Recipe courtesy of David Rocco

Meatballs with a White Wine Sauce

  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 servings
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Ingredients

Meatballs

1 pound/500 g extra-lean ground beef

3 1/2 ounces/100 g ricotta cheese

1 egg

10 sun-dried tomatoes, chopped

1 cup/250 ml freshly grated Parmigiano cheese

Salt and freshly ground black pepper

Flour, for dredging

Wine Sauce

1/4 cup/50 ml extra-virgin olive oil

1 clove garlic, crushed

1 cup/250 ml white wine

Directions

  1. For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook.
  2. For the wine sauce: In a large frying pan, heat the extra-virgin olive oil and add the garlic. Lightly dredge the meatballs in flour and add to the meatballs to the pan. Add the sun-dried tomatoes. Fry the meatballs until golden on the outside. Add the wine to deglaze the pan and let the wine reduce by 1/2 and thicken up. Let cook for an additional 5 minutes.
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