Polpettine al vino bianco (meatballs in white wine)

Chop onion and parsley, and add to meat (made up of 125 g beef, 125 g pork, 125 g veal and 125 g sweetbreads) with egg, salt and pepper. Mix thoroughly.
Divide mixture into 20 parts. Roll them in flour to the shape of thick discs, 5 cm in diameter.
Fry in very hot oil, a few at a time, remove and keep warm. When all your polpettine are cooked, discard remaining oil, add wine and water to pan and add beef stock cube.
Bring to a rapid boil and add polpettine. (Sauce should thicken very rapidly, with flour remaining on meat. If it doesn’t, remove meat after 5 minutes and thicken sauce with a little cornflour mixed with cold water.)
Check seasoning and serve with lightly buttered rice and a green salad. TOTAL KILOJOULE COUNT: 3 720 kJ (890 Cal). A portion: 930 kJ (225 Cal).