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.
Great recipe, loved by kids. I serve with orzo, in lieu of the baguette.
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.
