Veal and Sage Meatballs and Pasta with Gorgonzola Walnut Sauce
Indulge in the luxurious flavors of our Veal and Sage Meatballs and Pasta with Gorgonzola Walnut Sauce, a dish that seamlessly blends rustic comfort with gourmet sophistication. Tender, herbaceous veal meatballs infused with fresh sage and Parmesan are pan-seared to golden perfection, then served atop a bed of sumptuous fettuccine. The star of the dish is the creamy gorgonzola walnut sauce, a rich, velvety blend of tangy blue cheese, toasted walnuts, and a hint of nutmeg that coats each ribbon of pasta beautifully. Perfect for dinner parties or an elevated weeknight meal, this recipe is a masterful combination of texture, aroma, and flavor. Garnished with fresh parsley for a vibrant finish, this decadent pasta dish is sure to impress any palate.
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Recipe Information
Ingredients
- 1 lb ground veal
- 2 tbsp fresh sage, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 0.5 cup breadcrumbs
- 3 tbsp milk
- 0.25 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 12 oz fettuccine or tagliatelle pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 0.75 cup gorgonzola cheese, crumbled
- 0.5 cup walnuts, toasted and chopped
- 0.25 tsp nutmeg, freshly grated
- 2 tbsp parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine ground veal, sage, minced garlic, egg, breadcrumbs, milk, grated parmesan, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Roll the mixture into small, golf-ball-sized meatballs. Set the formed meatballs on a plate or tray.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned all over and cooked through (about 8-10 minutes). Remove meatballs and set aside.
Cook the fettuccine or tagliatelle pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to make a roux and cook for 1 minute, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 3-4 minutes, stirring frequently, until thickened.
Add the crumbled gorgonzola cheese to the sauce and stir until melted and smooth. Stir in the toasted walnuts, freshly grated nutmeg, and season with salt and pepper to taste.
If the sauce is too thick, add a few tablespoons of reserved pasta water to reach your desired consistency.
Toss the cooked pasta with the gorgonzola walnut sauce to coat evenly. If needed, add a bit more reserved pasta water to loosen the sauce.
Plate the pasta and top with the veal and sage meatballs. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 6231 mg | 271% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 28.7 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1862 mg | 143% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
