Meatballs Braised in a Red Wine Gravy

Step 1: Meatballs ... Add the milk and bread to a large bowl; and, let the bread soak a good minute. Then, squeeze the bread, breaking it up; and, pour out any excess milk to a small cup, and reserve.

Step 2: Vegetables ... Add the onion, carrot, celery, and garlic to a food processor; and, pulse 2-3 times, until the vegetables are chopped. Then, add the egg, spinach, milk soaked bread, panko, pimento, worcestershire sauce, parsley, Italian seasoning, salt, and pepper to the food processor; and pulse just until combined. DO NOT over mix - just pulse. Again, add the pork and beef to the food processor; and pulse a couple more times, until you get a fine - almost 'mushy' consistency. If the meat if too stiff; you can a bit more of the reserved milk (from the soaked bread). You want a soft mix; but, you also don't want them too soft. You will be making meatballs. Transfer the mix to a bowl; and, cover with plastic wrap. Chill at least 2 hours to firm up. I often do this early in the day; or, even the night before.

Step 3: Meatballs ... I like to use a small scoop - about the size of a golf ball, or a bit smaller. It definitely makes the meatballs easy to make; or, you can always make them by hand too. Add them to a cookie sheet, lined with parchment paper or foil; and, refrigerate to firm up - about 1 hour. At this point, you can freeze the meatballs for another time. Freeze them individually on a cookie sheet before adding them to a freezer bag. If you decide to freeze the meatballs ... thaw; and, follow the remaining steps to finish the dish.

Step 4: Saute ... After the meatballs have firmed up; dredge each meatball in flour, shaking off as much flour as you can. Then, melt the butter and oil in heavy large skillet over medium-high heat. Working in batches; add the meatballs to the skillet, and sauté until golden brown on all sides, about 5 minutes. Transfer to a plate to cool as you make all of them. They don't need to be cooked through - they will continue cooking in the sauce. When sauteing the meatballs; don't over crowd the pan; otherwise the meatballs will steam vs brown.

Step 5: Sauce ... To the same pan you cooked the meatballs in; add the wine, broth, tomato paste, and a pinch of salt and peppe. Stir on medium high heat, scraping up all the bits from the pan; and, cook for 1-2 minutes. Then, return the meatballs; and stir lightly, just until the meatballs are covered with the sauce. Be careful to not break up the meatballs. Reduce the heat to medium low; cover, and cook for 20-25 minutes; then, uncover, and cook another 5-8 minutes. This will finish cooking the meatballs; and slightly thicken the gravy. Season with salt and pepper, only if necessary.

Step 6: Serve and ENJOY! ... Serve over parmesan mashed potatoes, my favorite; but, buttered noodles or rice are also good too. These are perfect to make ahead; and reheat. Garnish with plenty of fresh parsley when serving! A side salad would be a nice side.

Step 7:

Step 8: As mentioned - it isn't hard, just a few steps; but, a great make ahead or weekend meal.