Meatballs in White Wine Sauce with Rustic Bread gives new life to an ingredient staple--lean ground beef. These meatballs are pumped with flavor with the addtion of Parmigiano-Reggiano cheese, ricotta cheese, and sundried tomatoes--and then simmered in white wine.
1 pound 90% lean ground beef
1/2 cup part-skim ricotta cheese
10 sundried tomatoes, finely chopped
1 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
5 sundried tomatoes, halved
2 garlic cloves, crushed
1 cup white wine (such as Pinot Grigio)
4 baguette slices
How to Make It
Combine ground beef, ricotta cheese, egg, finely chopped sundried tomatoes, Parmigiano-Reggiano cheese, salt, and pepper in a bowl. Mix well with hands. Roll mixture into shape of golf balls, wetting hands if necessary; flatten slightly. Lightly dredge meatballs in flour; shake off excess. In large frying pan, heat olive oil over high heat. Add halved sundried tomatoes; stir 1 minute. Add meatballs; fry until golden (34 minutes per side). When flipping meatballs over, add garlic; cook 1 minute. Add wine; bring to boil. Reduce to simmer; cook until sauce is thickened (57 minutes). To serve, place 4 meatballs in a bowl with sauce and 1 baguette slice.
This recipe was a big hit with both my husband and kids. The best part was sopping up all that wonderful sauce with the bread. Use the best and freshest ingredients you can get and afford because it will go a long way in this dish. I did use a budget friendly Pinot Grigio and it worked fine. However, the idea is to serve the rest of the wine with the dish. So, if you were making this for company, a high quality wine would be better. I've made this several times and everyone liked it.
Meatballs were tender and flavorful. The sauce was tasty, even though the wine I used was low grade and too sweet. I'll use a chardonnay or at least a higher quality pinot next time. Obviously the hyphen key was not working when this recipe was entered - it's 3 - 4 minutes per side, and 5 - 7 minutes for the sauce! My husband and I both enjoyed this and I'll make it again.
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