Meatball Marsala is a flavorful twist on the classic Italian-American dish, combining juicy meatballs with the rich, savory taste of Marsala wine sauce. The meatballs are typically made from a blend of ground beef and pork, seasoned with herbs and garlic for depth of flavor.
Simmered in a creamy mushroom Marsala sauce, the dish offers a perfect balance of earthiness and sweetness. The sauce clings beautifully to the tender meatballs, making it ideal for serving over pasta, mashed potatoes, or even crusty bread.
This comforting meal is easy enough for a weeknight dinner yet elegant enough for entertaining. With its velvety sauce and hearty meatballs, Meatball Marsala is sure to become a family favorite.
Meatball Marsala Recipe
Delicious Meatball Marsala with savory meatballs in a rich, flavorful Marsala wine sauce. Perfect for a comforting dinner!
Ingredients
- 1 1/2 pounds Yukon Gold potatoes diced into 1-inch cubes
- Kosher salt to taste
- 12 ounces ground beef chuck
- 12 ounces sweet Italian sausage meat
- 1/3 cup breadcrumbs
- 1 large egg lightly whisked
- 2 cups low-sodium chicken broth
- Freshly ground black pepper to taste
- 6 tablespoons unsalted butter cut into small pieces
- 12 ounces sliced mixed mushrooms
- 1 tablespoon all-purpose flour
- 1 cup dry Marsala wine
- 1 cup fresh parsley choppedb
Instructions
- Cook the Potatoes:
- Place the potatoes in a saucepan and cover with water, ensuring the water level is about 1 inch above the potatoes.
- Season with salt, bring to a boil, then reduce to a simmer.
- Cook the potatoes for about 20 minutes, or until they are tender.
- Drain the potatoes and return them to the saucepan.
- Prepare the Meatballs:
- Preheat the broiler.
- In a medium bowl, combine the ground beef, sausage, breadcrumbs, egg, 1/2 cup of chicken broth, 1/2 teaspoon of salt, and freshly ground black pepper.
- Mix the ingredients together with your hands until well combined.
- Form the mixture into 12 meatballs, about 2 inches in diameter, and place them on a rimmed baking sheet.
- Broil the meatballs for about 7 minutes, or until browned.
- Cook the Mushrooms:
- While the meatballs are broiling, melt 1 tablespoon of butter in a large pot or Dutch oven over high heat.
- Add the mushrooms, 1/2 teaspoon of salt, and freshly ground pepper.
- Cook, stirring occasionally, until the mushrooms soften, about 8 minutes.
- Sprinkle in the flour and stir to coat the mushrooms evenly.
- Pour in the wine and bring to a boil. Then add 1 cup of chicken broth and bring it back to a boil.
- Combine Meatballs and Simmer:
- Reduce the heat to medium-high and add the broiled meatballs to the mushroom mixture.
- Let the meatballs simmer in the sauce, stirring occasionally.
- Mash the Potatoes:
- Add the remaining 5 tablespoons of butter and 1/2 cup of chicken broth to the drained potatoes.
- Mash the potatoes until smooth and creamy.
- Season with salt and pepper to taste.
- Finish the Dish:
- Stir the chopped fresh parsley into the meatball mixture.
- Serve the meatballs and mushroom sauce alongside the mashed potatoes.
- Enjoy your meal!
