Meatball Marsala Recipes

CHICKEN MARSALA MEATBALLS

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.

CHICKEN MARSALA MEATBALLS

Steps:

• Preheat the oven to 400F.
• Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
• Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
• In a small bowl whisk the flour with the Marsala wine and broth.
• Heat a large skillet on medium heat.
• Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
• Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
• Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
• Garnish with parsley.

MEATBALL MARSALA

Steps:

• Heat oil and butter in large skillet set over medium-high heat; cook mushrooms for 5 to 8 minutes or until starting to brown. Stir in onion and garlic; cook for 3 to 5 minutes or until tender.
• Sprinkle in flour; cook, stirring, for 2 to 3 minutes or until smooth.
• Slowly whisk in Marsala wine, 1 cup water and Roasted Beef Base; bring to boil, whisking constantly. Stir in meatballs. Reduce heat to medium-low; cook, stirring occasionally, for 10 to 15 minutes or until meatballs are heated through.
• Meanwhile, cook noodles according to package directions; drain well. Serve meatballs and sauce over noodles. Sprinkle with parsley.

CHICKEN MEATBALL MARSALA

Steps:

• Place a small saute pan over medium-high heat. Add the olive oil followed by the onions and 2 of the minced garlic cloves with a pinch of salt. Cook, stirring occasionally until the onions are translucent, 5 minutes. Remove to a plate to cool slightly.
• In the meantime, mix together the chicken, Worcestershire, breadcrumbs, parsley, oregano, egg and Parmesan in a large bowl. Season well with salt and pepper, then mix in the cooled onions and garlic. Scoop into 12 meatballs then set aside. This can be done a day ahead of time.
• Dredge the meatballs in the flour, shaking off any excess.
• Heat a large cast-iron enamel skillet over medium-high heat and add a drizzle of olive oil. Add the meatballs and cook until golden brown and crisp, 2 minutes, then flip and continue to brown on the other side until golden brown and crisp, 2 minutes. Remove the meatballs from the skillet and set aside.
• To the same skillet, add the mushrooms and remaining 2 minced garlic cloves with a little more olive oil. Cook until the mushrooms soften and begin to crisp, 3 to 5 minutes, then season with salt and pepper. Add the marsala, scraping any brown bits off the bottom of the pan then add the chicken stock and the meatballs. Reduce the liquid by about half and allow the meatballs to cook through, 15 to 20 minutes, then stir in the butter and parsley. Serve.

MEATBALLS IN MARSALA SAUCE

Steps:

• Heat olive oil in large saucepan. Brown onion and garlic. Add salt, pepper, basil, oregano and 1/2 the Marsala. Cook until wine evaporates. Add tomatoes, tomato paste and water. Cover and simmer gently 1 1/2 hours, stirring occasionally. Prepare meatballs while sauce is simmering. Combine beef, milk, bread crumbs, onion, parsley, Parmesan, egg, salt and pepper. Form into balls. Heat oil in skillet. Brown meatballs on all sides. Drain on paper towels. Add remaining Marsala and meatballs to sauce. Cook uncovered 10 minutes longer. Serve over spaghetti. Sprinkle with Parmesan cheese.

MARSALA MEATBALLS

Steps:

• 1. Preheat broiler. Combine ground beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and pepper in a medium bowl. Mix until combined.
• 2. Form into meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes
• 3. Melt 2 tablespoons of butter in a large pan over high heat. Add the mushrooms, 1/2 teaspoon salt and pepper. Cook, stirring until the mushrooms are softened, about 8 minutes.
• 4. Sprinkle mushrooms with flour and stir to coat. Stir in wine and bring to boil. Add 1 cup chicken broth and return to a boil.
• 5. Reduce heat to medium and add the meatballs. Simmer stirring occasionally for 5-10 minutes.
• 6. Serve over noodles, mashed potatoes or pasta.

MARSALA MEATBALLS

Steps:

• Make pasta - start a boiling pot of water, I always add 1/2 teaspoon of salt to my water to bring it to a boil. Add 1/2 lbs spaghetti noodles and cook according to package directions.
• *Once noodles are done rinse in cold water. Then toss in a bit of olive to keep them from sticking together.
• While pasta is cooking prepare the meatballs.
• In a large mixing bowl combine beef, sausage, breadcrumbs, parmesan cheese, egg 1/2 cup chicken broth, 1/2 teaspoon salt and 1/4 teaspoon of pepper; mix together using your hands until well combined.
• Using a 1/4 cup scooper, I used my large cookie dough one for 12-14 meatballs. Roll in our hand to form each meatball and arrange on a baking sheet lined with parchment paper.
• Place in oven and bake on high broil until browned, approximately 7 minutes, be sure to place these in the middle of the oven, not on the top rack.
• While the meatballs are cooking in a large sauce pan melt butter over high heat. Once melted add mushrooms, salt and pepper. Cook mushrooms until softened, being sure to stir so that they don't stick to the bottom.
• Sprinkle flour over the cooked mushrooms and stir together. Add Marsala wine and bring to a boil. Once it is boiling add in chicken broth and bring back to a broil.
• Once boiling reduce heat to medium-high and add 1/2 chopped parsley and meatballs.
• Allow to simmer for 10 minutes.
• Serve pasta, adding meatball, mushrooms and sauce on top like pictured.

MEATBALLS WITH SAGE & MARSALA

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.

MEATBALLS WITH SAGE AND MARSALA

Steps:

• Mix together the veal, bread crumbs, cheese and a dash of salt and pepper.
• Finely chop half the sage leaves and add these.
• Form into balls about the size of walnuts, and fry these until golden in the butter.
• Add the wine and broth, let it cook down until it is reduced by half.
• Coarsely chop the remaining sage leaves and add these to the sauce.
• Season with salt & pepper and add the cream.
• Cook for a few minutes until the meatballs are cooked through and the sauce has thickened.
• Serve the meatballs with the sauce spooned over the top, and garnish with fresh sage.

MEATBALL MARSALA

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.