If you’re craving a dish that feels like a warm hug from the inside out, let me introduce you to the magic of 2026 Red Wine Meatballs with Creamy Spinach Mash. These meatballs are not just any meatballs — they’re extra-large, tender, and slowly braised in a luscious, full-bodied red wine gravy that clings to every bite. The creamy spinach mash alongside adds a vibrant color and a silky finish that perfectly balances the richness of the wine sauce. Together, they create a comforting, hearty meal that’s both elegant and soul-satisfying.
Ingredients You’ll Need
This recipe may look sophisticated, but it uses simple, straightforward ingredients that bring out deep, harmonious flavors. Each one plays a key role in the final texture, taste, and color — from the day-old French bread that keeps the meatballs tender, to the rich Gruyère cheese that melts into the creamy spinach mash.
- Day-old French bread: Soaks up milk to add moisture and softness to the meatballs.
- Whole milk: Adds creaminess inside the meatballs and to the mash.
- Ground beef (7 to 15% fat): Provides the hearty base with just enough fat for juiciness.
- Large eggs: Bind everything together for perfect meatball shape and texture.
- Medium onion, finely chopped: Delivers subtle sweetness and depth.
- Chopped parsley: Adds fresh, green notes that brighten the meat mixture.
- Salt and black pepper: Essential for seasoning every layer of flavor.
- Dried thyme: Offers gentle herbaceous undertones.
- All-purpose flour: Used to dust the meatballs and help thicken the gravy.
- Butter and olive oil: For browning the meatballs and enriching the sauce.
- Red wine: The star ingredient that infuses the gravy with a robust fruitiness and complexity.
- Tomato paste: Balances the wine’s acidity and adds a rich base.
- Canned beef broth: Deepens the savory flavor and creates a luscious sauce.
- Baby spinach: Folded into the mashed potatoes for nutritional punch and vibrant color.
- Yukon Gold potatoes: Their buttery texture makes the mash ultra creamy.
- Gruyère cheese: Melts beautifully to enrich the mashed potatoes.
How to Make 2026 Red Wine Meatballs with Creamy Spinach Mash
Step 1: Prep the Bread and Meat Mixture
Start by soaking the day-old French bread pieces in whole milk, allowing the bread to soak up all that creamy goodness for about 10 minutes. This step is crucial—it keeps your meatballs moist and tender throughout cooking. Once soaked, squeeze out the excess milk and combine the bread with the ground beef, lightly beaten eggs, finely chopped onion, fresh parsley, salt, pepper, and thyme. Use your hands to mix everything just until combined to avoid dense meatballs.
Step 2: Form and Bake the Meatballs
Shape the meat mixture into generous 1 3/4 inch meatballs — don’t be shy with the size! Place them in baking dishes and bake at 350°F for 30 minutes. This initial bake gently cooks them through and sets their shape while keeping them juicy inside.
Step 3: Brown the Meatballs
After baking, dust each meatball with flour and shake off the excess to prepare for browning. Heat butter and olive oil in a large skillet over medium-high heat and sauté the meatballs in batches, browning each side for about 3 minutes. This step creates an irresistible crust and deepens the flavor before they swim in the wine gravy.
Step 4: Make the Red Wine Gravy
Return all the browned meatballs to the skillet. Whisk together tomato paste and red wine, adding this mixture to the pan and bringing it to a boil. Let it bubble for about 5 minutes until slightly thickened, stirring regularly. Then add the beef broth, reduce heat, and let the sauce simmer until it reaches a rich, thick consistency—usually around 15 minutes. Taste and season with salt and pepper at the end.
Step 5: Prepare the Creamy Spinach Mash
While the meatballs simmer, cook Yukon Gold potatoes in salted water until very tender (about 30 minutes). Drain well, then mash together with butter and warm whole milk. Fold in the grated Gruyère cheese and baby spinach — the warmth of the potatoes will gently wilt the spinach, adding a lovely vibrant color and fresh taste to the creamy mash. Season generously with salt and pepper to bring it all together.
How to Serve 2026 Red Wine Meatballs with Creamy Spinach Mash
Garnishes
For a finishing touch, sprinkle chopped fresh parsley or thyme over the meatballs. A light dusting of finely grated Parmesan cheese can also add a subtle nutty kick that complements the richness of the sauce beautifully.
Side Dishes
This dish is wonderfully hearty on its own, but if you want to add some fresh balance, a crisp arugula or mixed greens salad with a lemon vinaigrette makes an excellent counterpoint that cuts through the richness.
Creative Ways to Present
Serve the meatballs in shallow bowls with a generous ladle of the red wine gravy spooned over the top and a mound of creamy spinach mash nestled beside. For a family-style gathering, arrange meatballs on a platter surrounded by the bright green mash, inviting everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
Leftover 2026 Red Wine Meatballs with Creamy Spinach Mash keeps beautifully in the fridge for up to 3 days. Store the meatballs and mash separately in airtight containers to maintain texture and flavor.
Freezing
If you want to save some for later, the meatballs freeze well. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. The creamy spinach mash can be frozen too, though the texture might be a touch different upon thawing.
Reheating
Reheat meatballs gently on the stove over low heat with a splash of broth or wine to loosen the sauce. Microwave the spinach mash in short bursts, stirring in between to restore creaminess without drying out.
FAQs
Can I use a different type of meat for the meatballs?
Absolutely! While ground beef is traditional and flavorful, you can swap in ground pork, veal, or a combination for a different texture and taste.
