Meatballs With Sage & Marsala
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 680.38 g ground veal
- 59.14 ml breadcrumbs, moistened with milk (seasond is ok, the consistency should be that of hot breakfast cerial or polenta)
- 44.37 ml parmesan cheese
- 12 fresh sage leaves
- 44.37 ml butter
- salt
- pepper
- 177.44 ml dry marsala
- 118.29 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
Tweaks
-
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!