Jovina Cooks Italian: Sage meatballs with Marsala wine sauce

Sage Meatballs with Marsala Wine Sauce

4 servings

Ingredients

• 1 pound ground beef
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/4 cup soft unsalted butter, divided
• 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

Directions

In a large bowl, combine 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.

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.

Remove the 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.