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.