When the weekend rolls around, and I find myself craving comfort food, there’s nothing quite like the rich aromas of “Drunken Spaghetti & Meatballs” wafting through my kitchen. The combination of tender meatballs, simmered in luscious red wine gravy, is like a warm hug on a plate. Picture this: juicy ground sirloin melded with fresh herbs, all enveloped in a sauce that has been lovingly crafted with Clos du Bois Cabernet Sauvignon and hearty beef broth.
This dish transforms any ordinary evening into a charming dining experience, perfect for cozy nights in or impressing unexpected guests. Whipping it together is easier than you might think, and it’s a surefire way to turn mundane meals into extraordinary feasts. So, let’s toss aside the takeout menus and let your cooking adventures begin with this delightful, crowd-pleasing classic that’s sure to become a staple in your kitchen!
Why will you love Drunken Spaghetti & Meatballs?
Cozy Comfort: This recipe offers a warm and inviting meal that’s perfect for chilly evenings.
Flavor Explosion: The rich combination of red wine and beef broth creates a deeply satisfying, savory gravy.
Easy to Make: With simple ingredients and straightforward steps, you’ll impress your family without hours in the kitchen.
Crowd-Pleaser: Perfect for gatherings, this dish adapts easily to feed a crowd or a small family.
Heartfelt Tradition: Embrace the art of homemade cooking and bring an Italian classic to your table effortlessly.
Serve with Style: Elevate your dinner with fresh parsley and Parmesan for a restaurant-worthy presentation.
Give your weeknight dinners a luxurious twist and try making Drunken Spaghetti & Meatballs tonight!
Drunken Spaghetti & Meatballs Ingredients
For the Meatballs
- French bread – 6 ounces of day-old bread ensures a perfect texture for meatballs.
- Whole milk – 1 cup helps to keep the meatballs moist and tender.
- Ground sirloin – 28 ounces for rich flavor and a juicy bite.
- Large eggs – 2, beaten; they act as a binder for the meat mixture.
- Medium onion – 1, finely chopped to add sweetness and depth of flavor.
- Fresh parsley – 1/2 cup, chopped; it brightens up the dish with freshness.
- Dried thyme – 1/2 teaspoon for an earthy note to complement the beef.
- Salt – 2 teaspoons brings out the flavors of the meat.
- Ground black pepper – 1 teaspoon adds a hint of spice.
For the Gravy
- Flour – 1/3 cup helps thicken the gravy for a velvety texture.
- Butter – 2 tablespoons, salted; it adds richness to the sauce.
- Olive oil – 1 1/2 teaspoons for sautéing and enhancing flavor.
- Clos du Bois Cabernet Sauvignon – 1 1/2 cups; this key ingredient transforms the gravy into a luxurious sauce.
- Beef broth – 2 1/2 cups enhances the savory depth of the dish.
- Tomato paste – 1/4 cup adds a hint of sweetness and acidity to balance the flavors.
For Serving
- Barilla Angel Hair pasta – 32 ounces, the perfect vehicle for your meatballs and rich sauce.
- Fresh parsley – for garnish, brightening up your presentation.
- Parmesan cheese – to sprinkle on top for added flavor and richness.
Dive into this delicious journey of flavors with Drunken Spaghetti & Meatballs, and watch your family dive in with joy!
How to Make Drunken Spaghetti & Meatballs
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Preheat the oven to 375°F. This ensures a perfect baking environment for those savory meatballs, giving them a beautiful golden-brown crust as they cook.
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Soak the sliced French bread in whole milk until saturated, then squeeze out the excess milk. This step is essential for keeping your meatballs moist and flavorful!
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Combine the soaked bread with ground sirloin, beaten eggs, chopped onion, parsley, thyme, salt, and pepper in a large bowl. Mix well to ensure every bite of meatball is packed with flavor.
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Form the mixture into meatballs of your desired size and place them on a baking sheet. Aim for a uniform size to ensure they cook evenly—about the size of a golf ball works great.
