Meatballs in Tomato Rosé Sauce

Meatballs in Tomato Rosé Sauce


For the meatballs:

1 Cup Bread crumbs
2 ½ Pounds Ground beef
2 Large Eggs, beaten
¼ Cup Yellow onion, chopped
1 Tablespoon Fresh flat leaf or Italian parsley, finely chopped 2 Teaspoons Salt
1 Teaspoon Ground black pepper
1 Teaspoon Dried oregano

For the sauce:

All purpose flour
1 Tablespoon EVOO
2 Cups Hampton Water
¼ Cup Tomato paste
3 Cups Beef broth



1. Preheat oven to 350°F.

2. In a large bowl, combine bread crumbs, ground beef, eggs, chopped onion, parsley, salt, pepper, and oregano. Use disposable gloves to knead the mixture until well incorporated.

3. Form 1-3/4-inch diameter meatballs and place them in a 13x9x2-inch baking dish.

4. Bake for 20-25 minutes, then set aside.


1. Whisk wine and tomato paste in a small bowl.

2. Dust meatballs with flour, shaking off excess. Heat oil in a large skillet over medium-high heat.

3. Sauté meatballs in batches until browned on all sides (about 3 minutes).

4. Return all meatballs to the skillet, add the wine mixture, and bring to a boil. Cook until the wine thickens slightly, stirring frequently (about 5 minutes).

5. Add broth, reduce heat to medium, and simmer until flavors blend and sauce thickens, stirring frequently (about 15 minutes).

6. Transfer meatballs and sauce to a serving dish.