Meat Balls with Sage

(Polpettine Alla Salvia)

2 cups lean ground beef
8 sage leaves
1/4 cup butter
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
All-purpose flour
4 tablespoons Marsala

Mix together the meat, the finely chopped sage leaves, half the butter, the grated Parmesan cheese and the salt. Mix until well blended and shape into small balls with floured hands. Melt the remaining butter in a skillet and then fry the meat balls in the hot butter for 5 to 7 minutes until golden brown. Pour in the Marsala, leave to evaporate, then serve the meat balls piping hot with their cooking juices.

Makes 4 servings

MAIN MENU