In a large skillet, heat olive oil, garlic, and sage on low heat. When the garlic begins to brown, remove from heat and allow skillet to cool for about 10 minutes. Once cooled, slowly pour in red wine and return to low heat. Simmer for about 10 minutes until until the wine has mostly cooked down, but not dried up. Set aside and prepare meatballs.
In a medium to large mixing bowl, with a fork, mix all ingredients together | except for the olive oil, garlic, sage, and wine of course |. Don’t work the meat too much, as it will make the meatballs tough.
Prior to forming the meat into meatballs, turn flame back on low to allow for the skillet to prepare for the meatballs. Once all ingredients are incorporated, form meat into meatballs and place into skillet. Brown the meatballs on all sides. The meatballs will deglaze the pan and absorb the wine mixture.
Once the meatballs are brown, set the pan aside to cool and to allow meat to rest. Once cooled down a bit, pour in perferred sauce. I use Vermont’s Dell’Amore Sweet Basil and Garlic Marinara Sauce. Turn flame back on and simmer sauce and meatballs for approximately 30 minutes to cook meat through. Serve over pasta. Or cool and store in fridge for up to four days, or freeze up to one year.