Meatballs in White Wine Sauce with Rustic 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.

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

Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 18.7g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 8.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 27g
  • Carbohydrate: 18g
  • Fiber: 1g
  • Cholesterol: 98mg
  • Iron: 3mg
  • Sodium: 646mg
  • Calcium: 230mg

Ingredients

  • 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

Preparation

  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.
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