Veal Meatballs With Sage And Marsala
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
Meatballs With Sage And Marsala
Yield: Serves 4 - 6
Prep Time: 15 mins
Cook Time: 25 mins
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
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.