Pork Meatballs in White Wine Sauce

Pork Meatballs in White Wine Sauce

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"Savory meatballs in a delicate white wine sauce. Serve with rice."
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40 m servings 628 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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...

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 s...

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 cu...

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/risott...

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