Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce

Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce
19 Ingredients
  • 1 pound gemelli pasta or other short cut pasta
  • Salt
  • 1 pound ground veal
  • 1 egg
  • 2 cloves garlic, finely chopped
  • 6 to 8 sage leaves, finely chopped, a couple of tablespoons
  • 1/2 cup bread crumbs, a couple of handfuls
  • 1/3 cup grated Parmigiano-Reggiano
  • 1/4 teaspoon freshly grated nutmeg, eyeball it
  • Ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 3/4 cup chopped walnuts, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 cup cream
  • 1 cup Gorgonzola, crumbled
  • 3 to 4 cups (1 bunch) arugula or baby spinach, cleaned and trimmed
Nutrition
1424
71% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

125% 82

Saturated

176% 35

Trans

- 1

Monounsaturated

- 27

Polyunsaturated

- 15

Carbs

37% 111

Carbs (net)

- 103

Fiber

33% 8

Sugars

- 8

Sugars, added

- 0

Protein

117% 58

Cholesterol

76% 228

Sodium

49% 1187

Calcium

56% 564

Magnesium

45% 189

Potassium

21% 982

Iron

37% 7

Zinc

66% 7

Phosphorus

122% 856

Vitamin A

49% 437

Vitamin C

6% 5

Thiamin (B1)

47% 1

Riboflavin (B2)

67% 1

Niacin (B3)

70% 11

Vitamin B6

85% 1

Folate equivalent (total)

33% 131

Folate (food)

- 102

Folic acid

- 17

Vitamin B12

142% 3

Vitamin D

16% 2

Vitamin E

22% 3

Vitamin K

84% 101

Sugar alcohols

- 0

Water

- 248
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