Meatballs with white wine sauce

Meatballs with white wine sauce is a grown up version of meatballs in tomato sauce, great for a weekday dinner
By David Rocco
Meatballs with white wine sauce
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the meatballs

  • 500 g extra lean ground beef
  • 100 g ricotta cheese
  • 1 egg
  • 10 sun-dried tomatoes, chopped
  • 250 g parmigiano reggiano, freshly grated
  • flour, for dredging

For the wine sauce

  • 3 tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 10 sun-dried tomatoes, chopped
  • 250 ml white wine


1. For the meatballs: in a mixing bowl, add ground beef, ricotta cheese, an egg, sun-dried tomatoes, parmigiano cheese, salt and pepper. Mix well until ingredients are evenly distributed.

2. With your hands, shape the meatballs into the size of golf balls and then pat them down so they can evenly cook.

3. In a large frying pan, heat extra virgin olive oil and add garlic. Lightly dredge the meatballs in flour and add to the pan. Add the sun-dried tomatoes. Fry meatballs until golden on the outside. ?

4. For the wine sauce: 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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