Pan-fried meatballs in white wine are a timeless Italian recipe, soft, tasty, and loved by both adults and children.
The combination of meat and potatoes makes the mixture so soft and delicate that it melts in your mouth, with a fragrance that wins over all the guests.
A simple and genuine recipe.
Cooked in a pan, they remain golden and crispy on the outside with a soft heart, and when shimmered with white wine, they become truly appetizing and irresistible.
They save your dinner and become everyone’s favorite dish.
Perfect to serve every day or at important dinners.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pan-Fried Meatballs
- 14 oz ground beef
- 2 1/2 cups potatoes, peeled, cooked, boiled
- 1/3 cup grated parmesan
- 2 eggs
- 2 tbsps chopped parsley
- 1/3 cup white wine
- to taste extra virgin olive oil
- to taste fine salt
- to taste breadcrumbs
- 2 cloves garlic
- 2 tbsps water or broth
Tools
- 1 Bowl
- 1 Pan
- 1 Chopper
- 1 Fork
- 1 Potato Masher
Steps for Preparing Pan-Fried Meatballs
To prepare the meat and potato meatball recipe, mash the potatoes in a bowl with a potato masher and chop the fresh parsley with a chopper.
Mix the ground meat, eggs, grated parmesan, fresh chopped parsley, and salt, and mix everything with a fork until the ingredients are perfectly blended. The mixture should remain soft and compact. If it is too soft, add some breadcrumbs and let it rest in the fridge for about fifteen minutes.
Take portions of about 30-35 grams (1-1.2 oz) and form balls, then coat them in breadcrumbs.
Grease a non-stick pan with extra virgin olive oil, bring to temperature, and brown two cloves of garlic. Remove them once they are golden and place the meatballs spaced apart.
Cook for about two to three minutes on each side until golden on medium heat.
Raise the heat and pour in the white wine along with the broth or water, and let it evaporate for a minute.
Collect the sauce with a wooden spoon and pour it over the meatballs, cover, and cook for another 5-6 minutes on low heat or until golden.Serve hot accompanied by good rustic bread for dipping and a nice fresh salad. Enjoy from Barbara!
Storage
Meat and potato meatballs can be kept at room temperature for up to 3 hours
In the fridge, in a hermetic container for two to three days
Reheat them in a pan with a little oil and water/broth over low heat, covering the pan to prevent drying.
Freezing raw: Form the meatballs and freeze them on a tray lined with parchment paper; once frozen, place them in an freezer bag.
Duration: up to 2 months.
Cooking: directly in the pan or oven, adding a few extra minutes.
Freezing cooked: Cool them completely, place them in a container or freezer bag.
Duration: 1–2 months.
Thawing: in the refrigerator for 6–8 hours before reheating.
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Facebook
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FAQ (Questions and Answers)
How to maintain softness and flavor?
Do not overcook on high heat, use wine or broth
What can I use instead of wine?
You can use broth or lemon
