Ingredients

The following ingredients have 4 Servings
  • 1 pound ground veal
  • 1/3 cup breadcrumbs
  • 1 clove of garlic, finely chopped
  • 1/2 yellow onion, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 egg
  • salt and pepper to taste
  • 1/2 yellow onion, sliced
  • 2 cloves of garlic, chopped
  • 2/3 cup dry marsala wine
  • 1 cup chicken stock
  • 1 tablespoon fresh rosemary, chopped
  • 1/3 cup heavy cream
  • 1 10 ounces bag of spinach, washed and roughly chopped

Instruction

  • Mix all of the ingredients together for the meatballs. Roll into 1 – 1 ½” meatballs.
  • Heat 2 tablespoons of oil in a large sauté pan over medium high heat. Place meatballs in pan, but don’t crowd the pan, sauté in two batches if needed. Brown on all sides. Then remove to a plate.
  • Add spinach to remaining oil in pan and cook until just barely wilted. Sprinkle with salt, to preserve color, and remove to another plate.
  • While keeping pan on heat, add more oil if needed and onions and garlic. If there is some spinach water left in the pan, that’s fine. Sauté until onions are translucent, about 3 minutes. Then add the meatballs back to the pan. Add in marsala, chicken stock, and rosemary, reduce heat and simmer, covered for about 20 minutes.
  • After 20 minutes, remove lid and continue simmering for another 10 minutes. Season with salt and pepper. Just before serving add in cream to help thicken the sauce.
  • Serve as is, or spoon over your favorite pasta. To serve over pasta, place pasta on a plate or bowl, add spinach on top of pasta, then spoon meatballs and sauce over everything.