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Brasied Tuscan Meatballs with Rosemary and White Wine

Brasied Tuscan Meatballs with Rosemary and White Wine
Brasied Tuscan Meatballs with Rosemary and White Wine
  1. Soak breadcrumbs in about a 1/2 cup of water to moisten
  2. Combine the beef, pork and turkey in a large bowl, kneading gently with hands
  3. Squeeze excess water out of the soaked bread and add to the meat along with the cheese, parsley, and garlic. season to taste with salt and pepper, then add the eggs
  4. Divide evenly forming the meat into 20-25 meatballs, depending on size preference. once done, refrigerate meatballs for at least one hour
  5. Heat 1/4 cup of olive oil in a large high-sided skillet over medium-high heat
  6. Add the meatballs without over crowding the pan until they are sufficiently browned. You may need to lower the heat to prevent burning. The meatballs will release naturally from the pan when they are browned
  7. Once meatballs have naturally released from the pan, turn the meatballs over to brown the other side
  8. Once done, remove from pan and place on a paper towel lined baking sheet and continue to cook meatballs in batches until they are browned, adding additional olive oil to the skillet as necessary
  9. Drain but all but 2 tablespoons of olive oil out of the skillet and add the onions and rosemary sprigs; cook and strain when onion are soft and starting to brown
  10. Add the wine and scrape any brown bits from the bottom of the pan
  11. Once the wine has started to reduce, add the meatballs back into the skillet and cook over medium heat until they are cooked through and the sauce is reduced until about half
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