White wine meatballs are one of those dishes that smell like home, honest cooking and shared moments around the table. Soft, tasty and enveloped in a delicate sauce, these meatballs are a light and fragrant twist on classic tomato-sauce meatballs. They are perfect for those who want a simple but flavorful main course, ideal for both a family lunch and a quick weeknight dinner.
Cooking them in white wine gives the meatballs a refined aroma and a very tender texture, making them irresistible even to the little ones. Moreover, this recipe is extremely versatile: you can serve them with a side of vegetables, with creamy mashed potatoes or accompanied by some bread to soak up the fragrant sauce.
Making soft and tasty white wine meatballs is really simple and requires few ingredients that we often already have in the pantry. It’s a perfect recipe for lovers of traditional Italian cuisine who want to bring something different to the table.
If you’re looking for an easy, quick main dish with a delicate flavor, white wine meatballs are the right choice: a recipe that wins you over at first bite and will soon become one of your classics.
If you love meatballs as much as I do, try also:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
SOFT WHITE WINE MEATBALLS
- 1.1 lb mixed ground meat
- 1 egg
- 2 slices of sandwich bread (soaked in milk and squeezed)
- parsley
- salt and a pinch of nutmeg
- 1 glass white wine (about 1/2 cup (120 ml))
- as needed flour
- garlic
- extra virgin olive oil
- 1 ladle hot broth (or hot water (about 1/3 cup))
Tools
SOFT WHITE WINE MEATBALLS
- 1 Pan nonstick pan
- 1 Kitchen scale kitchen scale
- 1 Air fryer air fryer
Steps
In a large bowl, combine the meat, egg, cheese, squeezed bread crumbs, parsley and spices. Work the mixture until it is homogeneous.
Form walnut-sized balls.
Quickly roll them in flour, shaking off the excess. This step is essential to create the final creamy sauce.
In a wide pan, heat a splash of oil with the clove of garlic.
When the oil is hot, add the meatballs and brown them over medium-high heat on all sides until they have a nice golden crust.
Remove the garlic and pour in the white wine. Raise the heat slightly to evaporate the alcohol.
Lower the heat, add the broth, cover with a lid and cook for about 15-20 minutes. If the sauce reduces too much, add another splash of water.
Remove the lid in the last 2 minutes to thicken the sauce until velvety.
Notes
For a more intense flavor, you can add a few sage leaves or a sprig of rosemary to the pan while browning.
If you want an even richer creaminess, add a small knob of butter at the end of cooking while stirring.
FAQ (Questions and Answers)
How do you make soft white wine meatballs?
To obtain soft meatballs, use a well-hydrated mixture, do not overwork it and cook the meatballs gently in white wine, letting them flavor without letting the sauce dry out.
Which wine should I use for white wine meatballs?
Choose a dry, fragrant white wine. Avoid wines that are too sweet, which would alter the dish’s flavor.
Can I prepare white wine meatballs in advance?
Yes, they keep very well. You can prepare them a few hours in advance and reheat them in a pan, adding a splash of water or broth to keep the sauce creamy.
How do I thicken the sauce of the white wine meatballs?
If the sauce is too thin, let it cook uncovered in the last minutes or add a teaspoon of flour or starch dissolved in a little water.
Can I cook white wine meatballs without browning them first?
Yes, but browning adds flavor and a firmer texture.
