1 pound/500 g extra-lean ground beef
3 1/2 ounces/100 g ricotta cheese
1 egg
10 sun-dried tomatoes, chopped
1 cup/250 ml freshly grated Parmigiano cheese
Salt and freshly ground black pepper
Flour, for dredging
1/4 cup/50 ml extra-virgin olive oil
1 clove garlic, crushed
10 sun-dried tomatoes, chopped
1 cup/250 ml white wine
Cooking Channel User
Absolutely delicious! Hands down the best meatballs I’ve ever tasted.
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