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Meatballs With Sage & Marsala

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“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!”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
  2. Chop half the sage leaves and add them to the meat mixture.
  3. Form into walnut sized balls and fry them in the butter until golden.
  4. Add the Marsala and let it cook down until it begins to thicken.
  5. Chop remaining sage and add to the sauce.
  6. Season to taste.
  7. Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
  8. They can cook gently for hours if need be.

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