Savory Chianti Meatballs & Sausage in Rustic Tomato Sauce
This Savory Chianti Meatballs & Sausage recipe is a cherished family favorite that has been passed down through generations. Bursting with flavor from the aromatic herbs and enriched by a robust Chianti wine sauce, this dish is perfect for cozy dinners or special occasions. The combination of tender meatballs and savory sausage in a rich, homemade tomato sauce is sure to satisfy everyone's cravings. Whether served over your favorite pasta or on its own with crusty bread, this recipe is a delightful celebration of Italian-American cuisine. Give it a try, and you'll fall in love with every bite!
8
Servings
N/A
Calories
27
Ingredients
Ingredients
whole tomatoes
56 ounces (canned and crushed by hand)
tomato sauce
15 ounces (canned)
tomato paste
6 ounces (canned)
garlic
2 cloves (minced)
onion
1/2 medium (minced)
Italian seasoning
1 tablespoon (dried)
oregano
1 tablespoon (dried)
rosemary
1 teaspoon (dried)
thyme
1 teaspoon (dried)
marjoram
1 teaspoon (dried)
salt
1 teaspoon
bay leaf
1
black pepper
to taste
chicken bouillon cubes
2
Chianti wine
1/2 to 3/4 cup
ground chuck
1.5 pounds
ground pork
1/2 pound
eggs
2 (lightly beaten)
Italian breadcrumbs
3/4 cup
Italian seasoning (for meatballs)
1 tablespoon (dried)
minced garlic (for meatballs)
1/2 teaspoon
onion powder
1/4 teaspoon
fresh parsley
1 tablespoon (chopped)
Chianti wine (for meatballs)
1/4 cup
hot or mild sausage links
2 pounds
olive oil
for frying
pasta
to serve (cooked as per package instructions)
Instructions
1
To make the sauce, heat olive oil in a Dutch oven or large frying pan with a lid over medium heat. Add the minced garlic and onion, sautéing until they become translucent, about 5 minutes.
2
Stir in the tomato paste, cooking it down for a couple of minutes until thoroughly blended.
3
Before adding the whole tomatoes, remove the hard stems. Hand crush the tomatoes and add them to the sauce along with the tomato sauce.
4
Add the Italian seasoning, oregano, rosemary, thyme, marjoram, salt, bay leaf, and black pepper to taste. Stir in the chicken bouillon cubes and Chianti wine.
5
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, allowing the flavors to meld beautifully.
6
For the meatballs, in a large mixing bowl, combine the ground chuck and ground pork. Add the eggs, breadcrumbs, parsley, dried Italian seasoning, minced garlic, onion powder, and season with salt and pepper.
7
Mix thoroughly until evenly combined. If the mixture feels too wet or mushy, gradually add more breadcrumbs until the texture is firmer.
8
Shape the mixture into meatballs, about 1.5 inches in diameter.
9
In a large frying pan, heat some olive oil over medium heat. Add the sausage links and brown them on all sides, then add the meatballs, turning gently to brown evenly.
10
Once browned and cooked through, remove the meatballs and sausage links from the pan and let them drain on paper towels. Add them to the pot with the sauce.
11
Allow the meatballs and sausage to simmer in the sauce for about 30 minutes to soak up the flavors before serving over your choice of pasta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chianti Meatballs & Sausage?
It is a cherished Italian-American family favorite featuring tender meatballs and savory sausage links in a rich, rustic tomato sauce enriched with Chianti wine.
What type of wine is used in this recipe?
The recipe specifically calls for Chianti wine, which is used in both the tomato sauce and the meatball mixture.
How long does the rustic tomato sauce need to simmer?
The sauce should simmer covered on low heat for 1.5 to 2 hours to allow the flavors to meld, plus an additional 30 minutes once the meat is added.
Which meats are required for the meatballs?
The meatballs are made using a combination of 1.5 pounds of ground chuck and 1/2 pound of ground pork.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What should I do if my meatball mixture is too wet?
If the mixture feels too wet or mushy, you should gradually add more breadcrumbs until the texture becomes firmer.
How large should the meatballs be shaped?
The mixture should be shaped into meatballs that are approximately 1.5 inches in diameter.
What type of sausage links are recommended?
The recipe allows for the use of either hot or mild sausage links based on your personal preference.
How are the whole tomatoes prepared for the sauce?
The hard stems should be removed, and the tomatoes should be hand-crushed before being added to the sauce.
What herbs are used to season the tomato sauce?
The sauce is seasoned with Italian seasoning, oregano, rosemary, thyme, marjoram, and a bay leaf.
Do you cook the meat before adding it to the sauce?
Yes, both the sausage links and the meatballs should be browned in a frying pan with olive oil until cooked through before being added to the sauce.
Is chicken bouillon used in this recipe?
Yes, two chicken bouillon cubes are stirred into the sauce to enhance the savory flavor profile.
What kind of breadcrumbs should be used for the meatballs?
The recipe specifies 3/4 cup of Italian breadcrumbs for the meatball mixture.
How should the garlic and onion be cooked for the sauce?
They should be minced and sautéed in olive oil over medium heat until they become translucent, which takes about 5 minutes.
Does the meatball mixture contain fresh herbs?
Yes, the meatballs include one tablespoon of chopped fresh parsley.
What is the recommended serving suggestion?
The dish is best served over your choice of pasta or on its own with crusty bread.
What is the purpose of the tomato paste?
The tomato paste is cooked down for a couple of minutes after the aromatics to provide a concentrated base for the sauce.
How much Chianti is added to the sauce?
The sauce requires between 1/2 to 3/4 cup of Chianti wine.
How much Chianti is added to the meatballs?
The meatball mixture includes 1/4 cup of Chianti wine.
Is onion powder used in this recipe?
Yes, 1/4 teaspoon of onion powder is used specifically in the seasoning for the meatballs.
How many eggs are needed for the meatballs?
The recipe calls for 2 lightly beaten eggs to act as a binder for the meatballs.
What type of canned tomatoes are used?
The recipe uses 56 ounces of canned whole tomatoes and 15 ounces of canned tomato sauce.
Should the sauce be boiling while simmering?
No, you should bring the mixture to a boil initially and then immediately reduce the heat to low for a gentle simmer.
What is the total amount of meat used?
The recipe uses 1.5 pounds of ground chuck, 0.5 pounds of ground pork, and 2 pounds of sausage links, totaling 4 pounds of meat.
Are the meatballs seasoned differently than the sauce?
Yes, the meatballs use a specific blend of Italian seasoning, garlic, onion powder, and fresh parsley, whereas the sauce uses a wider variety of individual dried herbs.
How do you ensure the meat doesn't stick during browning?
The instructions advise heating olive oil in a large frying pan over medium heat before adding the meat.
What should be done with the meat after browning?
Once browned and cooked through, the meat should be removed from the pan and allowed to drain on paper towels before being added to the sauce.
Is the bay leaf left in the sauce?
The instructions mention adding a bay leaf during simmering, but typically bay leaves should be removed before serving.
How long do the meatballs and sausage sit in the sauce before serving?
They should simmer in the sauce for about 30 minutes to fully soak up the flavors.
Can I use fresh garlic for the meatballs?
Yes, the recipe specifically calls for 1/2 teaspoon of minced garlic for the meatball mixture.