Meatballs with White Wine, Bay leaves, Lemon

By MissHeather

Ingredients

• 8 ounces ground beef, pork, or a mixture
• 2/3 cup grated Pecorino Romano cheese
• 1/2 cup fine dry breadcrumbs
• 1/4 cup snipped fresh parsley
• 1 teaspoon finely shredded lemon peel
• 1/4 teaspoon salt
• 1 egg, beaten
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3/4 cup dry white wine
• 2 cups water
• 4 bay leaves
• 1 tablespoon lemon juice

Preparation

Step 1

In a large bowl, combine beef, cheese, bread crumbs, parsley, lemon peel, and salt. Mix in egg. Shape mixture into eighteen balls. Place flour in a shallow dish. Roll meatballs in flour to lightly coat.

In a large skillet, heat oil over medium heat. Cook meatballs in hot oil about 7 minutes or until browned and cooked through, turning occasionally. Remove meatballs from skillet. Add wine to skillet, shaking skillet to distribute evenly. Bring to boil. Reduce heat, simmer, uncovered about 5 minutes or until wine is reduced by half. Add the water and the 4 bay leaves, bring to boiling. Boil gently uncovered about 15 minutes or until liquid is reduced to 1/2 cup and has thickened slightly.

Add lemon juice; cook for 3 minutes. Discard bay leaves. Return meatballs to skillet; heat through. Serve meatballs with sauce. If desired, garnish with lemon slices and additional bay leaves.