Meatballs With Sage & Marsala

• 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)

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.

ground veal, breadcrumbs, parmesan cheese, sage, butter, salt, pepper, marsala, heavy cream

Taken from www.food.com/recipe/meatballs-with-sage-marsala-110023 (may not work)