The smell of anything cooking with Marsala wine is just divine. Marsala is a slightly sweet yet rich fortified wine hailing from Sicily that adds a deep flavor to traditional Italian dishes like veal or chicken Marsala, and sometimes even a creamy tiramisu. I decided to update a traditional veal Marsala by making tender veal meatballs that swim in a Marsala-mushroom sauce. Served over your favorite pasta shape, garlicky mashed potatoes, or even polenta, this dish will bring smiles to everyone’s face, promise.
(To view this recipe, click on the blue title of the blog post above*)
Veal Meatballs with Marsala Mushrooms
Ingredients:
- 1 lb. ground veal
- Salt and pepper
- ½ cup Panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- Extra virgin olive oil
- 1 Tablespoon unsalted butter
- 2 shallots, sliced
- 4 garlic cloves, thinly sliced
- 8 oz. sliced cremini mushrooms
- 1 Tablespoon fresh thyme, chopped
- ½ cup Marsala wine
- 1 cup salt-free beef broth
- Fresh parsley, for garnish
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper and spray it with cooking spray. Place the ground meat, 1 teaspoon of salt, 1/2 teaspoon of pepper, breadcrumbs cheese and garlic powder in a large mixing bowl. Mix together with your hands; form into 12 meatballs. Place the meatballs on the prepared baking sheet. Bake for 30-35 minutes or until cooked through.
- To make the sauce, melt the butter along with the oil in a large straight-sided saute pan. Add in the garlic, shallots, mushrooms, and fresh thyme, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Saute over medium heat for 8-10 minutes, or until the mushrooms are tender.
- Add the Marsala wine into the pan and reduce the heat to medium-low. Cook, stirring often to remove any brown bits from the bottom of the pan, for 5 minutes. Add in the beef broth and continue to cook for another 15 minutes.
- Place the cooked meatballs into the sauce and sprinkle with fresh parsley. Serve warm.
Tagged: beef broth, fresh parsley, garlic, ground veal, Italian, marsala wine, Marsala-mushroom sauce, meatballs, mushrooms, panko, Parmesan cheese, pasta, shallots, Sicily, veal, veal marsala, veal meatballs
Leave a Reply