Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce
Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce requires around 40 minutes from start to finish. One serving contains 1377 calories, 56g of protein, and 78g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up baby spinach, salt, gemelli pasta, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a rather expensive main course.
Instructions
Preheat the oven to 425 degrees F.
Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente.
While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste.
Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
In a deep skillet over medium heat melt butter.
Whisk flour into butter and cook a minute then whisk in wine and reduce by half.
Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
Shred the greens into thin strips.
Toss the pasta with the sauce.
Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.