How long does it take to make White Meatballs with Onions and Herbs?

About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.

How many servings does this White Meatballs with Onions and Herbs recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this White Meatballs with Onions and Herbs recipe come from?

It was shared by Cookwithfez on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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White Meatballs with Onions and Herbs – 50-Minute Recipe

Name: White Meatballs with Onions and Herbs – 50-Minute Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g ground pork; 500 g ground veal; 2 fennel sausage; 300 g stale bread; 150 ml milk; 1 garlic clove; to taste nutmeg; to taste lemon zest; to taste sage; to taste rosemary; 2 yellow onion; 40 g pine nuts; 40 g raisins; 150 ml white wine; to taste salt; to taste black pepper; to taste extra virgin olive oil

Tender meatballs made from pork, veal, and fennel sausage, studded with sweet raisins, pine nuts, and aromatic herbs. The gentle simmer in white wine keeps them moist and flavorful, perfect for a comforting dinner.

Recipe by Cookwithfez· Structured by ReelsMeals

From: Facebook(view original)

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White Meatballs with Onions and Herbs – 50-Minute Recipe

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Prep Time

20 min

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 8 servings.

Explore related saves

Dinner Italian Meat Main Course

Ingredients

1 1/10 lb ground pork
1 1/10 lb ground veal
2 fennel sausage
11 oz stale bread
0.63 cup milk
1 garlic clove
to taste nutmeg
to taste lemon zest
to taste sage
to taste rosemary
2 yellow onion
1 2/5 oz pine nuts
1 2/5 oz raisins
0.63 cup white wine
to taste salt
to taste black pepper
to taste extra virgin olive oil

Instructions

1
1. In a large mixing bowl, crumble the stale bread and pour the milk over it. Let it soak for 5 minutes until the bread softens and absorbs the milk.
2
2. Add the ground pork, ground veal, and fennel sausage (removed from casings) to the bowl. Sprinkle the minced garlic over the mixture.
3
3. Using your hands or a wooden spoon, combine all the meat and soaked bread until the mixture is uniform but not over‑mixed.
4
4. Season the meat mixture with nutmeg, lemon zest, sage, rosemary, salt, and black pepper. Mix gently to distribute the herbs evenly.
5
5. Fold in the sliced onions, pine nuts, and raisins, ensuring they are evenly dispersed throughout the batter.
6
6. With damp hands, shape the mixture into golf‑ball‑sized meatballs (about 30 g each) and place them on a tray.
7
7. Heat a large skillet over medium heat (about 356°F/350°F) and add a drizzle of extra‑virgin olive oil—just enough to coat the bottom.
8
8. Add the meatballs in a single layer, being careful not to overcrowd the pan. Brown them on all sides, turning every 2–3 minutes, about 6–8 minutes total.
9
9. Once browned, pour the white wine into the skillet, reduce the heat to low, and cover the pan with a lid.
10
10. Simmer the meatballs gently for 20 minutes, or until they reach an internal temperature of 160°F (160°F) and are cooked through.
11
11. Remove the lid, increase the heat to medium‑high, and let any excess liquid evaporate for 2–3 minutes to create a light glaze.
12
12. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
13
13. Transfer the meatballs to a serving platter, drizzle any remaining pan sauce over them, and garnish with a sprinkle of fresh herbs if desired.
14
14. Serve hot with your favorite side—such as polenta, roasted vegetables, or a simple green salad.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Soak the bread first

Let the stale bread absorb the milk for 5 minutes before mixing with the meat.

Brown before adding wine

Brown the meatballs on all sides for 6–8 minutes before pouring in the white wine.

Cover while simmering

Cover the pan and simmer the meatballs for 20 minutes on low heat.

Reduce to glaze

After simmering, remove the lid and increase heat for 2–3 minutes to evaporate excess liquid.

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