Marsala Meatballs combine beef meatballs and earthy mushrooms, simmered together in a rich marsala sauce. Perfect for those who love marsala but want something a little different!
Prep time: PT20M
Cook time: PT50M
Total time: PT70M
5 stars (5 reviews)
beef marsala meatballs, Marsala meatballs
- In a large bowl, mix the breadcrumbs and milk together and let sit for 5 minutes.
- Add the remaining ingredients to the bowl and mix gently until combined.
- With your hands, roll ~1 1/2" meatballs ( makes roughly 15-18) and set them on a parchment paper lined baking sheet.
- Heat a large frying pan to medium heat with olive oil poured to a thin layer coating the whole pan. Once the oil is hot, fry the meatballs until browned (about 3 minutes per side) then remove with a slotted spoon to a dish and set aside.
- Pour off all but a 1/4 cup of the oil used to fry the meatballs and add the mushrooms to the pan. Turn the heat to medium-high and cook the mushrooms until they release their water and begin to brown. Season the mushrooms with salt and pepper to taste.
- Add the shallots and butter to the pan and cook until they soften. Add the flour to the pan and cook for 1-2 minutes, stirring frequently, until all of the flour is no longer white.
- Add the marsala wine and bring to a boil while scraping the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
- Once boiling add the beef stock and and bring to a boil. Lower the heat and simmer for 5 minutes. Season the sauce with salt and pepper to taste.
- Add all of the meatballs to the pan and simmer until the meatballs are cooked through (about 10 minutes).
- Remove from the heat and mix in the parsley. Serve with crusty bread or over rice or mashed potatoes. Enjoy!