Meatballs With Sage & Marsala
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 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
- salt
- pepper
- 3⁄4 cup dry marsala
- 1⁄2 cup heavy cream (condenced milk works too, both whole and fat free)
Directions
- 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.
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