Lemon and White Wine Meatballs
45 mins
serves 4
serves 4
Bright, zesty meatballs simmered in white wine and lemon juice with whole garlic. Fresh basil to finish.
Easy
Ingredients
*Meatballs
500 g beef + pork mince (or all pork)
2 slices day-old bread, soaked in milk and squeezed out (or ½ cup fresh breadcrumbs)
1 egg
2 tbsp grated Parmesan
2 tbsp parsley, finely chopped
Zest of 2 lemons
Salt and pepper
*For the pan / sauce2–3 tbsp olive oil
2 garlic cloves, bashed (kept whole)
150 ml (about ⅔ cup) dry white wine
Juice of the same 2 lemons you zested
*To serveFresh basil leaves
*Meatballs
500 g beef + pork mince (or all pork)
2 slices day-old bread, soaked in milk and squeezed out (or ½ cup fresh breadcrumbs)
1 egg
2 tbsp grated Parmesan
2 tbsp parsley, finely chopped
Zest of 2 lemons
Salt and pepper
*For the pan / sauce2–3 tbsp olive oil
2 garlic cloves, bashed (kept whole)
150 ml (about ⅔ cup) dry white wine
Juice of the same 2 lemons you zested
*To serveFresh basil leaves
Method
Mix Combine mince, soaked bread, egg, Parmesan, parsley, lemon zest, salt and pepper. Mix gently.
Shape Roll into mandarin-sized meatballs.
Brown with garlic Heat olive oil in a wide sauté pan over medium heat. Add the bashed garlic for 30–40 seconds, then add the meatballs and brown them on all sides.
Add wine With the meatballs still in the pan, pour in the white wine and let it bubble gently.
Add lemon juice Once the wine has settled into a gentle simmer, add the lemon juice and stir the sauce around the meatballs.
Lid on — 25 minutes Season lightly, place the lid on (slightly ajar if needed) and cook on medium heat for 25 minutes, turning occasionally. If the pan dries out, add a splash of water.
Serve Taste and adjust seasoning, remove the garlic if you prefer, and scatter with fresh basil leaves.
Mix Combine mince, soaked bread, egg, Parmesan, parsley, lemon zest, salt and pepper. Mix gently.
Shape Roll into mandarin-sized meatballs.
Brown with garlic Heat olive oil in a wide sauté pan over medium heat. Add the bashed garlic for 30–40 seconds, then add the meatballs and brown them on all sides.
Add wine With the meatballs still in the pan, pour in the white wine and let it bubble gently.
Add lemon juice Once the wine has settled into a gentle simmer, add the lemon juice and stir the sauce around the meatballs.
Lid on — 25 minutes Season lightly, place the lid on (slightly ajar if needed) and cook on medium heat for 25 minutes, turning occasionally. If the pan dries out, add a splash of water.
Serve Taste and adjust seasoning, remove the garlic if you prefer, and scatter with fresh basil leaves.