Recipe courtesy of Rachael Ray
Episode: Cheese Wiz
Save Recipe Print
Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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. Drain.

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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Veal Parmigiana

Recipe courtesy of Marie Ostrosky

Swedish Meatballs

Recipe courtesy of Alton Brown

Excellent Meatballs

Recipe courtesy of Anne Burrell

Meatball Subs

Recipe courtesy of Rachael Ray

Comfort Meatballs

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Mini Meatballs

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword