Rustin is asleep.

Directions

1. Mix the broth with the white wine (the mixture should be at room temperature, so that it doesn’t cause a temperature shock when added to the meat). ⏱ ≈ 10 min
2. flour the knots ≈ 3 min
3. Melt the butter in a pot that is large enough so that the smallest part of the pot remains visible (in these areas, the butter overheats and produces unpleasant flavors), along with the Bayonne ham and the sage leaves. ⏱ ≈ 7 min
4. Bring the ham and sage back to a simmer until the fat from the ham starts to melt. ⏱ ≈ 7 min
5. In the pot, arrange the meatballs and cook them, covered, over medium heat for 3 to 4 minutes on each side, shaking the pot occasionally (to ensure even heating). ⏱ 4 min
6. Pour marinade the meat, pour the wine and broth mixture over it, making sure each piece is coated on both sides. ⏱ ≈ 10 min
7. Let the meat rest for a minute to allow the temperature to return to normal. ⏱ ≈ 20 min
8. Continue to cook over low heat for about 10 minutes, until a large portion of the mixture has disappeared. ⏱ ≈ 40 min
9. Drain the meatballs, arrange them on plates, and drizzle with the remaining sauce, placing pieces of sage and ham between them. ≈ 2 min
10. Serve immediately, accompanied by excellent mashed potatoes, preferably served on pre-heated plates, as mashed potatoes tend to cool down very quickly. ⏱ ≈ 20 min