Meatballs in White Wine Sauce with Rustic Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Meatballs in White Wine Sauce with Rustic Bread gives new life to an ingredient staple-lean ground beef. These meatballs are pumped with flavor with the addtion of Parmigiano-Reggiano cheese, ricotta cheese, and sundried tomatoes-and then simmered in white wine. Ingredients:
1 pound 90% lean ground beef |
1/2 cup part-skim ricotta cheese |
1 egg |
10 sundried tomatoes, finely chopped |
1 cup grated parmigiano-reggiano cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
all-purpose flour |
2 tablespoons extra-virgin olive oil |
5 sundried tomatoes, halved |
2 garlic cloves, crushed |
1 cup white wine (such as pinot grigio) |
4 baguette slices |
Directions:
1. Combine ground beef, ricotta cheese, egg, finely chopped sundried tomatoes, Parmigiano-Reggiano cheese, salt, and pepper in a bowl. Mix well with hands. Roll mixture into shape of golf balls, wetting hands if necessary; flatten slightly. Lightly dredge meatballs in flour; shake off excess. In large frying pan, heat olive oil over high heat. Add halved sundried tomatoes; stir 1 minute. Add meatballs; fry until golden (34 minutes per side). When flipping meatballs over, add garlic; cook 1 minute. Add wine; bring to boil. Reduce to simmer; cook until sauce is thickened (57 minutes). To serve, place 4 meatballs in a bowl with sauce and 1 baguette slice.
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