Veal and Pork Meatballs with White Wine & Herbs

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My Nonna used to say that a good meatball should make you close your eyes for a second when you taste it. Not out of politeness, but out of pure, involuntary bliss. She’d serve them with a fierce, loving stare, waiting for that tell-tale pause. And let me tell you, these meatballs—a little riff on her classic, with a glug of white wine I once added on a whim—are a serious eye-closer. They’re tender, deeply savory, and that pan sauce… you’ll want to drink it with a straw.

Quick Look

Prep	Cook	Total	Feeds	Level
20 mins	25 mins	45 mins	4 people	Easy

Why You’ll Love This Recipe

• The texture is pure magic. The combination of veal and pork, along with a soft, panade base, gives you a meatball that’s somehow both light and substantial. No hockey pucks here.
• That pan sauce is a game-changer. Deglazing the pan with white wine and letting the herbs steep creates a sauce that’s bright, aromatic, and lifts the whole dish up. It’s what fancy tastes like without the fuss.
• It’s a one-pan wonder. We’re browning and simmering right in the same skillet. Less cleanup means more time for, well, closing your eyes and savoring.

**Grab These

For the Meatballs:

• ½ lb ground veal
• ½ lb ground pork (not too lean—a little fat is flavor!)
• ½ cup panko breadcrumbs (I find them lighter, but plain are fine)
• ⅓ cup whole milk
• ¼ cup finely grated yellow onion (trust me, grating is the secret—no crunchy onion bits)
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• 1 tsp fresh rosemary, very finely chopped
• ¾ tsp fine sea salt
• Freshly cracked black pepper
• 2 tbsp olive oil, for browning

For the White Wine & Herb Sauce:

• ¾ cup dry white wine (like a Sauvignon Blanc or Pinot Grigio—something you’d actually drink)
• 1 cup chicken broth, low-sodium
• 2 tbsp unsalted butter, cold
• 1 tbsp fresh parsley, chopped

Let’s Make It

First, let’s create our flavor base. In a large bowl, combine the panko and milk. Let it sit for a minute until the panko has softened into what we call a panade. This is your insurance policy against dry meatballs. To that, add your grated onion (and all its lovely juices), the egg, garlic, parsley, rosemary, salt, and a good few cranks of black pepper. Give this a good mix with a fork until it’s a homogenous, sloppy mess.

Now, add the veal and pork. This is where you need a light touch. Using your hands (no other tool will do, I’m afraid), gently mix everything until just combined. I mean it—stop as soon as you don’t see any streaks of meat. Overmixing is the enemy of tenderness. To test the seasoning, fry a tiny pinch of the mixture in a small skillet until cooked, then taste. Adjust salt if needed.

Heat the olive oil in a large, heavy-bottomed skillet (my enameled cast iron is my hero here) over medium heat. Gently form the mixture into about 16-18 golf-ball-sized meatballs. Don’t pack them tightly; just roll them gently. Working in batches so you don’t crowd the pan, brown the meatballs on all sides. They don’t need to be cooked through, just have a nice golden-brown crust. This should take about 6-8 minutes total per batch. Remove them to a clean plate. They’ll look irresistible, but don’t you dare eat one yet.

See all those gorgeous browned bits at the bottom of the pan? That’s liquid gold. Pour in the white wine—it will sizzle and steam gloriously. Use a wooden spoon to scrape all those bits up. Let the wine simmer and reduce by about half, which takes maybe 2-3 minutes. This cooks off the harsh alcohol and leaves behind a beautiful acidic backbone.

Pour in the chicken broth and bring it to a simmer. Carefully nestle all the meatballs back into the pan, along with any juices that collected on the plate. Reduce the heat to low, cover the skillet, and let them simmer gently for 10-12 minutes, until cooked through. Turn off the heat. Swirl in the cold butter and the final tablespoon of parsley. The butter will melt into the sauce, making it lightly glossy and rich. Taste the sauce. It should be perfectly balanced. Add another pinch of salt if it sings to you.

Nutritional Facts (Per Serving)

Nutrient	Amount
Calories	~ 410 kcal
Protein	28g
Carbohydrates	7g
Fat	28g
Fiber	1g
Sugar	2g
Note: Values are estimates

Variations & Add-Ins

• For a richer sauce: Stir in a splash of heavy cream with the butter at the end. It becomes decadent and lovely.
• No veal? No problem. Use all pork, or a mix of pork and beef. The spirit of the recipe remains.
• Herb swap: If you’re not a rosemary person (we can still be friends), fresh thyme or even a little sage would be beautiful here.

Serving Ideas

I love these nestled in a shallow bowl over a bed of creamy, cheesy polenta. The sauce and polenta are a match made in heaven. They’re also fantastic with a big pile of buttery egg noodles, or to really soak up every drop, a thick slice of crusty, toasted bread. A simple arugula salad with lemon vinaigrette on the side cuts the richness perfectly.

Storage & Reheating

Let the meatballs and sauce cool completely before storing them together in an airtight container in the fridge. They’ll keep for up to 3 days. Reheat them gently in a saucepan over low heat, adding a tiny splash of broth or water to loosen the sauce back up. They freeze beautifully for up to 3 months.

My Two Cents

Please, for the love of all that is tender, do not overmix your meatball mixture. I once got overzealous and ended up with a batch of dense, springy little orbs that my husband lovingly called “meat-gum.” Gently does it. Your reward will be a meatball that melts on the tongue.

You Asked, I’m Answering

“Can I bake these instead of pan-frying?”
You can! Arrange them on a parchment-lined sheet and bake at 400°F (200°C) for 15-20 minutes. But you’ll miss out on the fond for that incredible pan sauce. I’d make the sauce separately in a skillet while they bake.

“What can I use instead of wine?”
The wine adds a real brightness, but you can substitute it with an equal amount of additional chicken broth and a good squeeze of fresh lemon juice at the end to mimic that acidity.

“My meatballs fell apart while browning!”
Ah, the great meatball tragedy. This usually means your pan wasn’t hot enough when they went in, or you moved them too soon. Let them get a proper sear before you even think about turning them.