Best 9 Veal Meatballs With Fried Sage Recipes

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Are you craving tender, flavorful veal meatballs paired with the aromatic crunch of fried sage? This delectable dish combines the savory richness of veal with the earthy, nutty notes of sage, creating a culinary symphony that will tantalize your taste buds. Whether you're hosting a dinner party or looking for a cozy weeknight meal, this recipe for veal meatballs with fried sage is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL AND SAGE MEATBALLS WITH GORGONZOLA



Veal and Sage Meatballs with Gorgonzola image

Veal and Sage Meatballs with Gorgonzola

Provided by The Rachael Ray Staff

Number Of Ingredients 15

1 1/4 pound ground veal
1/2 to 3/4 cup fresh breadcrumbs
2 tablespoons heavy cream
1/8 teaspoon freshly grated nutmeg
Salt and pepper
4 ounces dry Gorgonzola cheese crumbles or blue cheese crumbles
7 or 8 fresh sage leaves
finely chopped
2 cloves garlic
finely chopped or grated
1 large free-range organic egg
beaten
3 tablespoons pignoli (pine nuts) toasted and finely chopped
2 to 3 tablespoons freshly grated Parmigiano-Reggiano cheese
2 teaspoons grated lemon zest (from an organic lemon)

Steps:

  • Preheat the oven to 375°F
  • Line a baking sheet with parchment paper Place the veal in a bowl
  • Add 1/2 cup of the breadcrumbs and moisten with the cream
  • Season the meat and bread with the nutmeg, salt and pepper
  • Add the Gorgonzola, sage, garlic, egg, pine nuts, Parm and lemon zest, and mix, adding another 1/4 cup breadcrumbs if the mixture seems too wet
  • Use a 2-ounce scoop or spoon, scoop out about 2 rounded tablespoons of the veal mixture and roll one test ball (about the size of an oversize walnut)
  • Roast for 15-18 minutes to taste for seasoning
  • Adjust the seasonings, if necessary, then roll the remaining balls and roast until very light golden and just cooked through, 15-18 minutes

VEAL MEATBALLS



Veal Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 24 meatballs; 6 to 12 servings

Number Of Ingredients 30

1 cup fresh bread, cubed
1/2 cup water
1/2 cup wine
1 cup finely minced yellow onion
1 clove garlic, minced
1/4 cup minced flat leaf parsley
1 teaspoon fried oregano
1 egg, slightly beaten
1 pound ground lean veal
Salt and freshly ground black pepper
1 teaspoon Essence, recipe follows
1/2 cup breadcrumbs
Olive oil, for frying
Kicked-up Tzatiziki Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence

Steps:

  • In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
  • Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

VEAL AND SAGE MEATBALLS AND PASTA WITH GORGONZOLA-WALNUT SAUCE



Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound gemelli pasta or other short cut pasta
Salt
1 pound ground veal
1 egg
2 cloves garlic, finely chopped
6 to 8 sage leaves, finely chopped, a couple of tablespoons
1/2 cup bread crumbs, a couple of handfuls
1/3 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg, eyeball it
Ground black pepper
Extra-virgin olive oil, for drizzling
3/4 cup chopped walnuts, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream
1 cup Gorgonzola, crumbled
3 to 4 cups (1 bunch) arugula or baby spinach, cleaned and trimmed

Steps:

  • Preheat the oven to 425 degrees F.
  • Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain.
  • While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
  • Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
  • In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
  • Shred the greens into thin strips.
  • Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.

VEAL MEATBALLS WITH BRAISED VEGETABLES



Veal Meatballs with Braised Vegetables image

We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the meatballs exceptionally tender.

Categories     Food Processor     Beef     Olive     Vegetable     Braise     Broil     Passover     Quick & Easy     Dinner     Veal     Kosher     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 15

2 1/2 cups reduced-sodium chicken broth (20 fl oz)
1/3 cup matzo meal
7 oz brine-cured green olives (1 cup medium), pitted
2 garlic cloves, chopped
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
1 lb ground veal
5 tablespoons olive oil plus additional for greasing pan
2 medium fennel bulbs (sometimes called anise; 2 lb total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
1 tablespoon water
2 1/4 teaspoons potato starch
Accompaniment: lemon wedges

Steps:

  • Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
  • While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.
  • Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
  • Preheat broiler. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.
  • Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
  • While meatballs are broiling, heat 3 tablespoons oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.
  • Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.
  • Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.

MEATBALLS WITH SAGE AND MARSALA



Meatballs With Sage And Marsala image

These meatballs are tender and moist and the flavor is enhanced with the addition of Marsala wine.

Provided by Deborah Mele

Categories     Meat - Veal

Time 40m

Number Of Ingredients 9

1 1/2 Pounds Ground Veal
1/4 Cup Soft Bread Crumbs Moistened With Milk
3 Tablespoons Grated Parmesan Cheese
8 Fresh Sage Leaves
3 Tablespoons of Butter
Salt & Pepper
3/4 Cup Dry Marsala Wine
1/2 Cup Chicken Broth
1/3 Cup Heavy Cream

Steps:

  • 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.

