Meatball, Chestnut and Red Wine Braise Recipe

Name: Meatball, Chestnut and Red Wine Braise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g raw meatballs (pork and beef mixture, or any); 3 tablespoons olive oil; 3 large onions, chopped into half rings; 3 garlic cloves, crushed; 12 chestnut mushrooms, chopped (optional); 200 g cooked peeled chestnuts; 7 sage leaves, soaked in boiling water for 1 minute, drained and chopped; 2 bay leaves; 150 ml red wine; 200 ml pork stock (a mixture of chicken and beef works well); salt; pepper

Servings: persons

500 g raw meatballs (pork and beef mixture, or any)
3 tablespoons olive oil
3 large onions, chopped into half rings
3 garlic cloves, crushed
12 chestnut mushrooms, chopped (optional)
200 g cooked peeled chestnuts
7 sage leaves, soaked in boiling water for 1 minute, drained and chopped
2 bay leaves
150 ml red wine
200 ml pork stock (a mixture of chicken and beef works well)
salt
pepper

1
Heat half of the oil in a frying pan over a high heat and when almost smoking, throw in the onions and cook fast until they are partially blackened.
2
Set aside.
3
Next heat the rest of the oil in a large casserole dish over a high heat and brown off the meatballs, (they don't need to be completely cooked as they will cook more later).
4
Lower the heat and add the blackened onions, garlic and mushrooms if using.
5
cook for 2 minutes being careful that the garlic doesn't burn.
6
Add the sage, bay leaves, red wine and stock with a touch of salt and plenty of black pepper.
7
Bring to the boil, lower the heat and simmer for 15 minutes.
8
Add the chestnuts and simmer for 5 more minutes.
9
Taste and adjust seasoning and serve.

1857

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g raw meatballs (pork and beef mixture, or any), 3 tablespoons olive oil, 3 large onions, chopped into half rings, 3 garlic cloves, crushed, and more.

Yes, Meatball, Chestnut and Red Wine Braise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatball, Chestnut and Red Wine Braise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions