Meatballs with onions and white wine. Some love fried meatballs, some — like my daughter — love meatballs in sauce and some go mad for baked meatballs or pan-cooked meatballs, but whatever way you make them, meatballs are often the protagonists of our tastiest lunches and dinners!
After making orange-glazed meatballs, lemon meatballs and sweet-and-sour meatballs, here is another simple and tasty recipe to prepare original and delicious meatballs: meatballs with white wine and onions, a flavorful second course that is easy to make and especially enjoyable for the whole family. Ready to run to the kitchen? Let’s find out how to make super-tender meatballs with white wine and onions, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Meatballs with onions and white wine

1.1 lb ground beef (or chicken, or turkey)
5 oz stale bread ((about 2 cups torn))
as needed milk
3 eggs (large)
2.5 oz grated Parmigiano-Reggiano ((about 3/4 cup))
as needed salt
1.1 lb onions ((about 3 medium onions))
5 fl oz white wine ((about 2/3 cup))
3.4 fl oz water ((about 1/3 cup))
as needed extra virgin olive oil
as needed all-purpose flour

Tools to make meatballs with white wine and onions

Pan
Mandoline
Bowl

Steps to make Meatballs with onions and white wine

Cut the bread and place it in a bowl, pour enough milk to cover it and let it rehydrate well before tearing it into small pieces and squeezing out the excess. You can use water or milk, but using milk will make the meatballs tastier.
Add the softened, well- squeezed bread to the ground meat and add the eggs, the grated cheese and the salt. Mix the mixture until you obtain a homogeneous dough.
Peel the onions, rinse them and slice them; you can choose to make thick, substantial slices or slice them with a mandoline — I prefer the latter so they become very soft. Place them in a pan, add a good swirl of oil, pour a little water, season with salt and let them wilt over medium heat, stirring often, until they are soft and the water has mostly evaporated.
Take portions of the meat mixture and, rolling them between your hands, form meatballs slightly larger than a walnut and coat them in flour. Pour a generous drizzle of olive oil in a pan and add the meatballs; let them brown first on one side and then on the other and once golden, add the onions.
Pour in the water and the white wine, raise the heat, adjust the salt and wait until all the liquids have evaporated and the meatballs start to brown again, then turn off the heat.
Let them cool for a few minutes before serving. If you like, sprinkle with a bit of parsley and pepper.
You can prepare the meatballs in advance and, a little before serving, pour in a bit of water and wait for the sauce to tighten again. They will look freshly made.