Meatballs With Sage & Marsala

1. 1

   Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.

2. 2

   Chop half the sage leaves and add them to the meat mixture.

3. 3

   Form into walnut sized balls and fry them in the butter until golden.

4. 4

   Add the Marsala and let it cook down until it begins to thicken.

5. 5

   Chop remaining sage and add to the sauce.

6. 6

   Season to taste.

7. 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. 8

   They can cook gently for hours if need be.

* Per serving · 4 servings · Values may vary.

No additional tips available.