3.0
(2)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Chop rosemary leaves and set aside.
Step 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.
Step 3
Form about 1” diameter firm and compact meatballs by moving the mixture from palm to palm.
Step 4
Place flour in a dish and dredge meatballs through it. Shake off excess flour.
Step 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.
Step 6
Add white wine and continue to cook for 5-8 minutes - the center of the meatballs should be pink, then serve.
Your folders
savorthebest.com
4.6
(21)
20 minutes
Your folders
happysimpleliving.com
5.0
(14)
20 minutes
Your folders
americastestkitchen.com
4.9
(12)
Your folders
cooking.nytimes.com
4.0
(206)
Your folders
jimmydean.com
60 minutes
Your folders
foodnetwork.com
4.8
(35)
25 minutes
Your folders
foodtalkdaily.com
25 minutes
Your folders
bakerbynature.com
5.0
(23)
15 minutes
Your folders
bbc.co.uk
4.8
(10)
30 minutes
Your folders
foodnetwork.com
4.7
(3)
4 hours, 15 minutes
Your folders
afamilyfeast.com
4.0
(1)
1 hours
Your folders
thefeedfeed.com
4.0
(51)
1 hours
Your folders
lifestylefoodandnutrition.net.au
36 minutes
Your folders
taste.com.au
4.6
(8)
20 minutes
Your folders
recipeno.com
20 minutes
Your folders
mealprepmanual.com
30 minutes
Your folders
nadialim.com
20 minutes
Your folders
mealprepmanual.com
5.0
(3)
Your folders
thenaturalnurturer.com
4.9
(8)
20 minutes