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Author Notes: I came up with this recipe when I was studying and living in Italy during college. The name is a nonsensical play on Italian dishes, for which a sense of place is very important (for example alla milanese). Saretta--little Sarah--was my nickname amongst my Italian friends, and here I pluralized it with the feminine -e. Mannaggia is a Roman word, akin to darn it, and it is not only my favorite word but also one I often use in the kitchen. It also locates this dish in Rome, which is where it was conceived. —sarahbray
pound ground veal
cup walnuts, ground
tablespoons olive oil
cup good balsamic
crisp apples, such as Honeycrisp, sliced
salt and pepper to taste
- Grind the walnuts in the food processor. Pour into a shallow dish and mix in a pinch of salt and fresh ground pepper.
- Roll the veal into silver dollar-sized balls. Coat with the walnuts by rolling in the shallow dish. Set aside.
- Heat the olive oil in a frying pan over a medium-high flame. Once hot, place the meatballs into the dish. Do not overcrowd.
- Brown each side of the meatballs, rotating them until each side achieves a golden brown color.
- Remove once cooked and set aside on a dish to cool for a minute or so.
- Heat second pan to medium-low. Add balsamic. Let it simmer for about 15 minutes to reduce. Liquid should still be slightly runny, not too syrupy.
- Peel and core apples. Slice to about 1/8-1/4 inch thickness. Set aside
- Place meatballs in a shallow dish, four to six per plate. Place apples on top. Drizzle balsamic over the dish and serve.