Veal and Sage Meatballs and Pasta With Gorgonzola-Walnut Sauce Recipe

Name: Veal and Sage Meatballs and Pasta With Gorgonzola-Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb gemelli pasta or 1 lb other short cut pasta; salt; 1 lb ground veal; 1 egg; 2 garlic cloves, finely chopped; 6 -8 sage leaves, finely chopped, a couple of tablespoons; ½ cup breadcrumbs, a couple of handfuls; ⅓ cup grated parmigiano-reggiano cheese; ¼ teaspoon freshly grated nutmeg, eyeball it; ground black pepper; extra virgin olive oil, for drizzling; ¾ cup chopped walnuts, divided; 2 tablespoons butter; 2 tablespoons all-purpose flour; ½ cup dry white wine; 1 cup chicken stock; 1 cup cream; 1 cup gorgonzola, crumbled; 3 -4 cups arugula or 3 -4 cups Baby Spinach, cleaned and trimmed

Servings: persons

1 lb gemelli pasta or 1 lb other short cut pasta
salt
1 lb ground veal
1 egg
2 garlic cloves, finely chopped
6 -8 sage leaves, finely chopped, a couple of tablespoons
½ cup breadcrumbs, a couple of handfuls
⅓ cup grated parmigiano-reggiano cheese
¼ teaspoon freshly grated nutmeg, eyeball it
ground black pepper
extra virgin olive oil, for drizzling
¾ cup chopped walnuts, divided
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup dry white wine
1 cup chicken stock
1 cup cream
1 cup gorgonzola, crumbled
3 -4 cups arugula or 3 -4 cups Baby Spinach, cleaned and trimmed

1
Preheat the oven to 425 degrees F. Place water on to boil for pasta.
2
When it comes to a boil, salt the water and cook pasta to al dente.
3
Drain.
4
While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste.
5
Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls.
6
Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
7
Toast the walnuts and place them into a food processor.
8
Grind the walnuts and reserve.
9
In a deep skillet over medium heat melt butter.
10
Whisk flour into butter and cook a minute then whisk in wine and reduce by half.
11
Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low.
12
Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
13
Shred the greens into thin strips.
14
Toss the pasta with the sauce.
15
Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.

1156

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb gemelli pasta or 1 lb other short cut pasta, salt, 1 lb ground veal, 1 egg, and more.

Yes, Veal and Sage Meatballs and Pasta With Gorgonzola-Walnut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal and Sage Meatballs and Pasta With Gorgonzola-Walnut Sauce

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