This is an incredibly simple and delicious way to cook Italian meatballs as a second course. The savory, white wine sauce is both rich and light at the same time—and packed with incredible flavor from fresh rosemary and thyme.
We have a whole guide to making the best Italian meatballs, which you can check out here! Once you have about 12-15 meatballs, give this easy preparation a shot and you’ll soon have an incredible meat dish.
Watch the Pasta Grammar video where we make Polpette in Bianco here:
POLPETTE IN BIANCO RECIPE
Makes: 15 meatballs
Cook Time: 45 minutes
For this recipe, you will need:
3-4 tbsp. extra virgin olive oil
1 garlic clove, peeled
15 Italian meatballs (check out our recipe to make your own!)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2/3 cup (160ml) white wine
Salt
Large skillet
2 forks
Add the oil and peeled garlic clove into a large skillet over medium heat. When the garlic begins to sizzle in the oil, gently add the meatballs and herbs into the pan. Use two forks to occasionally turn the meatballs until they are lightly browned on all sides. Remove the garlic clove.
Pour in the white wine and bring to a gentle simmer. Lightly sprinkle the sauce with salt. Cover the pan and let the meatballs cook for 20 minutes. While they cook, occasionally swirl the pan a little bit to stir the meatballs.
Remove the lid, turn up the heat slightly, and let the sauce reduce until it thickens to your liking. Salt again to taste, if necessary. Serve the meatballs immediately, drizzled with sauce from the pan.
Buon appetito!
Be sure to check out our full guide to making your own meatballs! Craving spaghetti and meatballs? Try the authentic Italian recipe!