Meatballs in White Wine Sauce with Rustic Bread

Meatballs in White Wine Sauce with Rustic Bread
Photo: Kate Sears; Stylist: Amy Wilson
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.


Serves 6 (serving size: 4 meatballs, wine sauce, and 1 slice bread)

Nutritional Information

Calories 380
Fat 18.7 g
Satfat 7.3 g
Monofat 8.5 g
Polyfat 1.1 g
Protein 27 g
Carbohydrate 18 g
Fiber 1 g
Cholesterol 98 mg
Iron 3 mg
Sodium 646 mg
Calcium 230 mg


1 pound 90% lean ground beef
1/2 cup part-skim ricotta cheese
1 egg
10 sundried tomatoes, finely chopped
1 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
All-purpose flour
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


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 (3–4 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 (5–7 minutes). To serve, place 4 meatballs in a bowl with sauce and 1 baguette slice.