Meatballs In Red Wine Gravy

Preheat oven to 350 degrees F.

Combine the breadcrumbs and milk in a large bowl. Let it stand for 10 minutes or until the bread has absorbed as much milk as possible. Drain off any excess liquid.

Add the ground beef, eggs, onion, parsley, salt, and pepper to the breadcrumbs. Mix well to combine.

Transfer the beef mixture to a food processor. Process on pulse mode until it is just pale in color (do not over process the mixture).

Form the meat into 1 1/2-inch diameter meatballs. Place in a large baking dish or on a rimmed baking sheet. Place in the oven and bake at 350 degrees F for 30 minutes.

Remove the meatballs from the oven and drain off any excess grease. Lightly coat the meatballs with flour.

Melt the butter and olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook, stirring frequently, to brown on all sides.

In a small bowl, whisk together the wine and tomato paste until combined. Add the wine mixture to the skillet and bring to a boil, stirring frequently, until the sauce begins to thicken.

Add the broth and let it just come to a boil. Reduce the heat to a simmer and let cook for 15 minutes or until the mixture thickens.

Adjust the seasoning as needed. Serve the meatballs with the sauce.