These White Bean Meatballs in Onion Sauce are packed with flavors, made with simple ingredients. Serve them next to some roasted potatoes​.

Serves 4

spainonafork.com

INGREDIENTS

For The White Bean Meatballs:
15.5 oz can white beans
1/3 cup bread crumbs
1 large egg
1 small onion finely chopped
1 clove garlic finely chopped
2 tbsp chopped fresh parsley
1/2 tsp ground cumin
sea salt & black pepper

For The Onion Sauce:
1 small onion finely chopped
2 cloves garlic roughly chopped
1 tbsp all purpose flour
1/2 cup dry white wine
1/2 tsp dried thyme
1 1/2 cups vegetable broth
sea salt & black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS

Drain the can of white beans into a colander and rinse under water, then shake off any excess water and transfer into a large bowl, using a potato masher or a large fork, mash down on the white beans until well mashed

Once the white beans are mashed, add in the bread crumbs, crack in the egg, add in the chopped onion, chopped garlic, chopped parsley, ground cumin and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the white bean meatballs, all in a single layer, cook for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, continue to mix together, after 2 minutes add in the wine, dried thyme and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the alcohol has cooked off, add in the vegetable broth, continue to mix and go for 3 to 4 minutes or until you end up with a slightly creamy sauce, then add the white bean meatballs back into the pan, all in a single layer, heat them through for 2 to 3 minutes, then remove from the heat

Transfer the white bean meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley

These delicious Swedish Meatballs are simmered in a tangy creamy gravy until tender and served over egg noodles or mashed potatoes. The perfect comfort food!

Serves 6

sipandfeast.com

INGREDIENTS
For the meatballs:
6 slices white bread cut into small cubes, see notes
1/2 cup whole milk
2 tablespoons butter
1 medium onion minced
3 cloves garlic grated
1 pound ground chuck
1 pound ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying – enough to fill the pan a 1/2″ high.

For the gravy:
7 tablespoons butter
7 tablespoons flour
1/2 cup dry white wine optional
4 cups low-sodium chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 cup sour cream
1/4 teaspoon allspice plus more to taste
1/4 teaspoon nutmeg
salt and pepper to taste

INSTRUCTIONS
For the meatballs:
In a large mixing bowl, combine the bread and milk and mash together with a fork to form a paste. Let sit for 10 minutes. (Store-bought plain breadcrumbs [1 to 1 1/4 cups] can also be used.)

Meanwhile, heat a frypan to medium heat with butter. Add the onions and saute for 5 minutes then add the garlic and cook for another 2 minutes.

Add the sauteed onions and garlic and all of the remaining meatballs ingredients to the bread mixture and mix well. Roll meatballs into roughly 1″ diameter balls and place them onto a baking sheet or plate.

Pour vegetable oil 1/2″ high into a heavy frying pan or Dutch oven pot and heat to 350-370f.

Once the oil is hot, add the meatballs, working in batches to not overcrowd the pan, and fry until browned on all sides (about 10 minutes per batch). Remove browned meatballs to a plate.

Or you can bake the meatballs in a 400f oven for 20 minutes

For the gravy:
Heat a pot or large pan to medium and add the butter. Once the butter melts, add the flour and whisk until lightly golden (about 3-5 minutes).

Add the white wine and cook for another minute while scraping the bottom of the pot with a wooden spoon to dislodge any of the browned bits.

Add the chicken stock and bring to a boil while whisking to incorporate. Once boiling lower the heat to a simmer. Add the Worcestershire sauce, allspice, nutmeg, Dijon mustard, and cream, and bring to a simmer.

To temper the sour cream (this will ensure that the sauce doesn’t break), mix 3 tablespoons of the hot gravy into a bowl with the sour cream. Repeat the process by adding more of the hot gravy to the sour cream. Add the tempered sour cream to the saucepan and whisk to combine. Test the gravy, seasoning with salt and pepper to taste.

When satisfied with the taste of the gravy, add the meatballs to the pot and cook over a low simmer until they are warmed through. Serve meatballs over egg noodles or mashed potatoes with Lingonberry on the side.

Just wanted to share this delicious Lemon Roasted Chicken recipe from Lidia Bastianich with you – Buon Gusto!

