Short Rib Meatballs with Red Wine Sauce | Williams Sonoma

Ingredients

• 2 Tbs. extra-virgin olive oil
• 2 shallots, thinly sliced
• 4 garlic cloves, minced
• 1 bay leaf
• 2 cups (16 fl. oz./500 ml) red wine
• 1 can (28 oz./875 g) crushed tomatoes
• Kosher salt and freshly ground pepper
• 3 Tbs. extra-virgin olive oil, plus more as needed
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup (4 fl. oz./125 ml) red wine
• 1/4 cup (2 oz./60 g) plain whole-milk Greek yogurt
• 1/2 cup (4 fl. oz./125 ml) water
• 3/4 cup (3 oz./90 g) dried bread crumbs
• 1/2 cup (2 oz./60 g) grated Parmesan cheese
• 2 Tbs. chopped fresh basil
• 3/4 lb. (375 g) ground beef
• 1/2 lb. (250 g) boneless short ribs, finely minced using a sharp knife or food processor
• 1 egg