The easy and quick white meatballs are a second course that wins over everyone: they are loved by adults and children, they are prepared in just a few minutes, and they immediately bring the homely aroma to the table. Typically, we cook them in sauce, but this time I wanted to try a different version: pan-cooked with oil, white wine, garlic, and rosemary. A simple and tasty recipe, perfect for a last-minute dinner or to serve as a warm appetizer. The result? Soft and flavorful meatballs with a delicious sauce to soak up with bread!
Before moving on to the recipe, I remind you of other quick meat recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 meatballs
- Cooking methods: Stove
- Cuisine: Italian
- Energy 173.89 (Kcal)
- Carbohydrates 2.62 (g) of which sugars 0.15 (g)
- Proteins 14.08 (g)
- Fat 10.38 (g) of which saturated 3.74 (g)of which unsaturated 4.40 (g)
- Fibers 0.21 (g)
- Sodium 395.16 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.32 lbs ground beef
- 1.76 oz bread (stale)
- 2 cloves garlic
- salt
- pepper
- parsley
- 1 tbsp grated parmesan cheese
- 1 egg
- 0.85 cups white wine
- 1 drizzle extra virgin olive oil
Tools
- 1 Bowl
- 1 Pot
Preparation
First, let’s take care of the mixture. In a large bowl, break the stale bread into pieces after wetting it under running water and squeezing it well. Add the ground beef, a pinch of salt, a grind of pepper, grated parmesan, chopped parsley, the garlic cut into pieces, and a whole egg.
Mix everything with your hands until you get a soft and homogeneous mixture, ready to be molded.
In a large pot, pour the white wine and oil, add a whole garlic clove and a sprig of rosemary. Bring everything to a boil over medium heat.
When the liquid starts to boil, start forming the meatballs with your hands and gently place them in the pot, one at a time.
Once all the meatballs are placed in the pot, cover with a lid and let them cook over low heat for about 30 minutes. The important thing is that the meatballs are well-cooked and the sauce has reduced.
If during cooking the broth dries too much—perhaps because the flame was too high—we can add a splash of water to continue without problems. Conversely, if the sauce is still too liquid at the end of cooking, remove the lid and let it cook for a few more minutes until it has reduced well.
NOTES
The white meatballs are delicious served piping hot, freshly cooked, perhaps accompanied by a side of vegetables or potatoes.
In addition to being an excellent second course for lunch or dinner, you can prepare them in a mini version: smaller and more enticing, perfect to serve during an aperitif or between courses at large family meals.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use a different type of meat?
Of course! You can use chicken, turkey, or even a mix of beef and pork. Adjust the spices according to the chosen meat.
Can I prepare them in advance?
Yes! You can also prepare them the day before: they keep well in the fridge and, when reheated, they are even more flavorful.
Does the wine taste strong?
No, during cooking the alcohol evaporates and only a delicate flavor remains that enhances the dish. If you don’t want to use it, you can replace it with a bit of broth.
