Greek Meatballs in Wine Sauce

A Rachael Ray recipe from the Food Network site. I get requests to make this often. It's dairy-free for those among us who are allergic/sensitive to dairy/kosher! I'm sure it can be adapted to suit individual tastes (keeping with the Greek theme, you can add feta cheese, chopped mint, ouzo...). These improve after a day in the fridge, so don't be afraid to make them in advance.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3⁄4 lb ground lamb
• 3⁄4 lb ground beef or 3⁄4 lb  veal
• 1  small yellow onion, minced
• 1⁄2 cup flat leaf parsley, chopped
•  salt and pepper
• 1  tablespoon butter or 1  tablespoon margarine
• 1  tablespoon olive oil
• 1  cup dry white wine
• 1⁄2 lemon

Directions

1. Preheat a skillet over medium heat.
2. Combine meats, onion, parsley, salt and pepper.
3. Add margarine or butter and oil to pan and begin rolling small balls, adding them to the pan ans you roll them.
4. Cook meat balls for 10 to 12 minutes, shaking the pan occasionally to brown on all sides.
5. When the meatballs are browned, deglaze the pan with the wine and allow it to reduce by half.
6. Remove the pan from the heat and squeeze the lemon over the meat balls.
7. Garnish with parsley, if desired, and serve alone or over rice.