Best 4 Creamy Marsala Meatballs Recipes
Indulge in the tantalizing flavors of Creamy Marsala Meatballs, a classic dish that combines the richness of marsala wine, the heartiness of meatballs, and the velvety smoothness of a creamy sauce. These meatballs are not just any ordinary meatballs; they are crafted with a blend of ground beef, pork, and Italian sausage, ensuring a symphony of flavors in every bite. Simmered in a delectable marsala wine sauce infused with mushrooms, onions, and herbs, these meatballs reach a level of culinary excellence that will leave you craving more. Accompanying the meatballs is a creamy sauce made with a combination of heavy cream, cream cheese, and Parmesan cheese, creating a luscious and velvety texture that perfectly complements the savory meatballs. This Creamy Marsala Meatballs recipe includes variations to cater to different tastes, such as a gluten-free version using almond flour and a vegetarian version using a combination of lentils, walnuts, and mushrooms. Additionally, there's a recipe for homemade marsala wine sauce, allowing you to control the flavors and create a truly authentic dish. Get ready to embark on a culinary journey with Creamy Marsala Meatballs, a dish that will tantalize your taste buds and leave you with a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN MARSALA MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 24 meatballs
Number Of Ingredients 14
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.
CHICKEN MARSALA MEATBALLS
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
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
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
CREAMY MARSALA MEATBALLS
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
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.
Tips:
- To save time, use frozen meatballs in place of making your own.
- Use low-sodium chicken broth or vegetable broth in place of regular chicken broth to reduce the sodium content of the dish.
- Add a touch of heat to the dish by including a pinch of red pepper flakes or a dash of cayenne pepper.
- For a richer flavor, use a dry Marsala wine instead of a sweet Marsala wine.
- Serve the meatballs over pasta, rice, or mashed potatoes.
Conclusion:
This creamy Marsala meatballs recipe is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The meatballs are tender and flavorful, and the creamy Marsala sauce is rich and decadent. Serve the meatballs over pasta, rice, or mashed potatoes for a complete meal.
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