Veal Meatballs With Sage And Marsala

There are few dishes as comforting as a big bowl of tender meatballs covered in a flavorful sauce. I first made these meatballs probably over twenty years ago and have made them often over the years when I want something quick and easy to prepare. 

Polpettine alla Salvia ~ Another simple, quick entree great for a mid-week meal, yet is tasty enough to serve to guests. I use veal but you could certainly either ground beef or turkey instead if you preferred. It can be prepared ahead and reheated, but you may need to add a little additional Marsala wine to have enough sauce. Serve with soft polenta, garlic mashed potatoes, or buttered egg pasta as side dishes.

Other Meatball Recipes:

Lamb Meatballs in Artichoke Ragu

Grilled Lamb Meatballs With Yogurt Sauce

Nonna’s Meatballs in Tomato Sauce

Vegetarian “Meatballs”

Gigantic Meatballs

Eggplant Parm With Tiny Meatballs

Turkey Ricotta Meatballs With Salsa Verde

Lentil Meatballs

Bread And Cheese Meatballs

Buon Appetito!
Deborah MeleĀ 

Veal Meatball With Sage & Marsala

Veal Meatball With Sage & Marsala

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These meatballs are tender and moist and the flavor is enhanced with the addition of Marsala wine.


  • 1 1/2 Pounds Ground Veal
  • 1/4 Cup Soft Bread Crumbs Moistened With Milk
  • 3 Tablespoons Grated Parmesan Cheese
  • 8 Fresh Sage Leaves
  • 3 Tablespoons of Butter
  • Salt & Pepper
  • 3/4 Cup Dry Marsala Wine
  • 1/2 Cup Chicken Broth
  • 1/3 Cup Heavy Cream


  1. Mix together the veal, bread crumbs, cheese and a dash of salt and pepper.
  2. Finely chop half the sage leaves and add these.
  3. Form into balls about the size of walnuts, and fry these until golden in the butter.
  4. Add the wine and broth, let it cook down until it is reduced by half.
  5. Coarsely chop the remaining sage leaves and add these to the sauce.
  6. Season with salt & pepper and add the cream.
  7. Cook for a few minutes until the meatballs are cooked through and the sauce has thickened.
  8. Serve the meatballs with the sauce spooned over the top, and garnish with fresh sage.

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