These Rosé Wine Sauce Meatballs are packed with the holiday flavours including rosemary and chestnuts. And this sauce? Flavoured with ginger, cinnamon, and honey, it’s basically a delicate mulled wine sauce. Sweet, salty, and savoury – it’s a perfect comfort recipe for the holiday season!Jump to Recipe
Hello everyone – I hope you are doing well. And in case you cannot give a positive answer, I am 100% positive my new recipe will fix this. I mean, Rosé Wine Sauce Meatballs can easily improve any uncertain situation.
Holiday Recipe Ideas
I’ve been doing well with posting my holiday recipes (In fact I am planning on three recipes this week – stay tuned!) If you missed them, you could check them out now.
Festive Meatball Recipes
Also, I’ve been a huge fan of holiday meatball recipes lately. You can find some of them below:
Rosé Wine Sauce Meatballs
And now I am excited to share another idea. As you can see, I use Rosé Wine. As you will see, I used A LOT of wine. Can you use dry red wine instead? Yes, you can. But Rosé wine is milder while red wine can be tart. So, if using you might need to adjust the amount by using a part of water or broth instead.
The meatballs include ground veal (or lean beef), chestnuts, rosemary, smoked paprika, and chipotle powder. The sauce includes sauteed onions, rosemary, honey, and spices like cinnamon, nutmeg, and ginger. And of course, wine.
While the list of ingredients seems long, it’s quite easy and quick to make this recipe. And the aroma? the kitchen will fill with some breathtaking flavours – rich and boozy!
You can serve them with your favourite side, but mash potatoes always are a perfect choice.
I hope you like these Rosé Wine Sauce Meatballs, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Rosé Wine Sauce MeatballsCourse: Main
These Rosé Wine Sauce Meatballs are packed with the holiday flavours including rosemary and chestnuts. And this sauce? Flavoured with ginger, cinnamon, and honey, it’s basically a mulled wine sauce. Sweet, salty, and savoury – it’s a perfect comfort recipe for the holiday season!
- Veal Meatballs:
650 gr. ground lean veal or beef
2/3 to 1 tsp. salt
1/2 tbsp. smoked paprika
1/2 tsp. chipotle powder
1 tbsp. Italian herbs seasoning
1 small shallot, minced
2-3 garlic cloves, minced (or 1/4 tsp. garlic powder – not garlic salt)
200 gr. cooked and peeled chestnuts, crumbled
1 tbsp. instant corn polenta
- Wine Sauce:
1 large onion, sliced
2 tbsp. butter
4 to 4 and 1/4 cups Rosé Wine
1 cup light broth
2 large sprigs rosemary
1 tbsp. balsamic glaze
7-8 sage leaves
1-2 tbsp. honey
1 cinnamon stick
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1 star anise
1 to 1,5 tbsp. flour
Oil, for frying
- For the meatballs, in a small bowl combine the eggs with herbs and spices and whisk until well combined.
- Place the ground veal (or beef) in a large bowl along with the polenta (cornmeal), chestnuts, shallots, and garlic. Add the egg mixture and mix with your hands or wooden spoon until evenly blender. Do not overmix as the meatballs could turn dense – about 30 seconds should be enough.
- Shape the mixture into meatballs (~38-40 gr. each). I ended up with around 28 meatballs.
- Heat the oil in a pan cook the meatballs over high medium heat, in few batches, moving them, until nicely seared from all sides, for about 5-7 minutes per batch. Remove and transfer to a plate and cook the remaining.
- For the sauce, place the butter in a heavy-bottom pan over medium heat. Cook the onions for about 5-7 minutes.
- Add 4 cups of Rosé Wine, broth, rosemary, sage, balsamic glaze, honey, cinnamon stick, star anise, nutmeg, and ginger. Cover and simmer for about 20 minutes, until thickened.
- Stir in the flour, whisking constantly, until incorporated, few minutes.
- Return the meatballs and cook over low heat, covered, for 12-15 minutes.
- At the end, you can stir in another 1/4 cup of wine for the added flavour (Optional).
- Serve with your favourite side. Enjoy!
- You can use less wine if desired – just use the equal amount of light broth or water.
- You can use red wine instead of Rosé Wine, but in this case, I would suggest substituting a part of wine for water or broth (Because red wine tends to be tart.)
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.