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Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through. Look for a nice brown color on the outside, signaling they’re ready for the next step!
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Melt butter and olive oil in a saucepan over medium heat. This combination creates a flavorful base for your gravy!
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Whisk in the flour and cook for 1-2 minutes until lightly browned. This roux will help thicken your gravy beautifully.
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Slowly add the Clos du Bois Cabernet Sauvignon, beef broth, and tomato paste while stirring until smooth. Take a moment to enjoy the rich aroma filling your kitchen!
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Simmer the gravy for 10-15 minutes until thickened, stirring occasionally. You want it to coat the back of a spoon and be rich in color—just perfect for your meatballs!
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Serve the meatballs over cooked Barilla Angel Hair pasta, generously topped with the luscious gravy. Garnish with fresh parsley and a sprinkling of Parmesan cheese for that finishing touch!
Optional: For an extra layer of flavor, drizzle with a little extra olive oil before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Drunken Spaghetti & Meatballs
Fridge: Store leftover Drunken Spaghetti & Meatballs in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Freezer: For longer storage, freeze meatballs and gravy separately in airtight containers for up to 3 months. This keeps flavors fresh and makes for easy future meals.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat the meatballs and gravy on the stove over low heat or in a microwave, ensuring they’re heated thoroughly.
Serving: Consider cooking fresh pasta when you reheat; it elevates the dish, making every bite of your Drunken Spaghetti & Meatballs feel freshly made!
Drunken Spaghetti & Meatballs Variations
Feel free to get creative and make this dish your own with these delightful twists!
- Gluten-Free: Use gluten-free pasta and breadcrumbs to accommodate dietary restrictions without sacrificing flavor.
- Adding Heat: Sprinkle in red pepper flakes for a zesty kick that will warm your palate and liven things up.
- Herb Infusion: Swap parsley for fresh basil or oregano to give a fragrant, aromatic touch that dances on your taste buds.
- Cheesy Bliss: Mix in shredded mozzarella with your meatball mixture for an ooey-gooey surprise with every bite.
- Vegan Option: Substitute ground sirloin with plant-based meat and use flaxseed meal mixed with water instead of eggs for a delicious vegan twist. Cooking this will still deliver that comforting essence!
- Sauce Upgrade: Add chopped mushrooms or bell peppers into the gravy for an earthy richness and fantastic texture that adds depth.
- Wine Choice: Experiment with various red wines for unique flavor profiles; a Merlot or Syrah can bring different notes to your sauce.
- Serving Style: Switch out pasta for creamy polenta or risotto for an elegant touch that elevates the dish to fine dining at home!
With these variations, your Drunken Spaghetti & Meatballs will not only satisfy your cravings but also surprise your family with every delicious bite!
Make Ahead Options
Preparing Drunken Spaghetti & Meatballs in advance is a fantastic way to save time on busy weeknights! You can make the meatballs up to 24 hours ahead; simply cover them with plastic wrap and refrigerate after forming. The rich gravy can also be prepared up to 3 days in advance; store it in an airtight container in the refrigerator. To maintain their freshness, let the gravy cool before sealing it tightly. When you’re ready to serve, just reheat the meatballs in the oven at 375°F for about 15-20 minutes and warm the gravy on the stove while boiling your pasta. This meal will taste just as delicious as if you made it fresh, giving you a cozy, comforting dinner with minimal effort!
What to Serve with Drunken Spaghetti & Meatballs?
Elevate your dinner experience with delightful pairings that will complement the rich flavors of your indulgent meal.
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Garlic Bread: The crispy, buttery garlic bread is perfect for sopping up the delicious red wine gravy. Each bite offers a delightful crunch that contrasts beautifully with the pasta and meatballs.
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Caesar Salad: Crisp romaine lettuce, creamy dressing, and crunchy croutons offer a refreshing contrast that balances the richness of the spaghetti. The tartness from the dressing brightens each mouthful.
