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Pork Meatballs in White Wine Sauce

Pork Meatballs in White Wine Sauce

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spalla

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

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

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

Jane D.
3
5/29/2013

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.

misheclark
1
9/7/2014

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.