Sage Meatballs with Marsala Wine Sauce
Region: Italy
Category: Beef
Season: Any
Difficulty: Easy

The meatballs are formed with fresh sage and Parmesan cheese and during their cooking are coated in a delicious, slightly sweet sauce made from Marsala wine.  Serve them on a bed of plain pasta or preceeded by Spaghetti with Broccoli, Lemon Zest, and Ground Almonds (see below).

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 25 minutes

1 pound ground beef

2 tablespoons freshly grated Parmigiano-Reggiano cheese

1/4 cup unsalted butter

1 1/2 tablespoons fresh sage leaves (about 20 leaves), very finely chopped

Salt to taste

All-purpose flour for dredging

1/4 cup sweet Marsala wine

1. In a large bowl, knead the meat, parmigiano, half the butter, the sage, and salt until they are very well blended, using your hands.  Form small meatballs about 1 1/2 inches in diameter using cold wet hands to keep the meat from sticking.  Roll the meatballs in the flour and set aside.

2. In a large skillet, melt the remaining butter over medium heat, then cook the meatballs until brown, 7 to 8 minutes.  Shake the skillet often so they don't stick.  If they do stick loosen them with a spatula, not a fork.

3. Remove excess fat from the skillet with a spoon and discard.  Once the meatballs are brown, pour in the Marsala wine and continue cooking until it is almost evaporated, about 2 minutes.  Serve immediately.

Variation: 

Note: 

Posted: 12/11/2006

Referenced Recipes:

Spaghetti with Broccoli, Lemon Zest, and Almonds