Braised Meatballs in Broth (Polpette Bianche in Umido)

Polpette bianche translates from the Italian as “white meatballs,” a reference to the absence of tomatoes. White wine and broth form the braising liquid that becomes a simple, elegant sauce. In this iteration, a generous amount of lemon zest lifts the flavor of the meatballs. Panko may seem like an odd ingredient here, but the pantry staple is an easy way to bind the meat mixture without weighing down the texture. You’ll certainly want warm, crusty bread to serve alongside.