Polpette in Bianco al Vino e Limone (Roman Pan-Braised Meatballs in Lemon-Parsley Wine Glaze) – Authentic Vatican City Recipe
Light, bright Roman meatballs braised without tomatoes in a glossy white-wine, lemon, and parsley emulsion.
- Country of Origin
- 🇻🇦 Vatican City (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef/veal meatballs, Braised Roman chicory/spinach greens, Crusty bread, Dry Frascati white wine, Fresh lemon juice and zest
Ingredients for Polpette in Bianco al Vino e Limone (Roman Pan-Braised Meatballs in Lemon-Parsley Wine Glaze) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef/veal meatballs, prepped into bite-sized pieces
- 1.5 cups braised Roman chicory/spinach greens, washed and trimmed
- 1 cup crusty bread
- 1 medium onion and 3 cloves garlic, finely minced with dry Frascati white wine
- 1.5 tbsp traditional Vatican City seasoning (fresh lemon juice and zest, garlic, flat-leaf parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef/veal meatballs for 5 minutes.
- Add minced onion, garlic, dry Frascati white wine, and fresh lemon juice and zest, garlic, flat-leaf parsley, stirring for 2 minutes until deeply aromatic.
- Add braised Roman chicory/spinach greens and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in crusty bread right before serving warm.