Monday, February 9, 2015

Ricotta Meatballs in Creamy White Wine Sauce

This was really good.  When I first tasted the sauce I thought it was slightly bland so I added in a tbsp. of balsamic vinegar and it really helped out a lot.  I forgot to take a picture so use your imagination.  We ate this with some pasta and it really hit the spot!

1 Tablespoon Butter
2 Tablespoons Olive Oil
3 Garlic Cloves
1 lb Ground Beef
1/2 cup Ricotta Cheese
1/2 cup grated Parmesan Cheese
1 Egg, lightly beaten
1/2 cup Sundried Tomatoes, finely chopped
1/2 teaspoon Garlic powder
1/2 teaspoon Salt, or to taste
1/2 teaspoon ground Pepper, or to taste
1-2 Tablespoons all purpose Flour
1 cup dry White wine (I used chicken broth)
1/2 cup heavy or double Cream

In a large bowl combine the ground beef, ricotta cheese, parmesan cheese, egg, sun-dried tomatoes, garlic powder and salt and pepper.
Use your hands to mix everything well.
Shape the mixture into balls the size of golf balls (about 16 pieces).
Gently roll the meatballs in flour to coat them lightly; shake-off the excess.
Melt the butter in oil in a large and heavy-bottomed skillet or pan using low-to-medium heat. Saute the garlic for about 1-2 minutes.
Remove the garlic cloves when they turn brown.  
Fry the meatballs just until they are browned all over.
Pour in the wine, increase the heat a little and let it reduce to about half.
Add the cream and let simmer until the sauce has thickened.
Adjust the seasoning, if necessary.
Serve immediately.

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