White Wine Meatballs: Juicy and Delicious to make in a pan!

No one said meatballs had to stick to red sauce and spaghetti. These white wine meatballs take a little detour from the usual and are seared with white wine, ready to charm at any hour. You mix up some minced meat, parmesan, breadcrumbs, egg, mortadella, and a sprinkling of parsley.

Shape, sizzle, splash with wine, and boom, you’ve got yourself a dish that can easily moonlight as a party appetizer or the centerpiece at dinner.

A Bite into History 

Meatballs are one of those dishes that appear almost everywhere, but these particular meatballs lean into their Italian side.

Mortadella hails from Bologna, Italy and its creamy texture and hints of spice melt into the meat mixture, making everything juicier and far more interesting than your average meatball. White wine meatballs are not a 500-year-old secret dish passed down from Roman emperors and they’re well-suited for the kind of cook who likes to improvise.

Pro Tips for the Best White Wine Meatballs

• Use Oiled Hands while forming the meatballs. A little olive oil makes shaping meatballs smoother and less messy.
• Your meatballs should be compact but not rock-hard. Brown them well on all sides because that’s when the flavor really wakes up.
• Choose the right wine and dry white wine is best to keep things crisp.
  

Can I Freeze White Wine Meatballs?

Yes, and you can freeze them for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stovetop with a splash of broth or wine.

Can I Use a Different Type of Meat?

You can use a mix of pork and beef for richness or swap in ground turkey or chicken for a lighter version.

Can I Skip the Mortadella?

You could but why would you? Mortadella adds richness and a subtle spice that takes these meatballs from good to why-didn’t-I-make-more.

What Should I Serve With Them?

They’re delicious solo, but you can pair them with mashed potatoes, roasted veggies, or even nestle them into soft polenta.

How to Make White Wine Meatballs

Step 1

Step 1

Combine the minced meat, chopped mortadella, parmesan, breadcrumbs, egg, parsley, salt, and pepper in a bowl and gently mix.

Combine the minced meat, chopped mortadella, parmesan, breadcrumbs, egg, parsley, salt, and pepper in a bowl and gently mix.

Step 2

Step 2

Oil your hands to avoid sticky situations. Roll the meat mixture into golf ball-sized orbs and slightly coat each one in flour.

Oil your hands to avoid sticky situations. Roll the meat mixture into golf ball-sized orbs and slightly coat each one in flour.

Step 3

Step 3

Heat olive oil in a wide skillet over medium-high heat. Add the floured meatballs and cook until they’re golden and crisp on the outside.

Heat olive oil in a wide skillet over medium-high heat. Add the floured meatballs and cook until they’re golden and crisp on the outside.

Step 4

Step 4

Once your meatballs are golden, pour in the white wine and let the wine simmer and reduce until it forms a light glaze over the meatballs.

Once your meatballs are golden, pour in the white wine and let the wine simmer and reduce until it forms a light glaze over the meatballs.

Step 5

Step 5

Transfer the meatballs to a serving plate and pour that wine-infused sauce right over the top and serve.

Transfer the meatballs to a serving plate and pour that wine-infused sauce right over the top and serve.