Meatballs in White Wine Sauce with Rustic Bread gives new life to an ingredient staple--lean ground beef. These meatballs are pumped with flavor with the addtion of Parmigiano-Reggiano cheese, ricotta cheese, and sundried tomatoes--and then simmered in white wine.David Rocco, host of the Cooking Channel’s David Rocco’s Dolce Vita and author of Made in Italy, created this recipe.

David Rocco


Credit: Kate Sears; Stylist: Amy Wilson

Recipe Summary test

Serves 6 (serving size: 4 meatballs, wine sauce, and 1 slice bread)


Ingredient Checklist


Instructions Checklist
  • Combine ground beef, ricotta cheese, egg, finely chopped sundried tomatoes, Parmigiano-Reggiano cheese, salt, and pepper in a bowl. Mix well with hands. Roll mixture into shape of golf balls, wetting hands if necessary; flatten slightly. Lightly dredge meatballs in flour; shake off excess. In large frying pan, heat olive oil over high heat. Add halved sundried tomatoes; stir 1 minute. Add meatballs; fry until golden (3–4 minutes per side). When flipping meatballs over, add garlic; cook 1 minute. Add wine; bring to boil. Reduce to simmer; cook until sauce is thickened (5–7 minutes). To serve, place 4 meatballs in a bowl with sauce and 1 baguette slice.


Nutrition Facts

380 calories; fat 18.7g; saturated fat 7.3g; mono fat 8.5g; poly fat 1.1g; protein 27g; carbohydrates 18g; fiber 1g; cholesterol 98mg; iron 3mg; sodium 646mg; calcium 230mg.