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Simple Steps to Make Authentic Marsala Meatballs with Sage

marsala meatballs

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.

  1. 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.
  2. 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.
  3. 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.
  4. When the aroma of the wine has dissipated, add the broth, and cook until the liquid is reduced by half.
  5. 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.
  6. Add the meatballs and cook until the meatballs are warmed all the way through and the sauce has thickened.
  7. 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

Buon Mangiata!


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