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Roasted Vegetables: A medley of roasted seasonal vegetables adds a colorful, healthy touch to your plate. The caramelized sweetness enhances the savory notes of the meatballs.
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Sautéed Spinach: This simple side brings a vibrant green and a bit of earthiness to your meal. Tossed with garlic and olive oil, it adds a touch of freshness to the rich features of the main dish.
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Red Wine: A glass of Clos du Bois Cabernet Sauvignon, used in the gravy, will beautifully tie together flavors. The bold notes of the wine resonate with the dish, creating a cohesive dining experience.
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Homemade Tiramisu: For dessert, this classic Italian treat offers a sweet coffee-flavored end to your meal. Its creamy texture and rich flavors help cleanse the palate perfectly after hearty meatballs.
Each of these pairings brings out the best in Drunken Spaghetti & Meatballs, ensuring a memorable meal that engages all the senses!
Expert Tips for Drunken Spaghetti & Meatballs
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Bread Soaking: Ensure the bread is fully soaked in milk for maximum moisture; this keeps your meatballs tender—don’t skimp on this step!
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Uniform Meatballs: Form meatballs in a consistent size (about golf ball size) for even cooking; this helps them brown beautifully and ensures tenderness.
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Gravy Consistency: If your gravy is too thick, add a splash of beef broth; if too thin, simmer longer. The right consistency elevates the entire dish!
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Season to Taste: Don’t hesitate to taste the mixture before baking; adjusting salt and pepper can tailor flavors to your preferences for these Drunken Spaghetti & Meatballs.
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Leftover Gravy: Save any leftover gravy—it freezes beautifully and can enhance a range of dishes, saving you time on busy weeknights!
Drunken Spaghetti & Meatballs Recipe FAQs
What type of bread is best for the meatballs?
Using day-old French bread is ideal as it absorbs the milk perfectly without becoming overly mushy. This ensures your meatballs maintain a great texture. If you don’t have French bread, a crusty Italian bread will also work beautifully!
How should I store leftovers?
Absolutely! Store leftover Drunken Spaghetti & Meatballs in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, simply reheat gently on the stove or in the microwave, adding a splash of water to maintain moisture if needed.
Can I freeze the meatballs and gravy?
Yes, you can! Freeze the meatballs and gravy separately in airtight containers for up to 3 months. This way, you can savor the flavors without compromising quality. When you’re ready to eat, thaw them overnight in the fridge, then heat them on the stove over low heat or in a microwave until hot.
What if my gravy turns out too thick?
If your gravy ends up too thick, don’t worry! Just whisk in a little more beef broth or even water, a few tablespoons at a time, until you reach your desired consistency. I often add broth gradually to ensure it stays rich and flavorful!
Are there any dietary considerations for this recipe?
This dish is not suitable for gluten-free diets due to the bread and flour; however, you can easily substitute gluten-free bread and flour to make it gluten-friendly. Additionally, for dairy alternatives, you might use almond milk in place of whole milk, but the texture will be different. Always check ingredient labels if you have allergies!
How can I ensure my meatballs are juicy?
To keep your meatballs juicy, make sure to soak the bread in milk until fully saturated, and mix the meat not too vigorously. Overmixing can lead to dense meatballs! Form them gently and aim for uniform size, about the size of a golf ball, for even cooking.
Drunken Spaghetti & Meatballs: A Cozy Dinner Delight
Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Soak the sliced French bread in whole milk until saturated, then squeeze out the excess milk.
- Combine the soaked bread with ground sirloin, beaten eggs, chopped onion, parsley, thyme, salt, and pepper in a large bowl.
- Form the mixture into meatballs of your desired size and place them on a baking sheet.
- Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through.
- Melt butter and olive oil in a saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly browned.
- Slowly add the Clos du Bois Cabernet Sauvignon, beef broth, and tomato paste while stirring until smooth.
- Simmer the gravy for 10-15 minutes until thickened, stirring occasionally.
- Serve the meatballs over cooked Barilla Angel Hair pasta, generously topped with the luscious gravy.