1 hr 15 mins
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!
My Private Note
Units: US | Metric
- 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)
- 1Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
- 2Chop half the sage leaves and add them to the meat mixture.
- 3Form into walnut sized balls and fry them in the butter until golden.
- 4Add the Marsala and let it cook down until it begins to thicken.
- 5Chop remaining sage and add to the sauce.
- 6Season to taste.
- 7Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
- 8They can cook gently for hours if need be.
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Nutritional Facts for Meatballs With Sage & Marsala
Serving Size: 1 (177 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 503.9
- Calories from Fat 293
- Total Fat 32.6 g
- Saturated Fat 17.8 g
- Cholesterol 206.6 mg
- Sodium 336.0 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 0.3 g
- Sugars 0.8 g
- Protein 36.0 g
The following items or measurements are not included:
fresh sage leaves