Creamy meatballs with white wine. So tasty and flavorful, because they are covered with a rich and velvety white wine cream! They are a warm, enveloping, and especially irresistible second course.
In my house, making meatballs at least once a week is a must; whether they are classic, ricotta, chicken, or vegetable, it doesn’t matter, the important thing is to bring them to the table.
They are easy to make, turn out very soft, and even kids love them.
To avoid preparing them the same way every time, I chose mixed meat (beef and pork) this time, which guarantees unique flavor and tenderness. I was sure they would be liked, but to my great surprise, even my nephews and husband asked for seconds!
To make them special and create that succulent sauce, I generously deglazed them with dry white wine, allowing a delicious cream to form during cooking. The result? Succulent meatballs that smell like home.
Let’s discover the recipe together
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 707.26 (Kcal)
- Carbohydrates 38.29 (g) of which sugars 0.93 (g)
- Proteins 27.98 (g)
- Fat 48.77 (g) of which saturated 16.68 (g)of which unsaturated 22.05 (g)
- Fibers 3.55 (g)
- Sodium 2,173.80 (mg)
Indicative values for a portion of 225 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
Creamy Meatballs with White Wine
- 1.1 lbs mixed ground meat (veal pork or chicken turkey)
- 2 slices stale bread (approximately 5 oz after being soaked and squeezed)
- 1 egg
- 3 tbsps Parmesan cheese
- Half glass dry white wine
- to taste parsley
- salt
- pepper
- to taste flour
- to taste extra virgin olive oil
Tools
- Frying Pan
- Lid
- Bowl
Steps
Creamy Meatballs with White Wine
Soak the breadcrumbs in cold or lukewarm water.
Squeeze the breadcrumbs and add them to a bowl along with the ground meat.
Add the whole egg, then the grated cheese.
Add the chopped fresh parsley, fine salt, and pepper.
Start kneading with your hands until you get a soft and blended mixture.
If needed, add a little bit of breadcrumbs.
Take some mixture and form balls by rolling between the palms of your hands.
Try to get meatballs of the same size.
Lightly flour the meatballs (being careful to gently remove the excess)
Heat some extra virgin olive oil in a pan.
Place the meatballs side by side without overlapping and let them brown, turning them occasionally.
If you like, flavor the oil with a sprig of rosemary.
Cook them on both sides for about 4/5 minutes until a golden crust forms
Flavor them with a pinch of salt.
Once nicely browned, deglaze with the white wine.
Sprinkle with a handful of optional parsley (this step).Lower the heat and let it cook.
If you see the sauce drying out too much, add a little water or broth: the flour from the meatballs will turn into a velvety lemon cream.
Ready to plate.
Enjoy your meal.
Advice
Instead of soaking the bread in water, use milk. The milk proteins help keep the meat fibers tender during cooking.
When forming the meatballs, try not to compact them too much with your hands; the “lighter” they are, the more the cream will penetrate inside.
For a creamier effect… If the cream seems too liquid at the end of cooking, remove the meatballs from the pan, raise the heat for 30 seconds to reduce the sauce, and then put them back to “glaze”.
If you like to dare, grate some fresh ginger along with the lemon zest. It goes very well with veal and chicken and enhances freshness.
Instead of oil, use a knob of butter and some sage leaves for browning. The butter with lemon and wine creates an almost French sauce, very elegant
Curiosities
You can prepare the mixture and form the meatballs in the morning, leaving them covered in the fridge. But flour them just before putting them in the pan, otherwise, the flour will get wet and won’t create the crust.
Given the creaminess, the ideal side dish is a soft mashed potato or some white basmati rice that absorbs the lemon sauce well. If you prefer vegetables, sautéed asparagus or green beans are perfect!
Storage
In the Refrigerator (Cooked)
If there are leftovers (rare, I know!), you can store them easily:
Put them in an airtight container along with all their sauce. The cream protects the meat and prevents it from drying out.
They keep perfectly for 2-3 days.
How to reheat them: Do not use the microwave on high power because it hardens the meat. Better in a pan with a tablespoon of water or broth to “melt” the lemon cream again, or in a water bath.
In the Refrigerator (Cooked)
If there are leftovers (rare, I know!), you can store them easily:
Put them in an airtight container along with all their sauce. The cream protects the meat and prevents it from drying out.
They keep perfectly for 2-3 days.
How to reheat them: Do not use the microwave on high power because it hardens the meat. Better in a pan with a tablespoon of water or broth to “melt” the lemon cream again, or in a water bath.
In the Freezer (Cooked or Raw)
Meatballs are perfect for freezing, so you have them ready for busier weeks:
Raw: You can form them and freeze them on a tray well spaced. Once hardened, put them in freezer bags. When using them, flour them while frozen and cook them directly in the pan (it will only take a few more minutes).
Cooked: If you freeze them ready with their sauce, they last up to 2-3 months. Let them defrost slowly in the fridge before reheating.
Tips for Other Recipes
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