Meatballs in White Wine Sauce with Rustic Bread

Meatballs in white wine sauce with rustic bread give new life to the main ingredient - low-fat ground beef. These meatballs get a special flavor with the addition of Parmigiano-Reggiano cheese, ricotta cheese and sun-dried tomatoes, and then stewed in white wine.
Combine ground beef, ricotta cheese, egg, chopped sun-dried tomatoes, Parmigiano-Reggiano cheese, salt and pepper in a bowl. Mix well with your hands. Roll out the golf balls from the mixture, wetting them with your hands if necessary; flatten slightly. Lightly roll the meatballs in flour; shake off any excess. In a large skillet, heat the olive oil over high heat. Add the sun-dried tomato halves; stir for 1 minute. Add the meatballs; saute until golden brown (3-4 minutes on each side). While turning the meatballs, add the garlic; cook for 1 minute. Add the wine; bring to a boil. Reduce heat; cook until sauce thickens (5-7 minutes). Before serving, place 4 meatballs in a bowl with the sauce and 1 slice of baguette.