20 Mins
25 Mins
4
Main
Gluten free option
Veal Meatballs with Brown Butter Sage Sauce
Tender veal meatballs finished in a sage brown butter glazed with La Botanique Sacrée SALVIUM . The blend’s sage, rosemary, thyme, bay, and juniper ride the nutty butter for a clean, aromatic finish.
Ingredients
700 g ground veal
1 large egg
50 g fine breadcrumbs, or gluten free panko
40 g finely grated Parmesan or similar hard cheese
2 Tbsp SALVIUM , divided
1 small shallot, finely grated
1 small garlic clove, minced
2 tbsp whole milk or cream
Freshly ground black pepper
2 tbsp olive oil, for searing
Sage Brown Butter
120 g unsalted butter, cubed
10–12 fresh sage leaves
1 Tbsp SALVIUM
1–2 tsp fresh lemon juice or a pinch of lemon peel powder
Directions
Mix and shape
In a bowl, combine veal, egg, breadcrumbs, cheese, 1 Tbsp SALVIUM , shallot, garlic, milk, and pepper. Mix just until tacky. Roll into 16 meatballs.
Sear the meatballs
Warm olive oil in a wide pan over medium heat. Brown meatballs on all sides, 6–8 minutes total. Transfer to a plate; keep the pan.
Brown the butter
Lower heat slightly. Add butter to the same pan and cook, swirling, until the milk solids turn deep golden and nutty. Drop in sage leaves and fry until crisp, 20–30 seconds.
Season Sauce
Take off heat. Stir in 1 to 1½ Tbsp SALVIUM and lemon juice to taste.
Finish and Serve
Return meatballs to the pan. Spoon the sage brown butter over and cook gently 4–6 minutes until just cooked through and glossy.
Nutrition & Chef Notes
Salt awareness. SALVIUM contains salt; the cheese adds more. Season cautiously.
Tender texture. Minimal mixing keeps veal delicate. A small dose of dairy helps moisture.
Brown butter cue. Color shifts from yellow to hazelnut and smells toasty; remove from heat before it darkens.
Gluten free path. Swap breadcrumbs for gluten free panko or crushed gluten free crackers.
Why It Works
Veal’s mild sweetness pairs naturally with sage and browned milk solids. SALVIUM layers classic herbal notes and a clean mineral line without muddling the butter. Lemon tightens the finish, while a brief glaze step coats each meatball in a nutty, aromatic sheen.