4 servings

lidiasitaly.com

INGREDIENTS
5-pound roasting chicken
2 lemons, zested and cut into quarters
1 ½ teaspoons kosher salt
3 tablespoons extra-virgin olive oil
3 medium onions, peeled, cut in sixths but left attached at the root end
2 sprigs fresh rosemary
1 cup dry white wine

INSTRUCTIONS
Preheat the oven to 375 degrees. Gently slide your fingers under the skin of the chicken breast to loosen it. Spread the grated lemon zest under the breast skin. Season the chicken with 1 teaspoon of the salt, and rub it all over with 1 tablespoon of the olive oil.

Set the onions and lemon quarters in a roasting pan, and toss with the remaining ½ teaspoon salt and 2 tablespoons olive oil. Stuff some of the lemon quarters in the chicken cavity, along with the rosemary. Set the chicken, breast side up, on the onions and lemons. With a paring knife, cut a small slit in the skin at the tip of the breast. Stick the drumsticks in the opposite sides’ slits, to keep the chicken together and hold its shape while roasting.

Pour the white wine into the pan, and roast the chicken, basting once or twice with the pan juices, until the meat between the thigh and breast reaches 165 on an instant-read thermometer and the skin is crispy and golden, about 1 hour and 20 minutes. Remove the chicken to a cutting board, and let it rest 10 minutes.

Fish out the onions from the pan, and set it in a sauté pan large enough to hold the chicken as well when it is cut into pieces. Strain the pan juices, pushing on the solids to extract all of the sauce, let the juices rest, then skim off any excess fat.

Carve the chicken into serving pieces, and return to the pan with the onions. Add the strained sauce, bring all to a boil, and serve.

Chef Michael Bonacini treks into the Sila region of Calabria, where dense woods and snow-capped peaks influence the Calabrian love for pork. Cooked low and slow with starchy potatoes and woodsy mushrooms, Pork Loin with Mushrooms and Potatoes is warm, hearty, and delicious

4 servings

gustotv.com/recipes

INGREDIENTS
1 tablespoon (15 ml) olive oil
1 1⁄2 pounds (680 g) pork loin, cut into 6 slices Salt and pepper
6 pieces bacon, chopped
4 cloves garlic, peeled
4 cups (950 ml) sliced porcini mushrooms
1 chili pepper, sliced
2 tablespoons (30 ml) rosemary leaves
1⁄4 cup (60 ml) white wine
2 cups (470 ml) chicken stock
4 large potatoes, peeled and sliced thinly
1 lemon, juice

INSTRUCTIONS
Heat olive oil in an earthenware pot over high heat.

Season pork with salt and pepper, then add to the pot, searing 3-4 minutes per side. Transfer pork to a plate.

Add bacon to pot and fry until it has rendered its fat and started to crisp up, 4-5 minutes.

Add mushrooms and garlic and cook until golden, 1-2 minutes. Add chili pepper and rosemary.

Pour the white wine into the pot, scraping the brown cooked bits from the bottom.

Return the pork to the pot, placing on top of the mushroom mixture. Pour chicken stock into the pot and reduce the heat to medium-low.

Lay potato slices over top of pork, covering completely. Season with salt and pepper and cover with a lid. Simmer 90 minutes.

Remove from heat and squeeze lemon juice over top. Serve from the earthenware pot.

These Spanish-Style Fish Meatballs in Sauce, known as Albóndigas de Bacalao en Salsa, are packed with flavors, easy to make and come together in a little over 30 minutes. Serve them next to some fried potatoes and a bottle of Spanish wine for an incredible meal.

Serves 4

spainonafork.com

INGREDIENTS
FOR THE COD MEATBALLS
1 lbs cod fillets or other white fish
2 eggs
3/4 cup plain bread crumbs
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper
1/4 cup all purpose flour

FOR THE SAUCE
1 small onion finely chopped
3 cloves garlic roughly chopped
1 1/2 tbsp all purpose flour
1/2 cup white wine
2 cups vegetable broth
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

EXTRAS
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Add the cod fillets into a food processor, pulse for 1 to 2 minutes or until the cod is finely chopped, then transfer into a large bowl, crack in the eggs and add in the bread crumbs, parsley and season with sea salt & black pepper, mix together until you end up with a paste like texture

