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Meatball Marsala Recipe

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This recipe for Meatball Marsala, by , is from As Seen In Food Network Magazine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Mazza

Category:
Category:

Ingredients:  
Ingredients:  
1 pounds Yukon Gold potatoes, cut into 1-inch chunks
Kosher salt
12 ounces ground beef chuck
12 ounces sweet Italian sausage meat
⅓ cup breadcrumbs
1 large egg, lightly beaten
2 cups low-sodium chicken broth
Freshly ground pepper
6 tablespoons unsalted butter, cut into pieces
12 ounces sliced mixed mushrooms
1 tablespoon all-purpose flour
1 cup dry Marsala wine
1 cup fresh parsley, chopped

Directions:
Directions:
Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.

Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, cup chicken broth, teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.

Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.

Add the remaining 5 tablespoons butter and cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min

 

 

 

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