lemon-wine-meatballs

Lemon Meatballs with White Wine reduction

Not every meatball recipe requires tomatoes. In this preparation, a lemon white wine sauce provides the acidic accent instead. It seems a perfect fit for sunny day.

Notes on Ingredients

Made by combining Lemon with veal, pork, or a combination of the two and finished with a white wine reduction this lighter approach to meatballs is perfect for outdoor dining accompanied by spring or summer vegetables.

Notes on Techniques

As was found in our analysis of Italian meatballs, the technique of dusting the meatballs with flour before cooking is very common in Italian cooking. Here it is the basis of a really nice sauce.

Although very easy to make, except to dirty a few dishes. A bowl for the bread, a bowl for the meatballs themselves, a plate to set the rolled meatballs on, and one more to roll the meatballs in the flour. Otherwise, this recipe is very easy to execute.

lemon-wine-meatballs

Lemon Meatballs with a White Wine reduction (Polpette-limone)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Hold the tomatoes, sqeeze the lemon

Ingredients

For the meatballs

  • 450 g ground veal, pork or combination, (See note 1)
  • 1 egg
  • 1-2 thick slices of dry bread (crusty Italian or French bread preferred) processed into crumbs
  • milk, as necessary to soak the bread
  • 50 g grated Parmesan
  • zest of one half of a lemon
  • 1-3 tbsp parsley, freshly chopped, (see note 2)
  • salt
  • pepper
  • flour, for dusting

For the white wine sauce

  • 175 ml white wine, More, if necessary
  • 240 ml Vegetable stock
  • 1 shallot, (see note 3)
  • lemon juice, to taste

Instructions

  1. Soak the dried bread crumbs in a small bowl covered with just enough milk. Let it absorb for about 5 to 10 minutes. The resting time is more necessary if the crust is used.
  2. When the bread is ready, add the meat, egg, cheese, lemon zest, and parsley to a medium-sized bowl. Salt and pepper to taste. Lightly squeeze access milk from the bread and add to the meat mixture. Mix until the ingredients are homogeneously spread. Form into medium size balls about the size of a small peach. The qualities listed should give 12 meatballs.
  3. Prepare a plate of flour for dusting the meatballs.
  4. Using a medium saucepan, start the sauce by drizzling olive oil on the bottom and adding the shallots. While the shallots are cooking, roll the meatballs in a plate of flour to lightly coat. Cook shallots until a light golden brown, remove and set aside. 
  5. Brown the meatballs completely on all sides 2 to 5 minutes. 
  6. Add the shallots back to the pan. Add the white wine to the pan and let evaporate. Add the vegetable stock to the pan, bring to a simmer. Cover and then let simmer for 20 minutes.
  7. When done remove meatballs to a serving plate. At this point, if a thicker sauce is needed, simmer uncovered until the desired thickness is reached. Taste the sauce to determine if any salt or pepper is needed. Add lemon juice to the sauce.
  8. Serve sauce on top of meatballs with chopped parsley.

Notes

Note 1: Ground beef may be used. Preferably mixed with pork to lighten the taste.

Note 2:  Parsley is preferred, but fresh Oregano or thyme may be substituted.

Note 3: Instead of shallots green onions or a sweet onion (like Vidalia) may be substituted.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving:Calories: 644Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 167mgSodium: 942mgCarbohydrates: 51gFiber: 2gSugar: 4gProtein: 49g

Calculated Nutrition is estimated.

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