Are you looking for a delicious and unique twist on traditional meatballs? Then look no further than these Mediterranean-inspired Wine Meatballs! These savory delights are made with ground beef, fried until golden brown, and then simmered in white wine for an extra burst of flavor. Whether you choose to serve them with mashed potatoes or spaghetti, these wine meatballs are sure to be a hit at your next meal. And don't forget about the pan sauces! They add an extra burst of savory goodness to every bite. Get ready to elevate your meatball game with this indulgent and mouthwatering recipe!
Make the meatball mixture by combining the ground beef with the rest of the ingredients, except for the olive oil.
Use your hands to form meatballs.
Fry the meatballs in a small amount of oil, until browned. Add the wine, then simmer until the meatballs are cooked through and its internal temperature measures at 165°F.
To make sure that all the meatballs are equally sized, use an ice cream scoop!
To bake the meatballs in the oven, place them on a baking sheet, drizzle with oil, and bake at 375°
If you want gluten-free Chicken Lemon Meatballs, look out for gluten-free breadcrumbs, you will find these in specialty health stores.
Don’t overmix the meatball ingredients. This will result in tough meatballs.
Keep an eye on the meatballs as they cook. Once the internal temperature reaches 165°F, they are ready to eat. Overcooking them will result in dry meatballs.
The meatballs will keep well in the fridge for up to 4 days. They can also be frozen, see our tips below.
These meatballs are perfect for the freezer. Proceed with the recipe up to step 5 (before adding the wine). Place the cooked (and cooled) meatballs in a sealable plastic bag and store them in the freezer for up to 3 months. Thaw in the fridge, then cook in a pan with the wine.
The uncooked meatballs can also be frozen. Place the meatballs on a baking tray and place them in the freezer. Once frozen, transfer them to an airtight container and store them for up to 3 months.
Serve the meatballs with its pan juices over mashed potatoes or spaghetti.
Place the ground beef in a large bowl. Add the parmesan, parsley, egg, salt, pepper, and breadcrumbs.
Mix the ingredients with a spatula, then form into medium-sized meatballs.
Coat the meatballs with flour.
Place the meatballs in a preheated pan drizzled with olive oil.
Fry the meatballs in the hot oil until golden brown on the outside.
Pour in the white wine.
Continue to cook the meatballs until they are cooked through and no longer pink.
Let them cook until the wine evaporates, and then remove from the heat. Serve the meatballs all together on a plate and pour the sauce on top.