Time 50m Yield 6 servings Number Of Ingredients 12 Steps:
For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook. For the wine sauce: In a large frying pan, heat the extra-virgin olive oil and add the garlic. Lightly dredge the meatballs in flour and add to the meatballs to the pan. Add the sun-dried tomatoes. Fry the meatballs until golden on the outside. Add the wine to deglaze the pan and let the wine reduce by 1/2 and thicken up. Let cook for an additional 5 minutes.
Time 1h15m Yield 10 serving(s) Number Of Ingredients 13 Steps:
Combine meatball ingredients well and roll into small (1 inch) meatballs Heat sauce ingredients and drop meatballs into hot sauce;simmer for 45 minutes. (if sauce does not cover the meatballs DO NOT STIR until bottom meatballs heat through).
Time 40m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Meatballs: In a mixing bowl, add ground beef, ricotta cheese, an egg, sund-dried tomatoes, parmigiano cheese, salt and pepper. Mix well until ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook. Wine Sauce: In a large pot, heat oil and add garlic. Lightly dredge the meatballs in flour and add to the pan. Add sun-dried tomatoes. Fry meatballs until golden on the outside. Add wine to deglaze the pan and let wine reduce by half and thicken up. Let cook for an additional 5 minutes.
Time 40m Yield 2 Number Of Ingredients 9 Steps:
Mix the pork, egg, Parmigiano-Reggiano cheese, onion powder, tarragon, and salt until everything is well incorporated; form into meatballs the size of a tablespoon. Spread bread crumbs into a shallow dish; roll meatballs in bread crumbs to coat. Heat the olive oil in a skillet over medium heat. Cook meatballs in hot oil until golden brown on all sides, 3 to 5 minutes. Add white wine half a glass at the time; cook at a simmer until the wine is reduced to a nice thick sauce, about 15 minutes.
More about “pork meatballs in white wine sauce recipes”
Time 40m Yield 2 Number Of Ingredients 9 Steps:
Mix the pork, egg, Parmigiano-Reggiano cheese, onion powder, tarragon, and salt until everything is well incorporated; form into meatballs the size of a tablespoon. Spread bread crumbs into a shallow dish; roll meatballs in bread crumbs to coat. Heat the olive oil in a skillet over medium heat. Cook meatballs in hot oil until golden brown on all sides, 3 to 5 minutes. Add white wine half a glass at the time; cook at a simmer until the wine is reduced to a nice thick sauce, about 15 minutes.
