The meatballs with white wine are, like all simple meatball recipes, very popular with everyone. It’s a main course that is very simple and very quick to prepare with very few ingredients and it is very tasty, because at the end of cooking, a delicious creamy sauce is created that surrounds the meatballs and makes them even better!
The creamy meatballs with white wine are a valid alternative to the classic meatballs in sauce: it takes very little time, a good side dish like crispy potatoes in a pan, potatoes and mushrooms in the oven or string beans with speck, a very soft white potato focaccia or a pumpkin and olive focaccia and dinner is served.
Meatballs are always a great idea, because they are easy to prepare, they are nutritious, satisfying, often even economical (like egg meatballs), they can be prepared in advance and, especially if you have children, you know very well that with meatballs you can get them to eat everything, even fish with fish and potato meatballs.
Returning to our meatballs with white wine, I recommend this recipe if you like white meatballs: there are no sauces, no gravies and the like. These meatballs become creamy thanks to the cooking juices that form as the meatballs cook.
The meatballs with white wine recipe is a recipe that can also be prepared in advance or the day before: you just need to heat them when ready to eat. So, if you have little time, I suggest you try this recipe!
Now let’s see together how to prepare these delicious and easy meatballs, but first I’ll leave you some tantalizing ideas to try!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 277.34 (Kcal)
- Carbohydrates 8.28 (g) of which sugars 0.57 (g)
- Proteins 17.97 (g)
- Fat 16.42 (g) of which saturated 5.64 (g)of which unsaturated 5.05 (g)
- Fibers 0.59 (g)
- Sodium 624.16 (mg)
Indicative values for a portion of 100 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 for Meatballs with White Wine
- 1.1 lbs ground beef (or mixed beef/pork)
- 2 eggs
- 2 3/4 oz stale bread
- 1 3/4 oz Pecorino Romano cheese (or Grana Padano, grated)
- to taste salt
- to taste pepper
- to taste chopped parsley
- 1 white onion
- 4 tablespoons extra virgin olive oil
- to taste all-purpose flour
- 1 1/4 cups white wine
- to taste breadcrumbs (optional – if needed)
- to taste water (or milk to soften the bread)
Tools for Preparing Meatballs with White Wine
- Bowls
- Pan non-stick
Steps for Preparing Meatballs with White Wine
Let’s see together how to prepare meatballs with white wine.
First of all, soften the stale bread with water or milk. It will take a few minutes for the bread to absorb the liquids and become soft.
Once done, squeeze it well with your hands and place it in a bowl.
Add the ground beef, the grated cheese (I recommend using Pecorino because it makes the meatballs much more flavorful and fragrant), salt, pepper, chopped parsley, and an egg.
Mix all the ingredients together and then adjust the consistency of the meatball mixture: if the mixture is too soft, add a little breadcrumbs at a time; conversely, if it’s detached and/or hard, add the second egg.
Let the mixture rest for a few minutes and in the meantime prepare a bowl with some all-purpose flour.
Make the meatballs by taking small amounts of the mixture at a time, roll them in the bowl with the flour, and set aside.
Take a wide-bottomed non-stick pan (a pan with a diameter of 11-12 inches will work), add the oil and chopped onion and sauté over moderate heat for a few minutes.
Add the floured meatballs, fry them, and let them brown on all sides, being careful not to burn them.
Raise the flame and deglaze with the white wine. Continue cooking until the alcohol evaporates and the cooking juices thicken.
Serve the meatballs with white wine with a sprinkle of parsley and a few spoonfuls of cooking juices.
Notes, Tips, Storage
– Meatballs with white wine can be prepared in advance and stored in the refrigerator until ready to eat. The same applies if the meatballs are left over: they should be stored in the fridge in a well-closed container and consumed within a couple of days.
– If you use grated Pecorino Romano to prepare the meatballs, be careful to dose the salt well, because Pecorino, unlike Grana Padano or Parmesan, is much saltier.
FAQ (Frequently Asked Questions)
What wine is used to prepare meatballs with white wine?
Any type of white wine is fine, from the least to the most prestigious. It depends on your taste. If you have leftover beer or sparkling wine, you can also use that.
What meat is used to prepare meatballs with white wine?
I used ground beef, but a mixed beef and pork mince is also good and, why not, even ground chicken and turkey.
