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.
Deborah Mele 2011
- 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
- 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.