta to make it creamier or lighter—experiment to find your perfect cheesy balance!
Spicy Twist: Add crushed red pepper flakes to the sauce for a kick of heat. It transforms the dish into something exciting and memorable.
Herb Infusion: Mix in fresh herbs like basil or thyme to enhance the sauce’s aroma and elevate the overall flavor profile.
Sautéed Veggies: Incorporate chopped bell peppers or mushrooms into the sauce for added texture and nutrition, making this dish a little heartier.
Wine Variety: Experiment with different wines such as Pinot Noir or Shiraz for a unique twist on the traditional sauce taste.

For even more comforting dishes to explore, consider my Chicken Swedish Meatballs recipe or indulge in a decadent dessert like my Decadent Red Velvet cake!

What to Serve with Red Wine Braised Meatballs with Cheesy Polenta

Enhance your comforting dinner with delightful sides that bring extra dimension to this hearty meal.

Garlic Bread: The warm, crusty texture of garlic bread is perfect for soaking up the rich sauce of the meatballs. It adds an aromatic touch that will have your family asking for seconds.
Mixed Green Salad: A refreshing salad with a zesty vinaigrette offers balance, cutting through the richness of the meatballs and creamy polenta. The crunchiness of fresh greens complements the dish beautifully.
Roasted Seasonal Vegetables: Carrots, zucchini, and bell peppers caramelize in the oven, providing a sweet contrast to the savory flavors of the meatballs. Their vibrant colors on the plate are a feast for the eyes!
Sautéed Spinach: Garlic sautéed spinach brings a lovely earthy flavor to your table, enhancing the overall meal. It’s quick to prepare and adds a nutritious punch.
Crispy Brussels Sprouts: Oven-roasted Brussels sprouts with a drizzle of balsamic glaze create a sophisticated side. Their slight bitterness pairs wonderfully with the sweetness of the red wine sauce.
Bellini Cocktails: A light, fruity Bellini adds a refreshing note for those who enjoy a drink. The peach flavor complements the hearty meal nicely, enhancing the dining experience.
Chocolate Mousse: For dessert, a light and airy chocolate mousse finishes off the meal perfectly. It’s rich yet delicate, leaving room for a sweet ending without overwhelming your guests.

Expert Tips for Red Wine Braised Meatballs

Perfectly Browned Meatballs: Ensure your meatballs get a good sear by not overcrowding the pan. This adds texture and flavor to your red wine braised meatballs.
Wine Selection Matters: Use a hearty red wine like Cabernet Sauvignon or Merlot to enhance the sauce’s richness. Feel free to try different varieties to find your favorite!
Monitoring Polenta: Keep a close eye on your polenta while it cooks, stirring constantly to prevent clumping or sticking. The goal is a creamy, smooth texture.
Ingredient Substitutions: Don’t hesitate to swap ground chicken for beef, pork, or plant-based options for a customized taste. This recipe’s adaptability is part of its charm!
Fresh Parsley Garnish: Adding fresh parsley not only enhances the visual appeal but also brightens the flavors in your dish—don’t skip this step for the perfect finish!

Storage Tips for Red Wine Braised Meatballs

Fridge: Store leftovers in an airtight container for up to 3 days. Allow the meatballs and sauce to cool slightly before sealing to maintain freshness.
Freezer: For longer storage, freeze the meatballs and sauce in a freezer-safe container for up to 3 months. It’s best to freeze them separately to preserve texture.
Reheating: To reheat, thaw in the refrigerator overnight, and warm gently on the stovetop or in the microwave until heated through. Serve over fresh, creamy polenta for a delicious meal once again.
Serving Tip: If you’ve stored the polenta separately, consider making a fresh batch to ensure that creamy consistency pairs beautifully with your red wine braised meatballs.

Red Wine Braised Meatballs with Creamy Cheesy Polenta Recipe FAQs

What kind of ground meat can I use for the meatballs?
Absolutely! While this recipe calls for ground chicken, you can easily swap it for ground beef, pork, lamb, or plant-based meat for a lighter or richer flavor. Each option brings a unique taste, so feel free to experiment until you find your favorite!

How should I store leftovers?
Very important! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow the meatballs and sauce to cool to room temperature before sealing to maintain their freshness and flavor for when you’re ready to enjoy them again.

Can I freeze the meatballs and sauce?
Absolutely! For longer storage, you can freeze the meatballs and sauce in a freezer-safe container for up to 3 months. To do this, ensure they are cooled before placing them in the container. For the best results, freeze them separately to preserve texture. When ready to use, thaw in the refrigerator overnight and reheat gently.

What should I do if my polenta gets lumpy?
Ah, no worries! If your polenta turns out lumpy, simply return it to the stovetop over low heat. Add a splash of warm water or broth and whisk vigorously until smooth. Stir continuously over low heat until the mixture thickens again, and the lumps disappear. Remember, stirring consistently while cooking helps prevent lumps from forming in the first place!

Is this recipe suitable for people with gluten allergies?
Very much so! To keep this recipe gluten-free, simply use gluten-free breadcrumbs in the meatball mixture and ensure any broth or stock you use is also gluten-free. It’s a delicious meal that everyone can enjoy, even those with dietary restrictions!

Can I use a different type of wine?
Absolutely! While a hearty red wine like Cabernet Sauvignon or Merlot is ideal, you can experiment with other varieties based on your taste preferences. Just keep in mind that a bolder wine will enhance the depth of flavor in your meatballs and sauce. Enjoy the process of discovering what works best for you!