Pan-Fried Meatballs in White Wine

Meatballs are a very versatile and beloved dish that can be prepared in many different ways. Here I present a simple recipe for pan-fried meatballs in bianco.

Ingredients

• 500g ground meat (beef, pork, or a mixture of the two)
• 1 egg
• 50g grated Parmesan
• 1 clove garlic, finely chopped (optional)
• Breadcrumbs as needed
• Salt to taste
• Pepper to taste
• Nutmeg (optional)
• Chopped parsley (optional)
• Flour, for dusting the meatballs
• Extra virgin olive oil for cooking

Preparation

1. In a large bowl, combine the ground meat, egg, Parmesan, garlic (if using), parsley, a grating of nutmeg, salt and pepper. Mix all ingredients well until you have a homogeneous mixture.
2. Add breadcrumbs as needed to obtain a mixture that can be worked with your hands without sticking too much.
3. Shape the mixture with your hands into walnut-sized meatballs, rolling them between your palms. Then roll them in flour to lightly coat them.
4. Heat a drizzle of extra virgin olive oil in a pan and carefully place the meatballs in it.
5. Cook over medium-high heat, turning the meatballs occasionally, until they are evenly golden and cooked through (about 10-15 minutes, depending on the size of the meatballs).
6. Once cooked, you can choose to deglaze with a bit of white wine, allowing the alcohol to evaporate and thus creating a simple reduction to accompany your meatballs.

Meatballs can be served with an endless variety of side dishes: from a classic green salad, to mashed potatoes or simply with fresh bread to enjoy the sauce.

Trivia

Meatballs are originally a poor man’s dish, born from the need to use leftover meat or to “stretch” available supplies. In Italy, we find regional variants that include particular ingredients such as raisins and pine nuts in the South or stewed versions in the North.