Meatballs With A White Wine Sauce
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
43
Spice
59
Sweetness
56
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Meatball100 g
Ricotta Cheese (/100 g)1
Egg1
Salt50 ml
Extra-Virgin Olive Oil1 clove
Garlic (crushed)250 ml
White WineDirections:
1
For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt and pepper
2
Mix well until the ingredients are evenly distributed
3
With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook
4
For the wine sauce: In a large frying pan, heat the extra-virgin olive oil and add the garlic
5
Lightly dredge the meatballs in flour and add to the meatballs to the pan
6
Add the sun-dried tomatoes
7
Fry the meatballs until golden on the outside
8
Add the wine to deglaze the pan and let the wine reduce by 1/2 and thicken up
9
Let cook for an additional 5 minutes