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:

  1. Fry the onion & garlic in a frypan until soft & caramelised, on a medium heat for about 5 minutes.  Cool
  2. 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.
  3. 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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