in Italy

Meatballs with sage and Marsala

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Ingredients for 4 servings:

  • 8 sage leaves (or more to taste)
  • 20 g butter, soft
  • salt and pepper
  • 2 tbsp Parmesan, freshly grated
  • 500 g minced beef
  • 4 tbsp Marsala
  • 30 g butter
  • possibly ham

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Small delicacies, suitable as a side dish to pasta or as an amuse-bouche for an Italian evening….

Finely chop the sage. Mix the ground beef with 20g of softened butter, a generous amount of salt, pepper, and Parmesan cheese, and form small dumplings. Fry them in 30g of heated butter for about 5-6 minutes until lightly browned on all sides. It’s recommended to coat the dumplings lightly in flour beforehand. Drizzle the Marsala cheese over the meatballs and let it evaporate slightly. Very finely chopped ham (or blended in a food processor) is also delicious in the minced beef mixture, but be careful with the additional salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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