Veal Meatballs with Fried Sage Leaves Recipe

Name: Veal Meatballs with Fried Sage Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces crustless day-old bread, cut into 1-inch cubes (1 cup); 3/4 cup milk; 1 pound ground veal (see Note); 2 scallions, minced; 1 garlic clove, minced; 1 teaspoon salt; 1/4 teaspoon freshly ground pepper; 4 tablespoons unsalted butter; 12 sage leaves; All-purpose flour, for dusting; 3/4 cup dry white wine; 6 tablespoons vegetable stock or low-sodium broth

Servings: persons

2 ounces crustless day-old bread, cut into 1-inch cubes (1 cup)
3/4 cup milk
1 pound ground veal (see Note)
2 scallions, minced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons unsalted butter
12 sage leaves
All-purpose flour, for dusting
3/4 cup dry white wine
6 tablespoons vegetable stock or low-sodium broth

1
In a small bowl, soak the bread in the milk until softened, about 10 minutes.
2
In a large bowl, combine the veal with the scallions, garlic, salt and pepper.
3
Squeeze the bread dry and add it to the veal.
4
Using your hands, mix the ingredients thoroughly and shape into 30 meatballs.
5
Transfer to a baking sheet.
6
In a large skillet, melt the butter.
7
Add the sage leaves, laying them flat, and cook over moderately high heat until crisp, about 2 minutes; transfer to a plate.
8
Dust the meatballs lightly with flour and shake off the excess.
9
Add the meatballs to the skillet and cook them over moderate heat until browned all over and cooked through, about 12 minutes.
10
Transfer to a platter and keep warm.
11
Add the wine to the skillet and simmer over moderately high heat, scraping up the browned bits on the bottom of the skillet, until almost evaporated, 5 minutes.
12
Add the vegetable stock and simmer until slightly reduced, about 2 minutes.
13
Transfer the meatballs to a platter and pour the pan sauce over them.
14
Garnish with the fried sage leaves and serve.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 ounces crustless day-old bread, cut into 1-inch cubes (1 cup), 3/4 cup milk, 1 pound ground veal (see Note), 2 scallions, minced, and more.

Yes, Veal Meatballs with Fried Sage Leaves falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Veal Meatballs with Fried Sage Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions