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.

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 (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.

Ratings & Reviews

auntmay's Review

auntmay
September 17, 2013
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.

amandaaanthony's Review

amandaaanthony
December 13, 2012
N/A

zildraw's Review

zildraw
August 26, 2012
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.