Mix together the veal, bread crumbs, cheese and a dash of salt and pepper. Finely chop half the sage leaves and add these. Form into balls about the size of walnuts, and fry these in the butter until golden. Add the wine and broth, let it cook down until it is reduced by half. Coarsely chop the remaining sage leaves and add these to the sauce. Season with salt and pepper and add the cream. Cook for a few minutes until the meatballs are cooked through and the sauce has thickened. Serve the meatballs with the sauce spooned over the top, and garnish with fresh sage.

Note: I use veal in this recipe, but you could certainly use either ground beef or turkey instead if you preferred. The recipe can be prepared ahead and reheated, but you may need to add a little additional Marsala wine to have enough sauce. Serve with soft polenta, garlic mashed potatoes, or buttered egg pasta.