Baked Veal Saltimbocca Meatballs in Brown Butter Sage Sauce
The classic Veal Saltimbocca alla Romana recipe in an easy to make Baked Meatball form! Served in a delicious Brown Butter Sage Sauce!
Equipment
- 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
Calories: 435kcalCarbohydrates: 5gProtein: 26gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 197mgSodium: 878mgPotassium: 443mgFiber: 1gSugar: 1gVitamin A: 795IUVitamin C: 0.003mgCalcium: 120mgIron: 2mg
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