VEAL MEATBALLS



Veal Meatballs image

Categories     Bread     Sauce     Roast     Veal

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, finely diced (about 2 cups)
2 teaspoons salt
2 pounds ground veal
3 large eggs
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
1 carrot, finely diced (about 1 cup)
1 celery stalk, finely diced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Add the onions and salt. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
  • Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

VEAL MEATBALLS



Veal Meatballs image

A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.

Provided by KelBel

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground veal
1 egg white
1/2 cup parmesan cheese
1/2 cup Italian seasoned breadcrumbs
1 shallot, minced
1/4 teaspoon nutmeg

Steps:

  • Pre-heat oven to 400.
  • Combine all ingredients together.
  • Form into one inch balls.
  • Bake for 20-25 minutes.
  • Serve with your favorite sauce.

MEATBALLS WITH SAGE & MARSALA



Meatballs With Sage & Marsala image

I have used Thyme rather than Sage in the past and it was just as good. This is an easy recipe with AMAZING results. Its perfect for company and quite impressive. You can use ground Turkey rather than Veal if you like. I don't know where I got this from. The cooking & prep times are just guesses. Serve this as a main dish with pasta, risotto, rice or potatoes as a side or part of a larger Italian meal after the Pasta course with a steamed vegetable on the side. Make sure you have some bread for cleaning that plate!

Provided by Ilysse

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground veal
1/4 cup breadcrumbs, moistened with milk (seasond is ok, the consistency should be that of hot breakfast cerial or polenta)
3 tablespoons parmesan cheese
12 fresh sage leaves
3 tablespoons butter
salt
pepper
3/4 cup dry marsala
1/2 cup heavy cream (condenced milk works too, both whole and fat free)

Steps:

  • Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
  • Chop half the sage leaves and add them to the meat mixture.
  • Form into walnut sized balls and fry them in the butter until golden.
  • Add the Marsala and let it cook down until it begins to thicken.
  • Chop remaining sage and add to the sauce.
  • Season to taste.
  • Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
  • They can cook gently for hours if need be.

VEAL MEATBALLS WITH FRIED SAGE RECIPE



Veal Meatballs with Fried Sage Recipe image

Provided by KrissyW330

Number Of Ingredients 12

2 ounces crustless day-old bread, cut into 1-inch cubes (1 cup)
3/4 cup milk
1 pound ground veal (see Note)
2 scallions, minced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons unsalted butter
12 sage leaves
All-purpose flour, for dusting
3/4 cup dry white wine
6 tablespoons vegetable stock or low-sodium broth

Steps:

  • In a small bowl, soak the bread in the milk until softened, about 10 minutes. 2. In a large bowl, combine the veal with the scallions, garlic, salt and pepper. Squeeze the bread dry and add it to the veal. Using your hands, mix the ingredients thoroughly and shape into 30 meatballs. Transfer to a baking sheet. 3. In a large skillet, melt the butter. Add the sage leaves, laying them flat, and cook over moderately high heat until crisp, about 2 minutes; transfer to a plate. 4. Dust the meatballs lightly with flour and shake off the excess. Add the meatballs to the skillet and cook them over moderate heat until browned all over and cooked through, about 12 minutes. Transfer to a platter and keep warm. 5. Add the wine to the skillet and simmer over moderately high heat, scraping up the browned bits on the bottom of the skillet, until almost evaporated, 5 minutes. Add the vegetable stock and simmer until slightly reduced, about 2 minutes. Transfer the meatballs to a platter and pour the pan sauce over them. Garnish with the fried sage leaves and serve. Make Ahead The uncooked meatballs can be refrigerated overnight. Notes These meatballs are also delicious when made with ground pork or a mixture of ground pork and veal.

Tips:

  • Choose the right veal. Look for veal that is light pink in color with a fine grain. Avoid veal that is dark red or has a coarse grain, as this indicates that the animal was older and the meat will be tougher.
  • Grind the veal yourself. This will ensure that you get the best quality meat and that it is ground to the right consistency. If you don't have a meat grinder, you can ask your butcher to grind it for you.
  • Use fresh herbs and spices. This will give your meatballs the best flavor. Avoid using dried herbs and spices, as they will not have as much flavor.
  • Don't overmix the meatball mixture. Overmixing will make the meatballs tough. Mix the ingredients just until they are combined.
  • Cook the meatballs over medium heat. This will help them cook evenly and prevent them from burning.
  • Fry the sage leaves just before serving. This will give them a crispy texture and a nutty flavor.

Conclusion:

Veal meatballs with fried sage is a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are tender and flavorful, and the fried sage leaves add a crispy texture and a nutty flavor. This dish is sure to be a hit with your family and friends.

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