Grab spoonfuls of the mixture and shape the meatballs, a little smaller than a golf ball, then lightly coat each one in flour, you should get about 16 cod meatballs

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is nice and hot, add in the cod meatballs, all in a single layer, fry for 5 to 7 minutes or until golden fried, mixing occasionally, then remove from the pan and transfer into a dish with paper towels

Using the same pan with the same heat, add in the onion and garlic, mix continuously, after 2 to 3 minutes add in the flour, continue to mix, after 2 minutes add in the white wine, continue to mix, after another 2 minutes add in the broth, mix continuously and go for 4 to 5 minutes or until you end up with a slightly creamy sauce

Once you end up with a slightly creamy sauce, add in the parsley and season with sea salt & black pepper, mix together, add in the cod meatballs, all in a single layer, heat for 2 to 3 minutes or until heated through, gently mixing them around so they´re coated in the sauce

Transfer the meatballs into a dish, top off with the sauce and some chopped parsley, serve at once

Pasta with Squash Sausage and Lettuce Cream: Sweet squash, hearty sausage and fresh mint make for the perfect winter pasta dish.

Serves 4

lacucinaitaliana.com

INGREDIENTS
5 large lettuce leaves
9 OZ. ricotta
1 onion
14 OZ. fresh sausage
extra-virgin olive oil
dry white wine
10 OZ. butternut squash
2 CUPS small pasta
mint

INSTRUCTIONS
Clean and boil the lettuce leaves, drain, squeeze and purée with the ricotta and a pinch of salt to obtain a smooth cream.

For the pasta: Chop the onion. Remove the sausage from the casing and cut into 1/2″ pieces. Heat 1 Tbsp. oil in a large pan over medium heat, add the onion and brown for 5 minutes. Then add the sausage; cook it by crushing and crumbling it for a couple of minutes. Add a splash of wine and cook for another 8-10 minutes. 

Dice the squash in 1/4″ cubes. Heat 1 Tbsp. oil in another pan and cook the squash for around 5 minutes.

Bring a large pot of water to a boil and add salt. Add the pasta, cook to al dente, drain it reserving 1 cup pasta cooking water. Spoon the pasta directly into the pan with the sausage; add the squash and stir, adding, if needed, a little cooking water. Top with the cream and mint leaves to taste.

Saucy White Beans and Greens on Toast is a combination of canned cannellini and cranberry beans cooked with spinach, jalapeño, cumin, and citrus is a cozy, quick dinner.

Serves 4

foodandwine.com

INGREDIENTS
2 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil, divided
2 medium shallots, halved and thinly sliced (about 2/3 cup)
4 medium garlic cloves, thinly sliced (about 1 tablespoon)
1 medium jalapeño chile, stemmed, seeded, and finely chopped
2 teaspoons cumin seeds
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 (14-ounce) can cannellini beans (undrained)
1 (14-ounce) can cranberry beans (see Note), drained but not rinsed
2 1/2 cups lightly packed fresh spinach
2 tablespoons fresh lemon juice, plus grated lemon zest for serving
1 tablespoon fresh lime juice, plus grated lime zest for serving
4 (1-inch-thick) rustic bread slices
Shredded Parmesan cheese
Chopped fresh chives

INSTRUCTIONS
Heat butter and 2 tablespoons olive oil in a medium saucepan over medium until butter is melted. Add shallots, garlic, jalapeño, and cumin seeds; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until shallots are softened and cumin is fragrant, about 5 minutes. Add wine; cook, stirring often, until nearly evaporated, about 3 minutes. Add broth, and bring to a simmer over medium-high.

Stir cannellini beans and their liquid and drained cranberry beans into broth in saucepan. Bring to a simmer over medium, and cook, gently stirring occasionally, until hot, about 5 minutes. Add spinach, and cook, stirring often, until wilted, about 2 minutes. Stir in lemon juice and lime juice; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high. Add 2 bread slices; cook, turning once or twice, until nicely toasted on both sides, 3 to 5 minutes. Place 1 slice in each of 2 bowls. Repeat process with remaining 2 tablespoons olive oil and remaining 2 bread slices. Spoon saucy beans evenly over bread slices. Sprinkle with shredded Parmesan, chives, lemon zest, and lime zest. Serve immediately.

Skillet Roasted Lemon Chicken is prepared in an iron skillet with the backbone removed. An Ina Garten recipe.

