Sacramento Valley Meatballs in Red Wine Gravy Recipe


This Sacramento Valley Meatballs in Red Wine Gravy is an excellent recipe for meatballs and gravy.  The meatballs are light and flavorful with red onion and allspice.  They are browned in a bit of coconut oil and cooked in beef stock and red wine.  You must try this!

This delicious and healthy Sacramento Valley Meatballs recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Sacramento Valley Meatballs


Sacramento Valley Meatballs In Red Wine Gravy Recipe:
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: Homemade Seasoned Bread Crumbs Recipe, Sacramento Valley Meatballs In Red Wine Gravy Recipe
Servings: 6 to 8 servings
Meatballs in Red Wine Gravy:
  • 2 pounds (85/15 ratio) ground beef, organic
  • 1 medium red onion, finely diced
  • 1/4 cup curly leaf parsley leaves, chopped
  • 4 garlic cloves, diced
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 2 large eggs, organic, slightly beaten
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon white pepper, freshly-ground
  • 2 teaspoons coarse salt or sea salt
  • 2 teaspoons Balsamic Vinegar (good-quality)
  • 3 tablespoons Virgin Organic Coconut oil*
  • 1/4 cup flour, all-purpose
  • 4 cups Beef Stock (homemade or a good-quality store bought)**
  • 2 cups full-bodied red wine
  • Coarse salt or sea salt and freshly-ground pepper to taste
  • Mashed potatoes or Cooked Tube-type pasta (your choice)
Seasoned Bread Crumbs:
  • 6 to 8 slices sourdough bread
  • 1/4 teaspoon each of parsley flakes, garlic powder, onion powder, sugar, oregano, salt and pepper
Meatballs in Red Wine Gravy Instructions:
  1. Prepare Seasoned Bread Crumbs (see recipe below).

  2. Preheat oven to 325 degrees F.

  3. In a large bowl, place the ground beef, seasoned bread crumbs, onion, parsley, garlic, cornstarch, cream, eggs, allspice, white pepper, salt, and balsamic vinegar.  Using your clean hands, mix together until all ingredients are well mixed.  Shape the meat mixture into walnut-size balls.

  4. In a large frying pan or skillet, heat coconut oil.  Brown meatballs (in batches if necessary) well on all sides and transfer to plate lined with paper towels.  Then place meat balls into a Dutch Oven or roasting pan.

    Sacramento Valley Meatballs
  5. Add flour to skillet, stir and scrape up some of the browned bits on the bottom of the pan.  Add the beef stock, wine, salt, and pepper.  Cook, and stir, scrapping up the rest of the browned bits, until gravy simmers and begins to thicken.  Pour the wine sauce over the uncooked meatballs, cover with a lid, and bake 1 1/2 hours.

  6. Remove from oven and serve in soup bowls over either mashed potatoes, your favorite tube-type pasta, or noodles.

Seasoned Bread Crumbs Instructions:
  1. Preheat oven to 325 degrees F.

  2. Oven dry bread (one side) approximately 10 minutes, watch carefully so they don’t burn. Turn bread over and oven dry another 10 minutes. 

  3. Remove from oven and place the dried bread into a food processor. Add the herbs and spices; grind until well mixed.

    Food processor
  4. Makes 1 cup dried bread crumbs.

Recipe Notes

* Coconut Oil is fatty oil or semisolid fat extracted from fresh coconut meat.  It will have a fresh, clean coconut smell and taste and should be colorless.  Throughout the world coconut oil is used for cooking, beauty, and healing purposes.  It is solid at room temperature.  You may use any cooking oils (of your choice) in this recipe, if desired.

** Learn to make outstanding homemade Beef Stock.



Dinner    Meatballs   

Comments and Reviews

Leave a Reply