I came across this recipe a long time ago in an article I read about Sophia Loren. It was about her sons favourite dish, Livia’s meatballs. Livia was Sophia Loren’s long-time cook full of gastronomic treats. I love this recipe and always think of the iconic Sophia Loren and her sons when I make it. These meatballs are so delicious, especially the sauce that goes with it. I serve it with mashed potatoes. Needless to say my kids, especially my boy Hudson, love this dish.
Ingredients: (for 4 servings)
500 grs minced beef or veal
4 pieces of stale white bread
300 ml milk
240 ml double cream
100 ml white wine
30 ml chicken broth
Flour for meatballs
A handful of chopped parsley
Salt and pepper
In a bowl, pour milk and add the bread. Set aside and let the milk get absorbed in the bread. Squeeze the excess milk and save the bread. Combine saved bread and ground meat in a large bowl, season with salt and pepper, and shape meatballs 4-5 cm in diameter. Dredge each meatball in flour.
In a large skillet, heat olive oil (about 2cm of oil) on a medium heat and fry the meatballs on both sides by batch if necessary. Drain on a plate with paper towel.
Pour the excess oil from the skillet and scrape off any residue. Pour in the wine, and cook again on a stronger heat until it reduces by a quarter. Add the chicken broth and cream, lower the heat, and cook for 1 minute. Return the meatballs to the pan making sure all the meatballs are covered in the sauce. You can re-heat again on a low heat for 1 minute – do not let the sauce boil.
Sprinkle with parsley, serve with mashed potatoes and lots of sauce.