There’s something magical about the smell of rosemary sizzling in the pan, don’t you think? Today, I want to share with you a recipe that tastes like home to me: White Hunter-Style Meatballs.
Unlike the more well-known tomato version, this variant is a hymn to simplicity: only quality meat, olives, capers, and that aromatic touch of rosemary.
The real secret I want to reveal to you lies in the finish: a light flour coating of the meatballs and a splash of white wine at just the right moment.
That’s how you get that thick and velvety cream you see in the photo, the one that makes it obligatory to mop up the sauce at the end of the meal! a rustic, honest, and quick dish to prepare, just the way we like it.
Below, as always, I’m leaving you other delicious meatball recipes to try, and then let’s discover how to prepare the White Hunter-Style Meatballs!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for White Hunter-Style Meatballs
- 1.3 lbs ground beef (or mixed pork and beef)
- 1 egg (large)
- 1.75 oz grated Parmesan cheese
- 3.5 oz stale bread
- as needed milk (to soften the bread)
- 2 pinches salt
- as needed black pepper
- as needed flour (for dusting the meatballs)
- 1 clove garlic
- 2.8 oz black olives (or Taggiasca)
- 1 tbsp salted capers
- 2 sprigs rosemary (fresh)
- Half glass white wine (dry)
- 2 tbsps extra virgin olive oil
- 3.4 oz water (hot or broth only if needed for the final cream)
Preparation of White Hunter-Style Meatballs
The mixture: In a large bowl, combine the ground meat, egg, Parmesan, and a pinch of salt and pepper.
Add the bread previously soaked in milk, a little at a time until you get a firm yet soft mixture.
Form the meatballs: Create balls about the size of a walnut.
Once ready, dust them with flour one by one, shaking off excess. This is the secret to the cream!
Browning: In a large pan, heat a generous amount of oil with the whole and crushed garlic clove and the rosemary sprigs.
When the oil is fragrant, place the meatballs and brown them well on all sides over medium-high heat, it will take 4 or 5 minutes, until they have a nice crust.
Deglazing: Slightly raise the heat and pour in the white wine. Let the alcohol evaporate completely until you can no longer smell the strong scent of wine.
The final touch: Add the olives and capers. Lower the heat, cover with a lid, and let cook for about 10-12 minutes.
The cream: If you see the bottom drying out too much, add a little broth or hot water.
The flour you used for the meatballs, combined with the meat juices and wine, will naturally create that velvety sauce.
Storage, Tips, and Variations
In the refrigerator: You can store the meatballs in an airtight container for up to 2-3 days. When reheating them, add a splash of water or broth in the pan to revive the cream, which tends to thicken a lot in the fridge.
In the freezer: If the meat you used was fresh (not defrosted), you can freeze the cooked meatballs with their sauce. They keep well for about 2 months.
Delicious variations: Cheesy Core: Insert a cube of mild provolone or smoked scamorza inside each meatball. The surprise effect at the first bite is guaranteed.
Forest Flavor: Halfway through cooking, add sliced champignon mushrooms or dried porcini (soaked). They will pair divinely with the rosemary and make the cream even darker and tastier.
Citrus Variant: Grate some lemon zest into the meat mixture. The lemon with capers and white wine creates a fresh contrast that lightens the initial frying.
Crispy Touch: Add some toasted pine nuts along with the olives. They will give a sweet note and a different texture to every bite.
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FAQ
What wine to pair with Hunter-Style Meatballs?
For this “hunter-style” dish, you need a wine that complements the saltiness of olives and capers without overpowering the delicacy of the white meat:
White: A Vermentino di Gallura or a Greco di Tufo. These are structured wines with good acidity that cleanses the palate.
Rosé: A Cerasuolo d’Abruzzo is a great middle ground, fresh but with the right body.
Light Red: If your readers prefer red, suggest a Bardolino or a young Chianti served at cellar temperature.How can I store Hunter-Style Meatballs?
In the refrigerator: You can store the meatballs in an airtight container for up to 2-3 days. When reheating them, add a splash of water or broth in the pan to revive the cream, which tends to thicken a lot in the fridge.
In the freezer: If the meat you used was fresh (not defrosted), you can freeze the cooked meatballs with their sauce. They keep well for about 2 months.Do I need to add milk or anything else to make the cream so inviting?
There’s no need to add butter or cream: it’s the combination of the flour left on the meatballs and the wine that acts as a natural thickener.
What side dishes go with White Meatballs?
“Rustic” mashed potatoes: It’s the natural companion for recipes with cream. If you leave it slightly stiffer than usual, it will soak up all the hunter-style sauce.
Sautéed chicory or chard: The slightly bitter touch of the vegetables sautéed in a pan with a pinch of chili perfectly balances the saltiness of the olives and capers.
Soft polenta: If you want a hearty one-dish meal, serving the meatballs on a bed of hot polenta is out of this world.
