Veal Saltimbocca is one of our favorite Italian recipes for veal dishes and we thought it would be a great candidate for a meatball. And bingo! These delicious meatballs are packed with flavor and they definitely "jump into your mouth!" They’re simple, quick to make, and can be used in a variety of ways. We know you will love this recipe for Baked Veal Saltimbocca Meatballs in Brown Butter Sage Sauce.

Need a classic Italian version of this recipe? Check out our recipe for Saltimbocca alla Romana.
Looking for more Italian veal recipes? Try out our Italian White Ragù with Veal and Pork (Ragù Bianco).
Jump to:
- What is Veal Saltimbocca?
- Veal vs Beef Meatballs?
- Why You’ll Love this Recipe
- Substitutions
- How to Make Baked Veal Saltimbocca Meatballs
- Equipment
- Step-by-Step Instructions
- Storage
- Top tip
- Troubleshooting
- What to Make with Veal Saltimbocca Meatballs
- What Wines Pair with Veal Saltimbocca Meatballs
- Mangiamo Cookbook
- FAQ
- Related
- Pairing
- 📖 Recipe
- Food safety
What is Veal Saltimbocca?
Veal Saltimbocca, or Saltimbocca alla Romana, is an Italian dish originating from Rome. Saltimbocca translates to “jumps in mouth,” which is appropriate as the dish packs a great punch of flavors. The veal scallopini has sage and prosciutto as the main components. Traditional Saltimbocca alla Romana is cooked in butter and white wine and can either be rolled up before cooking or kept flat with the prosciutto and sage held to the veal with toothpicks. It’s personal preference as to how it is assembled, but either way they are absolutely delicious!
Saltimbocca alla Romana is traditionally made with veal scallopini (pounded veal cutlets), but we have also made it with chicken and pork, and all these versions are fantastic!
Check out our recipe for chicken piccata (can also be made as veal piccata) for another classic Roman recipe.
Veal vs Beef Meatballs?
Obviously, veal and beef are different proteins, even though they both come from cattle. When made into a meatball, beef can vary widely due to the type of beef used when grinding. Ground beef meatballs can range from extremely lean to extremely fatty - with fans all over the spectrum. Beef has that distinctive “beefy” flavor, dark caramelized color when cooked, and can be adapted to many cuisines.
Veal, on the other hand, is generally leaner and lighter than beef. The flavor is sweeter but more subtle. Veal is also more tender, generally speaking, and is much lighter in color and density. While beef meatballs take well to many aggressive flavors, veal is better paired with just a few good flavors that compliment each other. Ground veal is different but somewhat similar to pork or chicken in flavor and texture.
For more delicious Italian meatballs, check out this post for Italian Meatball Sub Sandwiches!
Why You’ll Love this Recipe
- Veal meatballs are tender and juicy!
- Oven baked meatballs are easy to make
- They have an insanely delicious flavor
- They freeze well
- They reheat well
Ingredients
Here is what you need to make Veal Saltimbocca Meatballs:

