Ingredients
- ½ lb. each veal and pork, or other ground meats
- 1 egg
- ¼ cup grated Parmesan cheese, more for garnish
- ¼ cup chopped fresh parsley leaves
- ¼ cup minced onion
- Salt and pepper to taste
- 1 lb. fresh or dried pasta, any kind
- 4 tablespoons butter
- 20 sage leaves.
Directions
1. In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper. Mix well but do not knead. Form into balls ½ inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it. |
2. Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy. Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes. |
3. Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve, passing grated Parmesan at the table. |
