Meatballs In White Wine Sauce With Rustic Bread
- 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
- 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.
ground beef, ricotta cheese, egg, tomatoes, cheese, salt, pepper, flour, extravirgin olive oil, tomatoes, garlic, white wine, baguette slices
Taken from www.myrecipes.com/recipe/meatballs-white-wine-sauce (may not work)