Cooks in: 35mins
Levels: Easy
Serves: 20 Pieces
List of Ingredients
- 1 LB. 6 OZ. of ground beef
- 12 OZ. of Italian sausage
- 1 1/2 OZ. of Parmigiano Reggiano, grated
- 1 of large egg
- 1 SPRIG of rosemary
- all-purpose flour
- white wine
- salt
- pepper
- extra-virgin olive oil
Method
1
Chop rosemary leaves and set aside.
2
Remove the sausage from its casing. In a large mixing bowl, use your hands to combine the ground beef and sausage. Add the egg, rosemary, Parmigiano Reggiano, a pinch of salt and pepper. Mix thoroughly until smooth.
3
Form about 1” diameter firm and compact meatballs by moving the mixture from palm to palm.
4
Place flour in a dish and dredge meatballs through it. Shake off excess flour.
5
Heat 4-5 Tbsp. oil in a 12” skillet over medium-high heat. Add the meatballs a few at a time being careful not to overcrowd the pan. Brown on each side.
6
Add white wine and continue to cook for 5-8 minutes - the center of the meatballs should be pink, then serve.