The classic Veal Saltimbocca alla Romana recipe in an easy to make Baked Meatball form! Served in a delicious Brown Butter Sage Sauce!

Tender and juicy

Easy to make

Insanely delicious flavor!

Meatballs freeze well

Easy to reheat

For the Meatballs: – ¼ cup panko breadcrumbs – 1 lb ground veal – 1 teaspoon kosher salt – Pinch of black pepper – 1 tSP crushed red pepper – 4 slices prosciutto – 2 TBSP fresh sage – 1 tSP extra virgin olive oil – 1 egg yolk – ¼ cup Parmesan cheese For the Sauce: – 6 TBSP unsalted butter – Pinch of salt and pepper – 2 tSP fresh sage – ⅓ cup dry white wine

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.