Soft and creamy: my white wine meatballs are a simple and easy recipe to make, a meat main course that I prepared with minced chicken and veal.
They are tasty meatballs that the whole family will enjoy, and we love them at home!
After sharing the recipe for creamy white wine scaloppine, today I decided to make the meatballs with a similar taste that you can even prepare with minced beef.
If you want, you can prepare the balls in advance so they’ll be ready for last-minute cooking. Once the mixture is ready and the spheres are formed, just put them in the pan, deglaze with white wine, and in no time they’ll be ready to be devoured.
Read the recipe, try them, and let me know. Enjoy!
TRY ALSO:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 467.96 (Kcal)
- Carbohydrates 11.40 (g) of which sugars 0.66 (g)
- Proteins 15.72 (g)
- Fat 36.01 (g) of which saturated 10.99 (g)of which unsaturated 23.66 (g)
- Fibers 0.63 (g)
- Sodium 1,415.96 (mg)
Indicative values for a portion of 165 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
- 10.5 oz mixed minced meat (chicken + veal)
- 1 egg
- 1/3 cup breadcrumbs
- 1/3 cup grated parmesan
- 1 bunch parsley
- 1 clove garlic
- 5 tbsps olive oil
- 1 glass white wine
- to taste salt
- to taste pepper
- 1 tsp cornstarch
Tools
- Pan
Recipe
In a bowl, mix the white minced meat, one egg, and the grated parmesan.
Add chopped parsley and garlic, breadcrumbs, salt, and pepper, and mix again.
With the mixture, form the meatballs by working the mixture with the palms of your hands and as you form them, place them on a plate.
Take a non-stick pan, add the oil, and brown the meatballs for 5-7 minutes, pour the white wine, let it evaporate, add salt and pepper, and continue cooking for another 15 minutes or so.
A few minutes before removing the pan from the heat, add a teaspoon of cornstarch, spread it quickly to avoid lumps, and as soon as it thickens, immediately turn off the stove.
White wine meatballs are a great choice to prepare for a family lunch, simple and tasty. You can make them with any type of meat, white or red, and if you want, you can flour them instead of adding cornstarch. I recommend trying them and… enjoy!
Storage and Tips
Storage: keep cooked meatballs in the fridge in a container with a lid for 2-3 days. You can also prepare them in advance and cook them at the moment.
Tips: you can also try them with minced beef.
If you want, you can eliminate the cornstarch, but to make the meatballs creamy, you need to flour them very well.
Storage: keep cooked meatballs in the fridge in a container with a lid for 2-3 days. You can also prepare them in advance and cook them at the moment.
Tips: you can also try them with minced beef.
If you want, you can eliminate the cornstarch, but to make the meatballs creamy, you need to flour them very well.
Storage: keep cooked meatballs in the fridge in a container with a lid for 2-3 days. You can also prepare them in advance and cook them at the moment.
Tips: you can also try them with minced beef.
If you want, you can eliminate the cornstarch, but to make the meatballs creamy, you need to flour them very well.
