Here is simple steps to make an authentic Marsala Meatballs with Sage. These authentic and homemade meatballs with Marsala wine are a crowd-pleaser!
- 1 ½ lbs. ground veal or pork
- 3-4 tbsp. freshly grated cheese
- 3 tbsp. butter – unsalted
- ¼ cup soft breadcrumbs -moistened with milk
- ½ cup chicken broth
- 8 fresh sage leaves
- ¾ cup good dry Marsala wine
- 1/3 cup heavy cream
It is not always easy to get veal, so a good alternative is pork.
- Mix together the veal or pork, moistened breadcrumbs, your favorite cheese and a few pinches of sea salt and freshly ground black pepper. Mince half of the sage leaves and mix these in too.
- Grab bits of meat and form into little balls, a little larger than a walnut. Fry them in butter until they are golden and crisp.
- Add the wine and scrape up any bits on the bottom of the pan with a wooden spoon. Be sure to use a good wine that you would enjoy sipping and not a cooking Marsala.
- When the aroma of the wine has dissipated, add the broth, and cook until the liquid is reduced by half.
- Chop the remaining sage leaves and add these to the sauce. Let it simmer for a few minutes and then taste for salt and pepper. Simmer for a few more minutes and add the cream. Stir it until well incorporated.
- Add the meatballs and cook until the meatballs are warmed all the way through and the sauce has thickened.
- Serve this dish with the sauce spooned over the meatballs and with a side of spaetzle or rice and a nice salad.
Special note: Don’t forget some crusty Italian bread and “fare la scarpetta” (get the little shoe) to soak up any liquid. Enjoy!
Click here to see spaetzle recipe