Shelly's Recipe

*VEAL MEATBALLS IN A SAGE MARSALA WINE SAUCE*

Category: Meatballs

1 1/2 lbs ground veal
1/4 cup soft bread crumbs moistened with milk
3 tbsp grated parmesan cheese
10 fresh sage leaves
3 tbsp butter
salt & pepper
3/4 cup dry marsala wine
1/2 cup chicken broth
1/3 cup heavy cream

Mix together the veal, bread crumbs, cheese and a dash of salt and pepper. Finely chop half the sage leaves and add these. Form into balls about the size of walnuts, and fry these until golden in the butter.

Add the wine and broth, let it cook down until it is reduced by half. Coarsely chop the remaining sage leaves and add these to the sauce. Season with salt & pepper and add the cream. Cook for a few minutes until the meatballs are cooked through and the sauce has thickened. Serve the meatballs with the sauce spooned over the top, and garnish with fresh sage. Serves 4 to 6