Veal Meatballs with Fried Sage Leaves
Veal polpette, a classic Roman dish, is always on the menu at 'Gusto's Osteria. Instead of bathing them in a heavy tomato sauce, Marco Gallotta douses them with a white-wine pan sauce.Plus: More Beef Recipes and Tips
The uncooked meatballs can be refrigerated overnight.
These meatballs are also delicious when made with ground pork or a mixture of ground pork and veal.
The light, mild veal and the slightly bitter sage are best matched with the dry, savory, spicy flavors of a medium-bodied Sangiovese-based wine.