Meatballs with Marsala Cream Sauce

Meatballs with Marsala cream sauce is a Sicilian dish made with sweet and strong Marsala wine, and herby meatballs in a mushroom sauce.

Recipe by Julia Frey of Vikalinka on September 21, 2023

Prep time: PT15M

Cook time: PT45M

Total time: PT60M

Rating

4 stars (1 reviews)

marsala cream sauce

In a large bowl combine beef and pork, beaten egg, basil and oregano, breadcrumbs and salt, mix well and shape into 20 meatballs.
Heat 1 tbsp of olive oil in a large frying pan and brown the meatballs over medium heat but don't cook all the way through. Remove from the pan and set aside.
To the same pan add another tablespoon of the olive oil and add the mushrooms. Fry until golden over medium heat, then season with salt, pepper and chopped rosemary.
Lower the heat and move the cooked mushrooms to one side of the pan and add the chopped onions, cook for 5-7 minutes over low until softened, add the minced garlic and cook for 30 seconds longer, then sprinkle the flour all over the mushrooms and onions and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and bring the meatballs back to the pan, simmer for 10 minutes longer over low heat. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat.

Jonathan Sanders on 2026-05-11 (4 stars):
I served this yesterday for Mothers Day and this turned out great. Even my kids who dislike mushrooms loved the sauce even though they avoided the mushrooms themselves. I served this over egg noodles and everyone enjoyed it. I did add a little pepper when mixing up the meatballs for a little punch but I would definitely make this again.