Baked Veal Saltimbocca Meatballs in Brown Butter Sage Sauce

Veal Saltimbocca is among our go-to Italian recipes for veal dishes, and we believed it would make a fantastic meatball variation. And we were right! These flavorful meatballs are bursting with taste and truly “jump into your mouth!” They’re easy and quick to whip up, making them versatile for different meals. We are confident you’ll adore this recipe for Baked Veal Saltimbocca Meatballs in Brown Butter Sage Sauce.

Craving a traditional Italian take on this dish? Take a peek at our recipe for Saltimbocca alla Romana.

If you want to explore more Italian veal recipes, try our Italian White Ragù with Veal and Pork (Ragù Bianco).

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What is Veal Saltimbocca?

Veal Saltimbocca, or Saltimbocca alla Romana, hails from Italy, specifically Rome. The translation of Saltimbocca means “jumps in mouth,” reflecting the dish’s robust flavors. This enticing dish features veal scallopini paired with sage and prosciutto as key ingredients. Traditionally, Saltimbocca alla Romana is cooked in butter and white wine, either rolled or left flat, with prosciutto and sage held in place with toothpicks for personal preference. Both preparations are mouthwateringly delightful!

While the traditional recipe primarily features veal scallopini, we’ve also enjoyed making it with chicken and pork, all yielding fantastic results!

For another classic Roman creation, check out our recipe for chicken piccata, which can also be adapted for veal.

Veal vs Beef Meatballs?

Veal and beef, while both derived from cattle, exhibit distinct characteristics. Ground beef can vary in fat content and flavor depending on the cut used, embracing a richer and darker appearance when cooked. It meshes well with a plethora of cuisines.

Contrastingly, veal tends to be leaner and lighter, boasting a subtler sweetness. Its tenderness exceeds that of beef, contributing a lighter color and texture. While beef carries bold flavors beautifully, veal pairs best with a few complementary tastes. The flavor profile of ground veal is somewhat akin to that of pork or chicken.

For more delightful Italian meatball experiences, check out our post on Italian Meatball Sub Sandwiches!

Why You’ll Adore this Recipe

• Veal meatballs are succulent and tender!
• Oven-baked meatballs are a breeze to prepare
• They boast an exceptionally delicious taste
• They freeze well
• They reheat nicely

Here’s a list of ingredients you’ll need for the Veal Saltimbocca Meatballs:

• Ground veal: Ground veal is more readily available these days and is an excellent choice for meatballs. You can usually find it in the meat aisle of local grocery stores.
• Prosciutto: Sliced prosciutto is essential for veal saltimbocca and this meatball recipe. While Prosciutto di Parma is commonly available, we love using Prosciutto di San Daniele, which is slightly sweeter yet harder to find. Any sliced prosciutto will suffice.
• Fresh sage leaves: The distinct herbal and earthy flavor of sage is vital for Saltimbocca.
• Red pepper flakes: A pinch of crushed red pepper flakes adds a unique flavor and subtle heat to the meatballs without overwhelming them.
• Kosher salt and black pepper
• Egg yolk: The egg yolk enhances the richness of the meatballs and acts as a binding agent.
• Bread crumbs: We prefer panko breadcrumbs, which provide better binding and flavor due to toasting. Italian breadcrumbs can substitute effectively.
• Extra virgin olive oil: Olive oil contributes richness and mouthfeel to the meatballs, although premium quality is not necessary.
• Parmesan cheese: Authentic Parmigiano Reggiano adds a delightful flavor and richness to the dish without overpowering it.
• Unsalted butter: Unsalted butter forms the base of the brown butter sauce.
• Dry white wine: A splash of dry white wine completes the flavor profile of the brown butter sauce. We enjoy using a citrusy Sauvignon Blanc or Pinot Grigio.

Refer to the recipe card below for exact measurements.

Substitutions

Here are several common alternatives for the ingredients in this Italian veal meatball recipe:

• Fresh sage leaves: Dried sage can substitute, though fresh offers a more robust flavor.
• Prosciutto: Alternative cured hams like Jamón Ibérico from Spain or Presunto from Portugal can effectively replace prosciutto.
• Parmesan: Pecorino cheese works as a suitable substitute for Parmesan cheese.
• Ground veal: If ground veal isn’t an option, you might consider using ground pork, chicken, or turkey.

How to Prepare Baked Veal Saltimbocca Meatballs

Making these meatballs is straightforward; they’re baked, which means minimal cleanup! Simply combine the ingredients, shape them, and bake until done!

