White Meatballs with Onions and Herbs
Tender meatballs made from pork, veal, and fennel sausage, studded with sweet raisins, pine nuts, and aromatic herbs. The gentle simmer in white wine keeps them moist and flavorful, perfect for a comforting dinner.
Maker: Cookwithfez
From: Facebook(view original)
Prep Time
20 min
Cook Time
30 min
Servings
Recipe details are AI-assisted from Cookwithfez. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
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Cooking context
50 min estimated total time for 8 servings.
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Ingredients
- 1 1/10 lb ground pork
- 1 1/10 lb ground veal
- 2 fennel sausage
- 11 oz stale bread
- 0.63 cup milk
- 1 garlic clove
- to taste nutmeg
- to taste lemon zest
- to taste sage
- to taste rosemary
- 2 yellow onion
- 1 2/5 oz pine nuts
- 1 2/5 oz raisins
- 0.63 cup white wine
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Instructions
- 11. In a large mixing bowl, crumble the stale bread and pour the milk over it. Let it soak for 5 minutes until the bread softens and absorbs the milk.
- 22. Add the ground pork, ground veal, and fennel sausage (removed from casings) to the bowl. Sprinkle the minced garlic over the mixture.
- 33. Using your hands or a wooden spoon, combine all the meat and soaked bread until the mixture is uniform but not over‑mixed.
- 44. Season the meat mixture with nutmeg, lemon zest, sage, rosemary, salt, and black pepper. Mix gently to distribute the herbs evenly.
- 55. Fold in the sliced onions, pine nuts, and raisins, ensuring they are evenly dispersed throughout the batter.
- 66. With damp hands, shape the mixture into golf‑ball‑sized meatballs (about 30 g each) and place them on a tray.
- 77. Heat a large skillet over medium heat (about 356°F/350°F) and add a drizzle of extra‑virgin olive oil—just enough to coat the bottom.
- 88. Add the meatballs in a single layer, being careful not to overcrowd the pan. Brown them on all sides, turning every 2–3 minutes, about 6–8 minutes total.
- 99. Once browned, pour the white wine into the skillet, reduce the heat to low, and cover the pan with a lid.
- 1010. Simmer the meatballs gently for 20 minutes, or until they reach an internal temperature of 160°F (160°F) and are cooked through.
- 1111. Remove the lid, increase the heat to medium‑high, and let any excess liquid evaporate for 2–3 minutes to create a light glaze.
- 1212. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
- 1313. Transfer the meatballs to a serving platter, drizzle any remaining pan sauce over them, and garnish with a sprinkle of fresh herbs if desired.
- 1414. Serve hot with your favorite side—such as polenta, roasted vegetables, or a simple green salad.