Photo: Greek Meatballs in Wine Sauce Recipe
Ingredients
- 3/4 pound ground lamb
- 3/4 pound ground beef or ground veal
- 1 small yellow skinned onion, minced or grated with hand grater
- A handful flat-leaf parsley, chopped
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon (1 turn of the pan) extra-virgin olive oil
- 1 cup dry white wine
- 1/2 lemon
Directions
Preheat a medium skillet over medium high heat.
Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.
Serve in a bowl.
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By leaphorn_8158558
san antonio, TX
on August 21, 2012
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Very tasty and they don't taste like meatloaf. which is wonderful.
this will be one of my go to recipes.
Thanks
By Chef #762785
Holliston, MA
on January 22, 2012
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Into the meat mix chopped Kale and Spinach. Saute in iron pan and add chopped eggplant,
chopped fresh tomatoes, cannellini beans, mushrooms and chopped garlic. Some white wine.
Some Portuguese Allspice. Pour over egg noodles. AWESOME....many compliments recieved! thank you...
By lhickman08
Texas
on December 16, 2010
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I made a couple of modifications and ended up really liking this dish. I added garlic to the meatballs, and a bit of oregano. I decided to thicken up the sauce with some butter and flour before adding the wine to the pan. I also added some chicken stock to mellow out the intense flavor of the wine. Then served over egg noodles. Definitely what my family calls a "do-over."
Read all 25 reviews