Get ready for some serious comfort food. Braised Meatballs in Red Wine Gravy with Spinach Gruyere Mashed Potatoes is one hearty meal (and a mouthful!). This is an old recipe I clipped out of a Bon Appetit magazine at least 12 years ago. (Note: I’ve adapted the recipe quite a bit. See original recipe here.) A recipe has to be really good for me to hang onto it that long- and this one is.
I really like the idea of putting fresh spinach in mashed potatoes. It really becomes a one-dish meal that way and you don’t feel like you have to serve a salad with it.
Just as the wine flavor is fairly intense in the sauce, there’s a pretty strong Gruyere flavor in the mashed potatoes and I’ve actually reduced the amount from the original recipe. If you aren’t really in love with the flavor of gruyere or don’t want to spend an arm and a leg for it, reduce the amount even more or use a different cheese.
- 1 6-ounce piece day-old French Bread, cut into 8 pieces (about 1/3 a loaf of bread)
- 1 cup whole milk
- 1 3/4 pounds ground beef (7 to 15% fat)
- 2 large eggs, lightly beaten
- 1 medium onion, finely chopped
- 1/2 cup chopped parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- all-purpose flour
- 2 tablespoons butter
- 1 1/2 teaspoons olive oil
- 1 1/2 cups red wine
- 1/4 cup tomato paste
- 2 1/2 cups canned beef broth