- Ground veal: Ground veal has become increasingly easier to source and is delicious, lean, and a perfect candidate for meatballs. We find it at our local grocery stores near the other ground meats.
- Prosciutto: Sliced prosciutto is one of the most important ingredients in veal saltimbocca and this meatball recipe. Prosciutto di Parma is very easy to find in grocery stores, but we love using Prosciutto di San Daniele. It is slightly sweeter than the Parma variety, but it is more difficult to find. Any sliced prosciutto will work in this recipe.
- Fresh sage leaves: The herbal, floral, and earthy flavor of sage is distinctive and another important ingredient for Saltimbocca.
- Red pepper flakes: We add a small amount of crushed red pepper flakes for a bit of distinctive flavor and spice in the meatballs themselves. There isn't enough in here to make this dish spicy though.
- Kosher salt and black pepper
- Egg yolk: The egg yolk helps with the richness of the meatballs since veal is lean, and it also acts as a binding agent.
- Bread crumbs: We love using panko breadcrumbs here to help bind the meatballs and we toast them first for some additional flavor. Any Italian breadcrumb can work here as well.
- Extra virgin olive oil: The olive oil also helps add richness and mouthfeel to the meatballs. It doesn't have to be the highest quality EVOO.
- Parmesan cheese: We don't use too much Parmesan in this recipe, but we use the authentic Parmigiano Reggiano and it adds nice flavor and richness to the meatballs.
- Unsalted butter: Unsalted butter is the base of the brown butter that is used to make the sauce
- Dry white wine: When dry white wine is added to the brown butter, the flavor and texture of the sauce comes together! We love a citrusy, but dry sauvignon blanc or pinot grigio here.
See recipe card below for quantities.
Substitutions
Here are a few common substitutions for the ingredients in this Italian veal meatball recipe:
- Fresh sage leaves: Dried sage can be used, but fresh sage is more pungent and has more flavor.
- Prosciutto: You could use a different type of cured ham (such as Jamón Ibérico from Spain, Presunto from Portugal, any other prosciutto from Italy or Culatello).
- Parmesan: This can be replaced with pecorino cheese with good results.
- Ground veal: If you cannot find ground veal, or you want to use a different protein, we recommend ground pork, chicken or turkey.
How to Make Baked Veal Saltimbocca Meatballs
These meatballs are quite simple to make and we bake them, so there is not much of a mess either! Just combine the ingredients, place on a sheet tray, and bake until done!
Equipment
Here is what you need to make this dish
- Large bowl to mix ingredients
- Sheet tray to bake the meatballs
- Sauté pan to toast the breadcrumbs and make the sauce
Step-by-Step Instructions
Step 1: Toast the Panko
- Over medium heat add the breadcrumbs to the dry sauté pan. Cook the breadcrumbs, flipping or stirring often, until the breadcrumbs are a golden brown color (approx 3 minutes). Remove from the heat and let the breadcrumbs cool on a plate while you prepare the rest of the ingredients.
Step 2: Combine ingredients
- Combine all of the ingredients for the meatballs in a large bowl. We use gloves and mix by hand.
Step 3: Shape Meatballs
- Preheat the oven to 375°F. Shape the meat mixture into 1 inch balls and place on a parchment paper lined baking sheet. You should have between 25 and 30 meatballs.
Step 4: Bake the meatballs
- Place the meatballs in the preheated oven and bake for about 20-25 minutes. Check the meatballs for doneness starting at 20 minutes. We cut one in half and make sure it is cooked, but you can also use an instant read thermometer (an internal temperature of 160° is perfect as they will carry over to 165°F).
Step 5: Make the sauce
- Melt the butter in the sauté pan over medium heat. Continue to cook the butter until it just starts turning brown and has a nutty smell (approx 5 minutes). Add some salt, pepper, and chopped fresh sage for a few seconds. Then add the wine and whisk. The wine will bubble significantly. Cook the sauce and whisk for a few minutes until it thickens some and combines with the butter well. Taste for seasoning and adjust for salt and pepper to taste. Serve the sauce over the meatballs, or toss with your favorite pasta if you wish!

Variations
This recipe is really for a meatball version of the classic flavors of veal saltimbocca so any variations will make it significantly different, however here are a couple ways to change up this recipe:
- Change the herbs: You could replace the sage with rosemary, thyme, and/or oregano or even fresh parsley for a different earthy and herby flavor.
- Use a different protein: A lean high quality pork can be substituted for the veal, but the flavor and texture will be slightly different - good but not as magical in our opinion! You could certainly use beef, chicken, or turkey if desired as well.
- Gluten free: If you need to make these meatballs gluten free, simply use Gluten Free Panko Breadcrumbs instead.
- Serve with a different sauce: Brown butter sage sauce is a favorite sauce of ours, and is perfect with these meatballs. You can, of course, serve these meatballs in a different sauce, such as a tomato sauce (or sugo di pomodoro), marinara sauce, or even a parmesan sage cream sauce!
Storage
How to store leftover veal meatballs:
- Store baked veal meatballs in an airtight container in the refrigerator for up to 5 days.
How to reheat leftover veal meatballs?
- You can reheat leftover veal meatballs in a covered skillet over medium-low heat and a teaspoon of water, shaking the pan often to turn the meatballs until warmed through. Alternatively, a covered casserole dish in a 325°F oven is a good option, but it will take longer to warm them through.
Can you freeze veal meatballs?
- You can freeze fully cooked meatballs for up to 3 months with pretty good results. To reheat, just thaw then reheat as instructed above.
Top tip
Keep the meatballs small - they should be smaller than the size of a golf ball (we like 1”). Larger meatballs will flatten on themselves while baking and won’t end up as round. Additionally the cook time and temperature in this recipe will be off if the meatballs are larger.
Troubleshooting
If you use this recipe, you shouldn’t have any issues. If you cook the butter for the sauce too long (the milk solids in the butter go past golden brown to dark brown/black) then start over with the sauce. Unfortunately it can’t be saved and you’ll be left with a bitter, off-tasting sauce if you use it, so just cut your losses and start the sauce over.
What to Make with Veal Saltimbocca Meatballs
Pasta of course! We love homemade fettuccine with these, but any pasta is amazing.
You can also serve them with polenta, farro, mashed potatoes, rice, or even cauliflower puree for something a bit lighter. You have a sauce so if you’re not making pasta or any other items above, serve with your favorite crusty Italian or French bread so sopping up the sauce!
What Wines Pair with Veal Saltimbocca Meatballs
Ironically, an Italian or French rosé is actually a better pairing than white wines with these meatballs - even the one you use in the sauce. But we prefer red wine with these meatballs. A lighter bodied red works well and Chianti or any 100% sangiovese wine is perfect. Another great option is a lighter bodied pinot noir. But if you prefer white wine, we recommend drinking the wine you used to make the sauce.

