Recipe by Ilysse
I have used Thyme rather than Sage in the past and it was just as good. This is an easy recipe with AMAZING results. Its perfect for company and quite impressive. You can use ground Turkey rather than Veal if you like. I don't know where I got this from. The cooking & prep times are just guesses. Serve this as a main dish with pasta, risotto, rice or potatoes as a side or part of a larger Italian meal after the Pasta course with a steamed vegetable on the side. Make sure you have some bread for cleaning that plate!
Top Review by gracegrace
this was amazing- the sauce was INCREDIBLE! we used ground turkey instead of veal (we over cooked the meatballs in the beginning,so they were a little dry after simmering, but that was our own fault) - besides that we followed the recipe exactly and it was so delicious! we served it with smashed red potatoes, they perfect with the sauce, and a salad. I can't say even describe how delicious this was!
- 1 1⁄2 lbs ground veal
- 1⁄4 cup breadcrumbs, moistened with milk (seasond is ok, the consistency should be that of hot breakfast cerial or polenta)
- 3 tablespoons parmesan cheese
- 12 fresh sage leaves
- 3 tablespoons butter
- 3⁄4 cup dry marsala
- 1⁄2 cup heavy cream (condenced milk works too, both whole and fat free)
Directions See How It's Made
- Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
- Chop half the sage leaves and add them to the meat mixture.
- Form into walnut sized balls and fry them in the butter until golden.
- Add the Marsala and let it cook down until it begins to thicken.
- Chop remaining sage and add to the sauce.
- Season to taste.
- Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
- They can cook gently for hours if need be.