Serves 3-4

foodnetwork.com

INGREDIENTS
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon

INSTRUCTIONS
Preheat the oven to 450 degrees F.

Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.

Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.

Burnt Spring Onion Risotto is a rich and creamy vegetarian dish that is brightened and cut with fiery sweetness and smoky flavors, thanks to charred spring onions and a fresh tomato salsa.

Serves 4

deliciousmagazine.co.uk

INGREDIENTS
Vegetable oil to fry
20g unsalted butter
5 garlic cloves
2 bunches spring onions
300g risotto rice
200ml white wine
700ml vegetable stock, warmed
100g cherry tomatoes
½ red chilli
½ red onion, separated into petals (see tips)
100g mascarpone
Juice ¼ lime
½ tsp sugar
1 tsp red wine vinegar

INSTRUCTIONS
Heat a dash of oil and the butter in a medium saucepan. Finely slice 4 of the garlic cloves (leave the remaining one unpeeled) and half the spring onions. Add both to the pan and cook over a medium heat for 5 minutes.

Add the risotto rice to the pan, stir for 1 minute, then pour in the wine and simmer until all the liquid has evaporated/been absorbed by the rice. Add a ladle of warm stock, letting the rice absorb the stock before adding another and stirring regularly throughout.

Meanwhile, put a large frying pan over a high heat and add the second bunch of spring onions (halved to fit in the pan if needed) with a tiny drizzle of oil. Leave to fry undisturbed until charred black on one side. Turn them over and char on the other side, then set aside to cool. Add the cherry tomatoes, chilli, remaining unpeeled garlic clove and onion petals to the pan, then cook until blackened all over.

Roughly chop the charred spring onions and put in a blender or food processor with the mascarpone. Whizz until combined and quite smooth. Once the risotto is cooked, season with salt, pepper and the lime juice, then gently stir in the mascarpone. Put a lid on the pan and leave to sit for 5 minutes.

Peel the charred garlic clove, then whizz it up with the charred tomatoes, red onion petals, sugar and vinegar. Divide the risotto among bowls, adding a dollop of the smoky tomato salsa on top.

Note:
– To separate an onion into petals, you’ll need your half onion to be halved through the root. You then chop off the tip, peel the onion and separate the petal-like layers.

Mushroom Risotto brings on the savory flavor with mushrooms. Use this as an opportunity to experiment with interesting mushrooms you find at the farmer’s market or the grocery store – the more variety, the more flavor you’ll get!

Serves 4

giadzy.com

INGREDIENTS
3 tablespoons olive oil, divided
1-pound mixed mushrooms, such as shitake and cremini, trimmed and cut into 1/2 inch pieces
1 3/4 teaspoons kosher salt
2 shallots, roughly chopped
1 cup carnaroli rice
1 cup dry white wine
2 cups low sodium vegetable broth
1/4 cup unsalted butter
1 1/4 cup freshly grated parmesan cheese, plus more to finish
2 tablespoons finely chopped chives
Truffle oil, to finish, if desired

INSTRUCTIONS
Heat a medium Dutch oven over medium high heat. Add 2 tablespoons of olive oil and heat another 30 seconds. Add the mushrooms to the hot oil along with 1/2 teaspoon salt. Cook stirring often, until the mushrooms are golden brown, about 10 minutes. Be patient. They will release their liquid first before beginning to brown. As the liquid evaporates, add the remaining tablespoon of oil.

When the mushrooms are browned, add the shallots and another 3/4 teaspoons salt. Cook, stirring often, until the shallots are fragrant, about 2 minutes. Reduce the heat to medium and add the rice. Stir to combine and toast the rice, another minute. Deglaze with the white wine scraping up any brown bits form the bottom of the pan. Cook, stirring often, until the liquid is almost entirely absorbed, about 1 minute. Add 1 cup of vegetable broth and cook, stirring often until the liquid is almost entirely absorbed. Continue to cook, adding another cup of vegetable broth followed by 1 cup of water with the remaining 1/2 teaspoon salt. Cook, stirring often until the rice is just tender and the mixture is creamy, about 15 minutes. Stir in the butter and cheese. The risotto should have movement. Divide into bowls. Sprinkle with more parmesan cheese and the chives.