What kind of red wine works best for the sauce?
A dry red wine with good depth like Cabernet Sauvignon or Merlot works wonderfully as it adds complexity without overwhelming the other ingredients.
Can I make the creamy spinach mash without Gruyère cheese?
Yes, you can substitute with other melting cheeses like cheddar or mozzarella, or omit cheese altogether for a lighter mash — just adjust seasoning accordingly.
Is it necessary to bake the meatballs before browning?
Baking helps the meatballs hold their shape and cooks them gently inside, ensuring they stay juicy when browned. Skipping this step might make the meatballs more fragile during cooking.
How can I make this dish gluten-free?
Simply use gluten-free bread for soaking and a gluten-free flour or cornstarch for dusting the meatballs prior to browning. Ensure your broth is also gluten-free.
Final Thoughts
Once you try the 2026 Red Wine Meatballs with Creamy Spinach Mash, it’s easy to see why this dish feels so special. It’s heartwarming and luxurious in all the right ways, with a perfect balance of rich, savory flavors and creamy comfort. Trust me, this recipe deserves a spot in your dinner rotation — friends and family will thank you for it, again and again.
Print2026 Red Wine Meatballs with Creamy Spinach Mash
This recipe features extra-large, tender beef meatballs slowly cooked in a rich and full-bodied red wine gravy, perfect for serving over creamy Gruyère mashed potatoes with baby spinach. The meatballs are first baked, then sautéed to develop a golden crust before being simmered in a thickened red wine and tomato sauce. The accompanying mashed potatoes are infused with butter, warm whole milk, and melted Gruyère cheese, with fresh baby spinach wilted into the mixture for a creamy, flavorful side dish that complements the robust meatballs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Meatballs
- 1 6-ounce piece day-old French bread, cut into 8 pieces (about 1/3 a loaf)
- 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, for dusting
- 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
Mashed Potatoes with Spinach
- 1 bag baby spinach
- 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1 stick (8 tablespoons) butter
- 1 1/4 cups warm whole milk, or more as needed
- 2 cups grated Gruyère cheese
Instructions
- Soak Bread in Milk: Preheat the oven to 350°F. In a medium bowl, combine the day-old French bread pieces with 1 cup whole milk, pressing down on the bread to fully submerge it. Allow it to soak for 10 minutes to soften.
- Prepare Meatball Mixture: Squeeze out most of the milk from the soaked bread and discard the excess milk. Place the bread into a large bowl and add ground beef, lightly beaten eggs, finely chopped onion, chopped parsley, salt, black pepper, and dried thyme. Using your hands, mix thoroughly until all ingredients are well combined and evenly distributed.
- Form and Bake Meatballs: Shape the mixture into large meatballs approximately 1 3/4 inches in diameter. Arrange the meatballs in two 13×9-inch glass baking dishes. Bake in the preheated oven for 30 minutes until they start to firm up. Remove from oven and let them cool slightly.
- Brown Meatballs in Skillet: Lightly dust the baked meatballs with all-purpose flour, shaking off any excess. In a large nonstick skillet, melt 2 tablespoons butter with 1 1/2 teaspoons olive oil over medium-high heat. In two batches, sauté the meatballs until browned on all sides, about 3 minutes per batch. Remove skillet from heat.
- Make Red Wine Gravy: Return all browned meatballs to the skillet. Whisk together 1/4 cup tomato paste and 1 1/2 cups red wine until smooth, then add this mixture to the skillet. Bring to a boil and boil for 5 minutes until the liquid thickens slightly, stirring often to prevent sticking.
- Simmer with Broth: Add 2 1/2 cups canned beef broth to the skillet. Reduce heat to medium and simmer the meatballs in the gravy, stirring occasionally, until the sauce thickens and flavors meld, about 15 minutes. Adjust seasoning with salt and pepper to taste.
- Cook Potatoes: While the meatballs simmer, place peeled and cut Yukon Gold potatoes into a large pot of salted water. Bring to a boil and cook until very tender, about 30 minutes. Drain the potatoes well.
- Mash Potatoes and Add Ingredients: Transfer drained potatoes to a large bowl. Add 1 stick butter and mash thoroughly until smooth. Gradually stir in 1 1/4 cups warm whole milk until the desired creamy consistency is reached. Fold in 2 cups grated Gruyère cheese, stirring until melted evenly through the potatoes.
- Add Spinach: Add the bag of baby spinach directly to the bowl with the mashed potatoes. The residual heat will wilt and steam the spinach. If the potatoes have cooled too much, briefly microwave to reheat and soften the spinach. Stir well to incorporate the spinach evenly.
- Season and Serve: Season the mashed potatoes generously with salt and pepper. Serve the braised meatballs hot, spooned with the red wine gravy, alongside the cheesy spinach mashed potatoes for a comforting, hearty meal.
Notes
- Day-old French bread helps bind the meatballs while keeping them moist and tender.
- Baking the meatballs before browning helps them hold their shape and reduces cooking fat.
- Use a good quality dry red wine for a richer and more flavorful gravy.
- Gruyère cheese adds a nutty flavor and creamy texture to the mashed potatoes; you can substitute with Swiss cheese if needed.
- For vegetarian or lighter versions, consider substituting beef with plant-based meat alternatives and using vegetable broth in the gravy.
- Leftover meatballs and gravy can be refrigerated for up to 3 days or frozen for longer storage.
- Make sure to season the mashed potatoes liberally as the spinach absorbs some saltiness.