Recipe by spalla
"Savory meatballs in a delicate white wine sauce. Serve with rice."
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grated Parmigiano-Reggiano cheese
dry bread crumbs
1 (3.5 fluid ounce) wine glass
This was a fast meal to throw together. Loved not having to chop for a change! I had to double it and also added some chicken stock to tone down the wine flavor (maybe it depends on what kind of white wine is used). Served over egg noodles... a nice change from red sauce.
I was looking for something I could make to eat with leftover risotto, using ingredients I had on hand. I'm glad I decided to try this, as I usually avoid recipes without many reviews. I was surprised by how quickly the wine evaporated after I added it. Maybe my burner temperature was too high, but the wine was gone after about 5 minutes - there was no sauce to speak of. I continued cooking for the full 15 minutes. Luckily, the meatballs were moist and had great flavor, even without the sauce. The only complaint we had was that they were a hair too salty. I will make these again with less salt and try cooking at a lower temperature.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Meatballs in White Wine Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 352
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