Meatballs in White Wine Pan Sauce

Meatballs are a very versatile and beloved dish that can be prepared in many different ways. Here I present a simple recipe for meatballs pan-fried in white wine.

Ingredients

• 500g of ground meat (beef, pork, or a mix of the two)
• 1 egg
• 50g of grated Parmesan cheese
• 1 clove of garlic, finely chopped (optional)
• Bread crumbs as needed
• Salt as needed
• Pepper as needed
• Nutmeg (optional)
• Chopped parsley (optional)
• Flour, for dusting the meatballs
• Extra virgin olive oil for cooking

Preparation

1. In a large bowl, combine the ground meat, egg, Parmesan, garlic (if using), parsley, a grating of nutmeg, salt, and pepper. Mix all the ingredients thoroughly until you have a homogeneous mixture.
2. Add enough breadcrumbs to obtain a mixture that you can work with your hands without it sticking too much.
3. Shape the mixture into meatballs the size of a walnut, rolling them between the palms of your hands. Then roll them in the flour to dust them lightly.
4. Heat a drizzle of extra virgin olive oil in a pan and carefully place the meatballs in it.
5. Cook over medium-high heat, turning the meatballs occasionally, until they are evenly golden and cooked inside (about 10-15 minutes, depending on the size of the meatballs).
6. Once cooked, you can decide to deglaze with a bit of white wine, letting the alcohol evaporate, thus creating a simple reduction that will accompany your meatballs.

Meatballs can be served with an infinite number of side dishes: from the classic green salad, to mashed potatoes, or simply with fresh bread to enjoy the sauce.

Curiosity

Meatballs are originally a humble dish, born from the necessity to use up leftover meat or to “stretch” the available supplies. In Italy, we find regional variations that include special ingredients such as raisins and pine nuts in the South or wet versions in the North.