 MEATBALLS WITH A WHITE WINE SAUCE |
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To make the Meatballs: |
1.1 lb (500 g) extra lean ground beef
3.5 oz (100 g) ricotta cheese
1 egg
10 sun-dried tomatoes, chopped
1 cup (250 ml) parmigiano cheese, freshly grated
salt and pepper to season
flour, for dredging |
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To make the Wine Sauce: |
1/4 cup (50 ml) extra virgin olive oil
garlic clove, crushed
10 sun-dried tomatoes, chopped
1 cup (250 ml) white wine |
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To start your Meatballs w/ a White Wine Sauce: |
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In a mixing bowl, add ground beef, ricotta cheese, an
egg, sun-dried tomatoes, parmigiano cheese, salt and pepper. |
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Mix well until ingredients are evenly distributed. With
your hands, shape the meatballs into the size of golf balls and pat them down so they
can evenly cook. |
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In a large frying pan, heat extra virgin olive oil and
add garlic. Lightly dredge the meatballs in flour and add to the pan. |
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Add the sun-dried tomatoes. Fry meatballs until golden on
the outside. |
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Add wine to deglaze the pan and let wine reduce by half
and thicken up. Let cook for an additional 5 minutes |
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Yield: 6 servings |
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