Creamy Marsala Meatballs
Indulge in the rich flavors of Creamy Marsala Meatballs, a comforting dish that turns a classic Italian-American favorite into a luxurious meal. Tender, juicy meatballs made from a blend of ground beef and pork are perfectly seasoned with Parmesan, garlic, and herbs, then seared to golden perfection. These savory bites are nestled in a creamy Marsala wine sauce, enhanced with sautéed mushrooms, onions, and a touch of heavy cream for a luscious finish. Serve this crowd-pleaser over pasta, mashed potatoes, or crusty bread to soak up every last drop of the velvety sauce. Ready in under an hour, this recipe combines decadence and ease, making it ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 8 ounces mushrooms, sliced
- 0.75 cup dry Marsala wine
- 1 cup beef broth
- 0.5 cup heavy cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, milk, salt, and pepper. Mix gently until all the ingredients are well incorporated.
Using your hands or a small scoop, form the mixture into 1.5-inch meatballs. Set aside on a plate or tray.
Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet in batches, making sure not to crowd them. Sear the meatballs on all sides until browned, about 6-8 minutes total. Remove the browned meatballs from the skillet and set aside on a plate.
In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the sliced mushrooms and cook for another 4-5 minutes, until they are golden and tender.
Sprinkle the flour over the onion and mushrooms. Stir well and cook for 1 minute to remove the raw flour taste.
Slowly pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 1-2 minutes to reduce slightly.
Add the beef broth and stir to combine. Bring the mixture to a gentle simmer.
Return the browned meatballs to the skillet, along with any juices that collected on the plate. Cover the skillet with a lid and let the meatballs cook through, about 10-12 minutes.
Stir in the heavy cream and let the sauce simmer uncovered for 3-5 minutes, until slightly thickened.
Sprinkle the fresh parsley over the meatballs and serve hot with your choice of side.
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 5077 mg | 221% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 29.0 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 511 mg | 39% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2514 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
