Total Time: 30 minutes
Difficulty: Low
Serves: 4 people
By: Editorial Team
🍽️ Recipe Overview
These moist meatballs will soon become your new favorite. And while there is a huge flavor payoff, they’re very easy to make, so you can happily serve them up for a weekday meal. To make them, you will need about one pound of ground meat (for best results use a combination of beef and pork), egg, parmesan, garlic, parsley, and wine.
The meatballs are formed and fried until golden, then cooked in a wine sauce to infuse delicious flavor into the meatballs. Serve the moist meatballs with mashed potatoes or crusty bread—any side that can mop up those delicious sauces.
✅ Tips
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Even sizing: Use a large ice cream scoop to portion meatballs evenly.
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Non-stick hands: Lightly oil your hands before forming the meatballs.
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Oven option: You can bake them at 375°F until golden, then simmer in wine.
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Avoid overmixing: Mix ingredients gently to prevent dense meatballs.
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Check temperature: Internal temp should be 165°F for safe, juicy results.
🧊 How to Store
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Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
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Freezer (cooked): Let cool, then freeze in sealable bags up to 3 months. Thaw in fridge.
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Freezer (uncooked): Freeze raw meatballs on a tray, then transfer to container for up to 3 months.
📝 Ingredients
| Ingredient | Quantity |
|---|---|
| Ground meat (beef + pork mix) | 500 g (1 pound) |
| Egg | 1 |
| Parmesan | 60 g (¼ cup) |
| Olive oil | 30 ml (2 tbsp) |
| Garlic clove, minced | 1 |
| Parsley, chopped | 5 g (2 tbsp) |
| Fresh breadcrumbs | 30 g (½ cup) |
| Milk | 30 ml (2 tbsp) |
| Salt and pepper | To taste |
| All-purpose flour | For dredging |
| Dry white wine | 120 ml (½ cup) |
| Water | 120 ml (½ cup) |
