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.