Marsala Meatballs (Comforting and Easy)
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!
Servings: 4
Ingredients
For the meatballs
- 2 pounds ground chuck
- 1/4 cup milk
- 3/4 cup Italian seasoned breadcrumbs
- 5 cloves garlic paste
- 1 teaspoon dried thyme
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 large egg
- olive oil for frying
Finishing the marsala sauce
- 1 pound cremini mushrooms sliced
- 2 large shallots minced
- 3 tablespoons unsalted butter
- 1/4 cup flour
- 1 1/4 cups dry marsala wine
- 3 cups low-sodium beef stock
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
Instructions
For the 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.
For the marsala sauce
- 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!
Notes
- Meatball size. Makes approximately 16 1.5" diameter meatballs. Feel free to make larger or smaller meatballs if you like.
- Protein. Ground chicken or turkey can be subbed for the beef. Chicken stock can be subbed for the beef stock.
- Stock. Homemade beef stock is recommended so that the flavor is very intense. If using storebought, opt for beef base (Better than Bouillon brand).
- Sauce consistency. A 1/4 cup of flour will yield a fairly thick sauce. If you want an even thicker sauce, mix 2 teaspoons of cornstarch with a tablespoon of water into a slurry and add to the sauce. Bring to a simmer to thicken. Conversely, if the sauce is too thick, thin with a bit more stock.
- Leftovers. Marsale meatballs can be saved for up to 3 days in the fridge and can be reheated on the stovetop or in the microwave.
Nutrition
Calories: 1015kcal | Carbohydrates: 29.6g | Protein: 74g | Fat: 59.8g | Saturated Fat: 19.7g | Cholesterol: 311mg | Sodium: 1335mg | Fiber: 2.4g | Sugar: 4.8g | Calcium: 103mg | Iron: 12mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
