Saltimbocca Meatball Appetizers

These Saltimbocca Meatball Appetizers take the classic Italian pairing of prosciutto, sage, and Marsala and fold it into bite-size meatballs. Pre 95% Lean Ground Beef lets the salty prosciutto and nutty aged fontina come through, while the cream keeps the meatballs juicy in the oven. A quick toss in balsamic glaze adds a sweet, tangy finish for holiday spreads and game day platters.

Total Time: 50 minutes

Servings: 8

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Saltimbocca Meatball Ingredients

• 1 16-ounce package Pre 95% Lean Ground Beef

• 2 tablespoons fresh sage leaves, very finely chopped

• ¼ cup aged fontina cheese, shredded

• ½ cup panko bread crumbs

• 1 4-ounce package diced prosciutto

• ½ cup heavy cream or half-and-half

• 2 large eggs

• ¼ cup Marsala wine

• 5 cloves of garlic, mashed

• 1 teaspoon kosher salt

• 1 pinch freshly cracked black pepper

• Store-bought balsamic glaze, for serving (optional)

Instructions:

1. Preheat oven to 400º F and line large baking sheet with parchment paper.

2. Add sage and fontina to mini food processor and blend until finely chopped. Add panko and pulse until just combined.

3. In large bowl, combine ground beef, prosciutto, sage-breadcrumb mixture, cream, eggs, Marsala, garlic, salt, and pepper. Mix gently by hand until just combined.

4. Roll mixture into two-bite saltimbocca meatballs, about 24 total, and space evenly on prepared baking sheet.

5. Bake 20 to 25 minutes, until no pink remains and internal temperature reaches 160º F.

6. If using balsamic glaze, toss meatballs in glaze in large bowl, then transfer to serving platter.

7. Serve warm or at room temperature.