Makes 6 servings.

INGREDIENTS

  • 16-ounce piece day-old french bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces
  • 1cup whole milk
  • 1 3/4pounds ground beef (7% to
    15% fat)
  • 2large eggs
  • 1medium onion, finelychopped
  • 1/2cup plus 1 tablespoon chopped fresh italian parsley
  • 2teaspoons salt
  • 1teaspoon ground black pepper
  • 1teaspoon dried summersavoryall purpose flour2tablespoons (1/4 stick) butter
  • 1 1/2teaspoons olive oil
  • 2cups dry red wine
  • 1/4cup tomato paste
  • 3cups canned beef broth

    DIRECTIONS

    Preheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory 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 (about 30). Divide meatballs between two 13×9x2-inch glass baking dishes. Bake meatballs 30 minutes. 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 sauté 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.