Ingredients40 m servings 628 cals
- Mix the pork, egg, Parmigiano-Reggiano cheese, onion powder, tarragon, and salt until everything is well incorporated; form into meatballs the size of a tablespoon. Spread bread crumbs into a shallow dish; roll meatballs in bread crumbs to coat.
- Heat the olive oil in a skillet over medium heat. Cook meatballs in hot oil until golden brown on all sides, 3 to 5 minutes. Add white wine half a glass at the time; cook at a simmer until the wine is reduced to a nice thick sauce, about 15 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 628 calories; 39.1 g fat; 23.9 g carbohydrates; 34.5 g protein; 173 mg cholesterol; 1177 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was a fast meal to throw together. Loved not having to chop for a change! I had to double it and also added some chicken stock to tone down the wine flavor (maybe it depends on what kind of...
I was looking for something I could make to eat with leftover risotto, using ingredients I had on hand. I'm glad I decided to try this, as I usually avoid recipes without many reviews. I was s...
I cook for very picky eaters and this was a hit so I was very pleased. I doubled recipe and changed sauce so the rest of the measurements will reflect that. Used approx 2 cups of Marsala, 1 cu...
This turned out to be a super simple but very tasty recipe - I can’t comment on the sauce as I didn’t make it (realizing too late that I had no wine or even apple juice) but the crispiness of th...