I decided to share another meatball recipe with you to make this a meatball week. These meatballs are awesome because it really gives you the same idea as a chicken marsala but with beef, and to me they feel easier even though the work is similar. There is something so fun for me with making meatballs. The Fudgelet helped make them with me.
They recommend mashed potatoes with this, and I agree. You can add some chicken broth to the mashed potatoes to really make the flavors go together even better.
Directions for Meatball Marsala
Adapted from Food Network
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1/2 cup panko breadcrumbs
- 2 eggs
- 1.5 cups chicken broth
- Salt and Pepper
- 1 Tablespoon butter (or substitute)
- 8 ounces (or you can add more) sliced mushrooms (any kind)
- 1 Tablespoon flour
- 1 cup dry Marsala wine
- 1 cup chopped fresh parsley
If you’re making mashed potatoes to go with it, then start that now. Next, preheat the broiler and prepare a greased, foil-lined baking sheet. In a bowl, combine the ground beef, sausage, panko, eggs, 1/2 cup chicken broth, and a pinch of salt and pepper.
Scoop out large meatballs and broil until browned, about 5-7 minutes.
Meanwhile, you cook the mushrooms. In a Dutch oven, melt 1 Tablespoon butter and add the mushrooms with a pinch of salt and pepper. Saute the mushrooms until browned. Sprinkle in the flour and stir to coat the mushrooms, for about 1 minute.
Add the wine and bring to a simmer.
Then add the remaining 1 cup chicken broth, and return to a simmer before adding the meatballs.
Simmer gently until the meatballs are cooked through, then add the parsley before serving.
Directions for Meatball Marsala (without pictures)
Adapted from Food Network
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1/2 cup panko breadcrumbs
- 2 eggs
- 1.5 cups chicken broth
- Salt and Pepper
- 1 Tablespoon butter (or substitute)
- 8 ounces (or you can add more) sliced mushrooms (any kind)
- 1 Tablespoon flour
- 1 cup dry Marsala wine
- 1 cup chopped fresh parsley
IF you’re making mashed potatoes to go with it, then start that now. Next, preheat the broiler and prepare a greased, foil-lined baking sheet. In a bowl, combine the ground beef, sausage, panko, eggs, 1/2 cup chicken broth, and a pinch of salt and pepper. Scoop out large meatballs and broil until browned, about 5-7 minutes.
Meanwhile, you cook the mushrooms. In a Dutch oven, melt 1 Tablespoon butter and add the mushrooms with a pinch of salt and pepper. Saute the mushrooms until browned. Sprinkle in the flour and stir to coat the mushrooms, for about 1 minute. Add the wine and bring to a simmer. Then add the remaining 1 cup chicken broth, and return to a simmer before adding the meatballs. Simmer gently until the meatballs are cooked through, then add the parsley before serving.
