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Meatballs With Sage & Marsala

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)163.2788
Energy (kCal)1427.2021
Carbohydrates (g)28.9495
Total fats (g)75.4821
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper. | 2. Chop half the sage leaves and add them to the meat mixture. | 3. Form into walnut sized balls and fry them in the butter until golden. | 4. Add the Marsala and let it cook down until it begins to thicken. | 5. Chop remaining sage and add to the sauce. | 6. Season to taste. | 7. Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened. | 8. They can cook gently for hours if need be. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 1 1/2 ground 911.2021 9.52 147.5603 31.4841
    breadcrumb breakfast 1/4 cup moistened - - - -
    parmesan cheese 3 tablespoons 55.5 6.0 6.0 0.75
    sage leaf 12 - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    salt - - - -
    pepper - - - -
    marsala 3/4 cup - - - -
    heavy cream 1/2 cup condenced 204.0 1.6440000000000001 1.704 21.648000000000003

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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