Creamy Marsala Meatballs Recipes

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MEATBALL MARSALA



Meatball Marsala image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
Kosher salt
12 ounces ground beef chuck
12 ounces sweet Italian sausage meat
1/3 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

Steps:

  • 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, 1/2 cup chicken broth, 1/2 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, 1/2 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 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.

Nutrition Facts : Calories 730, Fat 41 grams, SaturatedFat 19 grams, Cholesterol 169 milligrams, Sodium 1036 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 35 grams, Sugar 8 grams

CREAMY MARSALA MEATBALLS



Creamy Marsala Meatballs image

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 lb. extra-lean ground beef
1/3 cup dry bread crumbs
1 egg
2 tsp. dried Italian seasoning
2 tsp. LEA & PERRINS Worcestershire Sauce
1/4 tsp. pepper
2 cups sliced fresh mushrooms
6 oz. (3/4 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/3 cup milk
1/3 cup Marsala wine
2 cups hot cooked angel hair pasta
2 tsp. chopped fresh parsley

Steps:

  • Heat oven to 375ºF.
  • Mix first 6 ingredients; shape into 18 meatballs, each about 1-1/2 inches in diameter. Place in 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until meatballs are done.
  • Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 min. or until tender, stirring frequently. Add Neufchatel, milk and wine; cook and stir 2 to 3 min. or until Neufchatel is melted and mixture is heated through.
  • Add meatballs to skillet; stir to evenly coat with sauce. Serve over pasta; top with parsley.

Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 145 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g

CHICKEN MARSALA MEATBALLS



Chicken Marsala Meatballs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 24 meatballs

Number Of Ingredients 14

1/4 cup panko breadcrumbs
2 tablespoons milk, room temperature
1/3 cup plus 1 tablespoon Marsala wine
1 pound ground white meat chicken
1/4 cup grated pecorino, plus extra for serving
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

Steps:

  • Preheat the broiler to high.
  • In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
  • In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 40 meatballs

Number Of Ingredients 28

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
  • Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
  • Stir the mixture and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the sauce.
  • Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram

CHICKEN MARSALA MEATBALLS



Chicken Marsala Meatballs image

I just love meatballs and these are a prefect spring dinner. I served over sauteed spinach and Oh my God amazing! These were ready in 30 minutes and a perfect one-pot dinner.

Provided by Cindy Anschutz Barbieri

Categories     World Cuisine Recipes     European     Italian

Time 34m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
4 leaves fresh sage
1 pound ground chicken
1 egg
¼ cup almond flour
2 tablespoons grated Parmesan cheese
1 teaspoon dried sage
1 teaspoon dried parsley
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 large shallot, minced
1 cup low-sodium chicken broth
⅓ cup Marsala wine
1 tablespoon unsalted butter
2 teaspoons arrowroot flour

Steps:

  • Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
  • Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
  • Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
  • Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 10.8 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 1.7 g, Protein 33.5 g, SaturatedFat 4.9 g, Sodium 605.4 mg, Sugar 3.6 g

CREAMY MARSALA MEATBALLS



Creamy Marsala Meatballs image

Make and share this Creamy Marsala Meatballs recipe from Food.com.

Provided by sjlnd

Categories     Meatballs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef
1/3 cup dry breadcrumbs
1 egg
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
1 (10 ounce) container Italian cheese, and herb cooking creme (Philadelphia)
1/4 cup marsala wine
1/4 cup milk
2 cups hot cooked angel hair pasta
2 teaspoons chopped fresh parsley

Steps:

  • Heat oven to 375 degrees F.
  • Mix first 5 ingredients; shape into 16 meatballs, each about 2 inches in diameter. Place in 15x10x1 inch pan sprayed with cooking spray. Bake 20 minute or until meatballs are done.
  • Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 minute or until tender, stirring frequently. Add cooking creme, wine and milk; cook and stir 2-3 minute or until heated through.
  • Add meatballs to skillet; sitr to evenly coat with sauce. Serve over pasta; top with parsley.

MEATBALLS WITH SAGE & MARSALA



Meatballs With Sage & Marsala image

I have used Thyme rather than Sage in the past and it was just as good. This is an easy recipe with AMAZING results. Its perfect for company and quite impressive. You can use ground Turkey rather than Veal if you like. I don't know where I got this from. The cooking & prep times are just guesses. Serve this as a main dish with pasta, risotto, rice or potatoes as a side or part of a larger Italian meal after the Pasta course with a steamed vegetable on the side. Make sure you have some bread for cleaning that plate!

Provided by Ilysse

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground veal
1/4 cup breadcrumbs, moistened with milk (seasond is ok, the consistency should be that of hot breakfast cerial or polenta)
3 tablespoons parmesan cheese
12 fresh sage leaves
3 tablespoons butter
salt
pepper
3/4 cup dry marsala
1/2 cup heavy cream (condenced milk works too, both whole and fat free)

Steps:

  • Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
  • Chop half the sage leaves and add them to the meat mixture.
  • Form into walnut sized balls and fry them in the butter until golden.
  • Add the Marsala and let it cook down until it begins to thicken.
  • Chop remaining sage and add to the sauce.
  • Season to taste.
  • Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
  • They can cook gently for hours if need be.

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