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Meatballs in White Wine Sauce with Rustic Bread

Photo: Kate Sears; Stylist: Amy Wilson
Yield Serves 6 (serving size: 4 meatballs, wine sauce, and 1 slice bread)
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
  • 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

Nutrition 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

How to Make It

  1. 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.