Sophia Loren’s meatballs in white wine cream sauce is a comforting dish that brings a touch of Italian elegance to any table. The meatballs, rich and succulent, are bathed in a creamy sauce that’s beautifully balanced with the tanginess of white wine and the freshness of parsley.
Having made these meatballs for about 12 years, I can tell you they’re always a hit! The recipe does take some effort—soaking bread in milk, forming and frying the meatballs, and simmering them in the white wine and cream sauce—but the end result is totally worth it. A little tip from my kitchen to yours: I usually double the sauce since it tends to reduce quite a bit during cooking.
Sophia Loren, the legendary Italian actress who passed away in 2023, held these meatballs close to her heart. They were a favorite of her sons and a staple in their home, prepared by their long-time cook, Livia. For Sophia, these meatballs were more than just a delicious dish—they symbolized family, home, and the joy that food can bring into our lives. So, the next time you make these meatballs, remember—it’s not just about the taste, but also the love and memories that go into each bite.
Serve with a vibrant Mixed Greens Salad and this delicious Carrot Clementine Cake for a special meal!
Excellent wine pairings for this dish
- Chardonnay: A classic choice with its buttery texture and oakiness, complementing the richness of the cream sauce.
- Sauvignon Blanc: Its crisp acidity and herbal notes provide a refreshing contrast to the creamy sauce and meatballs.
- Pinot Grigio: Light and fruity, this wine enhances the flavors of the dish without overpowering it.
- Vermentino: With its citrusy and floral notes, Vermentino adds a bright and lively character to the meal.
Recipe sourced from Mimi Thorisson‘s lovely blog.
Sophia Loren’s Meaatballs
Ingredients
Method
- In a large bowl, pour milk and add the bread. Set it aside and allow the bread to absorb the milk. Squeeze out the excess milk and reserve the bread. Combine the reserved bread with ground meat in the same large bowl, season with salt and pepper, and shape the mixture into meatballs measuring 1½ to 2 inches in diameter, slightly larger than a golf ball. Dredge each meatball in flour.
- In a large skillet, heat olive oil to a depth of about ½ inch or 2 cm over medium heat. Fry the meatballs on both sides in batches if necessary. Drain them on a plate lined with paper towels.
- Pour off any excess oil from the skillet and scrape off any residue. Pour in the wine and cook over higher heat until it reduces by a quarter. Then, add the chicken broth and cream. Reduce the heat and cook for 1 minute. Return the meatballs to the pan, ensuring they are all covered in the sauce. Reheat gently over low heat for 1 minute; do not let the sauce boil.
- Sprinkle with parsley, serve with mashed potatoes and lots of sauce.
Notes
- To ensure ample sauce for serving over mashed potatoes and for leftovers, I recommend doubling the cream sauce, as it tends to reduce significantly during cooking.
- Store any leftovers in the fridge in a single layer to prevent the meatballs from sticking together and breaking apart when separated.
- My husband had a fantastic idea for using leftover meatballs. Given their simple seasoning, he heated up a can of cream of mushroom soup, added some leftover cooked rice, and then incorporated the meatballs for a delicious and creative dinner.
Did you make these delicious meatballs? Let me know how it went for you in the comment section below. I would love to hear from you!
2 responses to “Sophia Loren’s Meatballs”
Reminds me a bit of the meatballs I make in a lemon and caper sauce. I bake the meatballs first then add them to the sauce – delicious! I didn’t know sophia loren had died last year. I guess she was getting on in years!
cheers
sherry
my comment vanished but! Just saying i didn’t know sophia loren had died – but she was pretty ancient! Love a meatball. I bake mine and put them into a caper and lemon sauce.