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Beef meatballs with port wine

Name: Beef meatballs with port wine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: italian
Ingredients: 500 g ground beef; 1 eggs; 100 g parmesan cheese; 40 g bread crumbs; 7 g salt; q.s. nutmeg; q.s. pepper; q.s. 00 flour; 30 ml porto liqueur; 50 ml white wine; q.s. extravirgin olive oil

Main course Meat

4.4

The meatball is known to be born as a fridge-emptying recipe, but with some precautions it can become a Michelin-starred dish

Yield: 6 servings

Total time: 50 min

Preparation time: 20 min

Cooking time: 30 min

Difficulty:

Cost:

Tools: Bowl, Stove

Weight per serving: 150 g

Energy: 335 Kcal

Carbohydrates: 19 g

Fats: 16 g

Proteins: 25 g

Rugby: 30 min

Allergens: Eggs, Milk, Gluten

Diet: Low-calorie

Pairing: Falanghina

Occasion: Fast dinner

Ingredients

Portions for 6 servings

Ground beef

500 g

Eggs

Parmesan cheese

100 g

Bread crumbs

40 g

Salt

7 g

Nutmeg

q.s.

Pepper

q.s.

00 flour

q.s.

Porto liqueur

30 ml

White wine

50 ml

Extravirgin olive oil

q.s.

Method

It takes steps in 50 min

Combine the ground meat, egg, Parmigiano Reggiano cheese, breadcrumbs, salt, pepper, and nutmeg in a bowl. Knead until it becomes a homogeneous mixture

Create meatballs the size of small, equal-sized balls and place them on a baking sheet

Put a frying pan on the stove with plenty of olive oil. Lightly flour the meatballs and brown them on all sides

Pour the Porto liquor into a pan over high heat and tilt the pan carefully to ignite the alcohol vapors. Deglaze with a little white wine, then cover with a lid and let cook for about 10/15 minutes