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
Eggplant Parm With Tiny Meatballs
Turkey Ricotta Meatballs With Salsa Verde
Buon Appetito!
Deborah MeleÂ
Veal Meatball With Sage & Marsala
These meatballs are tender and moist and the flavor is enhanced with the addition of Marsala wine.
Ingredients
- 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
Instructions
- Mix together the veal, bread crumbs, cheese and a dash of salt and pepper.
- Finely chop half the sage leaves and add these.
- Form into balls about the size of walnuts, and fry these until golden in the butter.
- Add the wine and broth, let it cook down until it is reduced by half.
- Coarsely chop the remaining sage leaves and add these to the sauce.
- Season with salt & pepper and add the cream.
- Cook for a few minutes until the meatballs are cooked through and the sauce has thickened.
- Serve the meatballs with the sauce spooned over the top, and garnish with fresh sage.