Meatballs with Sage and Marsala Wine
Polpettine alla Salvia
1 ½ Lbs lean minced (ground) beef
12 sage leaves, chopped fine
3 oz unsalted butter
1 ½ oz fresh grated Parmesan cheese
salt and pepper
3 ½ oz dry Marsala wine (or mediun dry sherry)
Mix meat with sage leaves, half the butter, and the Parmesan cheese. Season to taste and let the mixture rest in the refrigerator for thirty or more minutes.
Form the mixture into small balls a little larger than a walnut, which should also bring the temp of the balls up to room temp, and then brown themin the remaining butter. When they are cooked pour the wine over them, allow a few minutes for evaporation, and then serve the meatballs in their own savory gravy.
Polpettine alla Salvia
1 ½ Lbs lean minced (ground) beef
12 sage leaves, chopped fine
3 oz unsalted butter
1 ½ oz fresh grated Parmesan cheese
salt and pepper
3 ½ oz dry Marsala wine (or mediun dry sherry)
Mix meat with sage leaves, half the butter, and the Parmesan cheese. Season to taste and let the mixture rest in the refrigerator for thirty or more minutes.
Form the mixture into small balls a little larger than a walnut, which should also bring the temp of the balls up to room temp, and then brown themin the remaining butter. When they are cooked pour the wine over them, allow a few minutes for evaporation, and then serve the meatballs in their own savory gravy.
