Thursday, February 20, 2014

Meatballs in Red Wine Barbecue Sauce

My son l-o-v-eees Meatballs in Red Wine Barbecue Sauce. These lovely, flavor-coma inducing meatballs are by far his most requested dinner. Unless, of course, I was willing to just make him bacon for dinner. And, I'm not willing to do that. Well, maybe for his birthday.
My son refers to these magnificent morsels as "barbecue meatballs." That just doesn't cut it for me. That sounds like I'm using the bottled, sugar-filled sticky sauce. No corn-syrup laden sauce is coming out of my kitchen! Meatballs and Red Wine Barbecue Sauce are way too "mature" for that.  
Seriously though, this sauce is complex and tangy and fantastic. Completely worth the extra 10 minutes to prepare.
If you are looking for some fun dinner options, be sure to check out more recipes at Eating with Angie. 
Ingredients List for Red Wine Barbecue Sauce
  • 2 cups ketchup (look for corn-syrup free varieties)
  • 1/2 cup red wine
  • 1/4 cup red wine vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper
Step 1:  Combine all ingredients in a small sauce pan and simmer over medium heat for 10 minutes, stirring occasionally. 
Step 2: Remove from heat and allow sauce to cool while you prepare the meatballs.
Ingredients List for Meatballs
  • 2 lbs lean ground beef
  • 1 1/4 cups rolled oats
  • 1 small onion, minced
  • 1/2 tsp garlic powder
  • 2/3 cup, low-fat or non-fat milk
  • 1 egg
Step 1: Preheat oven to 350ºF.
Step 2: Place all ingredients into a large bowl. Use clean hands to knead/combine mixture thoroughly.
Step 3: Roll and form mixture into 1 1/2 to 2 inch balls and place side by side into a 9×13-inch baking dish.
Step 4: Pour Red Wine Barbecue Sauce evenly over the top of meatballs.
Step 5: Bake meatballs, uncovered, at 350ºF for 1 hour.

Serve warm.