Meatballs Recipe
Succulent meat balls in white wine, fresh rosemary cream sauce served of Polenta
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Ingredients
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Meatballs and Sauce
Method
Preparation and Cooking
- 1
Prepare the Meatballs
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped rosemary, salt, and black pepper. Mix until well combined.
- 2
Form the Meatballs
Shape the mixture into meatballs, about 1.5 inches in diameter.
- 3
Cook the Meatballs
In a large skillet over medium heat, add a little olive oil and brown the meatballs on all sides. Remove and set aside.
- 4
Make the Sauce
In the same skillet, add white wine and scrape up any browned bits. Bring to a simmer and let reduce by half.
- 5
Add Cream
Reduce the heat and add heavy cream, stirring until combined. Return the meatballs to the skillet and simmer in the sauce for about 10 minutes.
- 6
Serve
Serve the meatballs over polenta and drizzle with the rosemary cream sauce.
