- 1/2 loaf of French bread (cut into eight pieces)
- 1 cup whole milk
- 1 3/4 pounds ground beef, extra lean
- 3/4 pound ground pork
- 2 large eggs
- 1 medium onion, finely chopped
- 1/2 cup fresh Italian parsley, chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon Savory Market™ Roast Beef Enhancer
- All purpose flour
- 2 tablespoons butter
- 1 1/2 teaspoons olive oil
- 2 cups dry red wine
- 1/4 cup tomato paste
- 3 cups canned beef broth
- 1 tablespoon fresh Italian parsley, chopped
- Preheat oven to 350 degrees F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge and let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread and discard the milk. Place bread in large bowl. Add ground beef, ground pork, eggs, onion, 1/2 cup Italian parsley, salt, pepper, Savory Market Roast Beef Enhancer and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs. Divide meatballs between two 13 x 9 x 2-inch glass baking dishes. Bake meatballs 30 minutes then set meatballs aside.
- Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and saute until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.