I like to make meatballs with a mixture of beef and pork, as I think it gives a really tasty flavour and moister texture. Bay leaves impart their delicate aromatic scent to a lot of recipes, making this evergreen perennial herb a must-have in my kitchen cupboard.
250 g minced beef
250 g minced pork
50 g of home-made breadcrumbs
50 g of Parmigiano Reggiano cheese
50 ml of milk
2 garlic cloves, finely minced
1 teaspoon of fresh flat-leaf parsley, finely chopped
3 tablespoons of extra-virgin olive oil
200 ml of dry white wine
A couple of dry bay leaves
Black pepper, freshly ground
In a large bowl, mix together the beef, pork, eggs, breadcrumbs, Parmigiano Reggiano, milk, one clove of garlic finely minced and chopped parsley. Add a good pinch of salt and pepper, mix well with your hands and shape into small meatballs.
Place a large frying pan over medium heat, add 2 tablespoons of extra-virgin oil and the other garlic clove. Allow it to sauté for 30-40 seconds. Add the meatballs and brown them on all sides stirring occasionally.
Pour in the white wine, add the bay leaves and turn up the heat and cook for 3-4 minutes until the liquid has been reduced by half. Season with some salt.
Turn the heat down to low, put the lid on the pan and cook for about 20 minutes. Serve immediately.
Serve accompanied by a green mixed salad. To counterbalance the richness of the meat match this recipe with a glass of Spatlese German Riesling, full of wonderful mineral flavours and a characteristic crisp acidity, which goes very well both with the meatballs and the vinaigrette salad dressing.