Pork Meatballs in White Wine Sauce Recipe - Allrecipes.com
Pork Meatballs in White Wine Sauce Recipe
  • READY IN 40 mins

Pork Meatballs in White Wine Sauce

Recipe by  

"Savory meatballs in a delicate white wine sauce. Serve with rice."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Mix the pork, egg, Parmigiano-Reggiano cheese, onion powder, tarragon, and salt until everything is well incorporated; form into meatballs the size of a tablespoon. Spread bread crumbs into a shallow dish; roll meatballs in bread crumbs to coat.
  2. Heat the olive oil in a skillet over medium heat. Cook meatballs in hot oil until golden brown on all sides, 3 to 5 minutes. Add white wine half a glass at the time; cook at a simmer until the wine is reduced to a nice thick sauce, about 15 minutes.
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Reviews More Reviews

May 29, 2013

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.

 
Sep 07, 2014

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.

 

4 Ratings

Jun 25, 2015

I cook for very picky eaters and this was a hit so I was very pleased. I doubled recipe and changed sauce so the rest of the measurements will reflect that. Used approx 2 cups of Marsala, 1 cup of broth and 1 cup of 1/2 n 1/2. I was out of tarragon so I crushed 1 rsp fennel seed, then mixed with 1 tsp marjoram and 2 tsp basil. Then used 4 tsp of this mixture in recipe. The meatballs were served over angel hair pasta along with a salad. It was hot that day and this was a filling meal but not heavy. Since everyone raved about the meal I will continue to make it this way.

 
Jun 15, 2015

Good. Liked it. If I were to make again, I'd add more wine/chicken broth. Thicken with those/that & then add heavy cream. It would be on a non-dieting night. :D 'Over a pasta or rice/risotto perhaps.

 

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Nutrition

  • Calories
  • 628 kcal
  • 31%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 34.5 g
  • 69%
  • Sodium
  • 1177 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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