Required Equipment

Here’s what you will need for this dish:

• Large bowl: For mixing the ingredients.
• Sheet tray: To bake the meatballs.
• Sauté pan: To toast the breadcrumbs and prepare the sauce.

Detailed Instructions

Step 1: Toast the Panko

• Heat the breadcrumbs in a dry sauté pan over medium heat, stirring frequently until golden brown (about 3 minutes). Remove from heat and let cool on a plate while you prep the rest of the ingredients.

Step 2: Mix the Ingredients

• In a large bowl, combine all the meatball ingredients. Mixing by hand may yield better results, so wearing gloves can be beneficial.

Step 3: Form the Meatballs

• Preheat your oven to 375°F (190°C). Shape the meat mixture into approximately 1-inch balls and set them on a parchment-lined baking sheet. Expect to produce around 25 to 30 meatballs.

Step 4: Bake

• Transfer the meatballs to the preheated oven, baking for roughly 20-25 minutes. Start checking for doneness at the 20-minute mark. Slice one open to ensure it’s cooked through, or rely on an instant-read thermometer (160°F is ideal, as they will continue to cook slightly when removed, reaching a final temperature of 165°F).

Step 5: Prepare the Sauce

• Melt the butter in the sauté pan over medium heat. Continue cooking until the butter turns a light brown and exudes a nutty aroma (around 5 minutes). Incorporate salt, pepper, and chopped sage for a few seconds before adding the wine. Whisk as the wine bubbles, cooking until the sauce thickens and integrates with the butter. Adjust seasoning as desired and serve the sauce atop the meatballs, or toss with your favorite pasta!

This recipe captures the quintessential flavors of the traditional veal saltimbocca, so any alterations may lead to significantly different outcomes. Still, here are a few ways to modify this recipe:

• Swap the herbs: Consider replacing sage with rosemary, thyme, or oregano for a varied herbaceous flavor.
• Change the protein: A high-quality, lean pork could substitute veal, but expect a lighter flavor and texture—certainly you may also opt for chicken or turkey.
• Go gluten-free: If gluten is a concern, simply use Gluten-Free Panko Breadcrumbs.
• Try a different sauce: While our brown butter sage sauce is a favorite, feel free to serve these meatballs with a different sauce, such as marinara or parmesan sage cream sauce!

Storage

How to keep leftover veal meatballs:

• Store any baked veal meatballs in an airtight container in the refrigerator for up to five days.

How to reheat leftover veal meatballs?

• Reheat leftover veal meatballs in a covered skillet over medium-low heat with a teaspoon of water, shaking the pan often to rotate the meatballs until warmed. Alternatively, place them in a covered casserole dish in a 325°F oven for reheating, although this may take longer.

Can you freeze veal meatballs?

• Yes! Fully cooked meatballs can be frozen for up to three months with decent results. Thaw before reheating them as instructed above.

Troubleshooting

This recipe is designed to be straightforward. If the butter for the sauce cooks too long (the milk solids turning from golden brown to dark brown/black), it’s best to start over, as a burnt sauce yields a bitter flavor that can’t be salvaged.

What to Prepare with Veal Saltimbocca Meatballs

Pasta, of course! We particularly enjoy pairing these with homemade fettuccine, but nearly any pasta will complement them beautifully.

They can also be enjoyed alongside polenta, farro, mashed potatoes, rice, or cauliflower puree for a lighter option. With sauce on hand, serving them with your favored crusty Italian or French bread is also a great approach for enjoying every bit!

Wine Pairings for Veal Saltimbocca Meatballs

Interestingly, an Italian or French rosé pairs better than white wines with these meatballs—even the one used in the sauce. If preferring red wine, a lighter-bodied choice such as Chianti or 100% Sangiovese works wonderfully. A lighter-bodied Pinot Noir is another excellent option. However, if white wine is your preference, we suggest sipping the same one used in the sauce.

FAQ

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Pairing

Here are our favorite desserts to serve alongside this dish:

📖 Recipe

Food Safety Tips

• Cook meat to a minimum internal temperature of 165°F (74°C).
• Avoid using utensils for cooked food that previously touched raw meat.
• Wash hands thoroughly after handling raw meat.
• Refrain from leaving food at room temperature for extended periods.
• Never leave food unattended while it’s cooking.
• Use oils with a high smoke point to prevent harmful compounds.
• Ensure strong ventilation when cooking with a gas stove.

For additional guidelines, see more tips at USDA.gov.