Pork Meatballs in White Wine and Sage

Laura Sharrad

Ingredients:

1kg pork mince
1 brown onion, finely diced
2 cloves garlic, finely diced
1 cup grated parmigiano cheese
1 egg
1/2 cup fresh breadcrumbs
Plain flour, for dusting

White Wine Sauce:

2 cups white wine
1 bunch sage leaves
2 sprigs of rosemary
2 bay leaves
6 cloves garlic
2 tbsp butter

Method:

Fry the onion & garlic in a frypan until soft & caramelised, on a medium heat for about 5 minutes. Cool
In a large mixing bowl, mix the mince, onion mix, cheese, breadcrumbs, egg & season with salt and pepper. Mix well to allow the protein in the meat to become a little sticky. Roll into balls, and dust lightly in flour.
Heat a large frypan & begin to brown off the meatballs on each side. Once browned, add the butter and allow to melt. Deglaze with the wine and add the aromatics. Place a lid onto & allow to bubble away for about 20-30 minutes, depending on the size of the meatballs, and until the sauce has thickened.

Our friends at Wine Selectors suggest pairing this dish with a Nero d’Avola.

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