Best 4 Meatballs In Marsala Recipes

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.

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.

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.

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.