Meatballs with Sage And Marsala
- 1- 1/2 pound Ground Veal
- 1/4 cups Soft Breadcrumbs Moistened With Milk
- 3 Tablespoons Grated Parmesan Cheese
- 10 whole Fresh Sage Leaves
- 3 Tablespoons Butter
- Salt and Pepper
- 3/4 cups Dry Marsala Wine
- 1/2 cups Chicken Broth
- 13 cups Heavy Cream
- Mix together the veal, bread crumbs, cheese and a dash of salt and pepper.
- Finely chop half the sage leaves and add these.
- Form into balls about the size of walnuts, and fry these in the butter until golden.
- Add the wine and broth, let it cook down until it is reduced by half.
- Coarsely chop the remaining sage leaves and add these to the sauce.
- Season with salt and pepper and add the cream.
- Cook for a few minutes until the meatballs are cooked through and the sauce has thickened.
- Serve the meatballs with the sauce spooned over the top, and garnish with fresh sage.
- Note: I use veal in this recipe, but you could certainly use either ground beef or turkey instead if you preferred.
- The recipe can be prepared ahead and reheated, but you may need to add a little additional Marsala wine to have enough sauce.
- Serve with soft polenta, garlic mashed potatoes, or buttered egg pasta.
breadcrumbs, parmesan cheese, butter, salt, marsala wine, chicken broth, heavy cream
Taken from tastykitchen.com/recipes/main-courses/meatballs-with-sage-and-marsala/ (may not work)