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FAQ
Veal has a unique flavor and texture that works well in meatballs either on its own or combined with other meats. The result is a super tender and juicy meatball!
Either works well and there really isn't a best way to make these. You can even do a little of both - sear the meatballs to get some browning on the outside, then pop in the oven to finish. We prefer to cook these meatballs in the oven for ease and we get the amount of browning we like.
The highest quality pork is the closest thing, but there really isn’t a direct substitute. For ground veal, you could certainly find similarities with ground pork, chicken and turkey in texture.
We prefer a small amount of panko breadcrumbs and an egg yolk when we bind our meatballs. It works well and doesn’t cloud the flavor profile of what we are trying to achieve, regardless of the type of meatball.
Related
Looking for other Italian recipes like this? Try these:
- Three Cheese Stuffed Shells with Spicy Italian Sausage Sauce
- Balsamic Green Beans with Sliced Almonds
- Brothy Italian Sausage and White Bean Soup
- Butternut Squash Ravioli with Rosemary Cream Sauce
Pairing
These are our favorite desserts to serve with this recipe:
- Soft Pumpkin Ricotta Cookies with Cream Cheese Frosting
- Limoncello Ricotta Tiramisù (Easy Twist on Classic Tiramisù)
- Classic Easy Vanilla Panna Cotta with Blueberry Compote
- Chocolate Orange Italian Cannoli (Easy Homemade Recipe)
📖 Recipe

Baked Veal Saltimbocca Meatballs in Brown Butter Sage Sauce
Equipment
- 1 Large bowl
- 1 Large sauté pan
- 1 Large sheet tray with parchment paper
Ingredients
For the Meatballs:
- ¼ cup panko breadcrumbs
- 1 lb ground veal
- 1 teaspoon kosher salt
- Pinch of black pepper
- 1 teaspoon crushed red pepper flakes
- 4 slices prosciutto finely chopped
- 2 Tablespoons fresh sage finely chopped
- 1 teaspoon extra virgin olive oil
- 1 egg yolk
- ¼ cup grated Parmesan cheese
For the Sauce:
- 6 Tablespoons unsalted butter
- Pinch of kosher salt and black pepper
- 2 teaspoons finely chopped fresh sage
- ⅓ cup dry white wine
Instructions
- Add the breadcrumbs to a dry sauté pan over medium heat. Cook the breadcrumbs, flipping or stirring often, until the breadcrumbs are a golden brown (approx 3 minutes). Remove from the heat and let the breadcrumbs cool on a plate¼ cup panko breadcrumbs
- Combine all of the ingredients for the meatballs in a large bowl. We use gloves and mix by hand.1 lb ground veal, 1 teaspoon kosher salt, Pinch of black pepper, 1 teaspoon crushed red pepper flakes, 4 slices prosciutto, 2 Tablespoons fresh sage, 1 teaspoon extra virgin olive oil, 1 egg yolk, ¼ cup grated Parmesan cheese, ¼ cup panko breadcrumbs
- Preheat the oven to 375°F. Shape the meatballs into about 1” balls and place on a parchment lined baking sheet. You should have between 25 and 30 meatballs
- Place the meatballs in the preheated oven and bake for about 25 minutes. Check the meatballs for doneness starting at 20 minutes. We cut one in half and make sure it is cooked, but you can also use an instant read thermometer (160° is perfect as they will carry over to 165°F).
- Melt the butter in the sauté pan over medium heat. Continue to cook the butter until it is just turning brown and has a nutty smell (approx 5 minutes). Add some salt, pepper, and chopped fresh sage for a few seconds. Then add the wine and whisk. The wine will bubble significantly. Cook the sauce and whisk for a few minutes until it thickens some and combines well. Taste for seasoning and adjust with salt and pepper to taste.6 Tablespoons unsalted butter, Pinch of kosher salt and black pepper, 2 teaspoons finely chopped fresh sage, ⅓ cup dry white wine
- Serve with the meatballs with the sauce, or toss with pasta if you wish!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Angela says
Fantastic meatball recipe! The all veal meatballs are so tender and they have tons of flavor from the saltimbocca ingredients!