Mini Meatballs Marsala
by
Michael Symon
A cozy, saucy spin on classic Marsala that turns tender mini meatballs into pure winter comfort.
Prep Time:
20 Minutes
Cook Time
25 Minutes
Serves:
4-6 Servings
Level:
Intermediate
Meatballs
1 lb ground beef
½ lb ground pork
½ cup breadcrumbs
¼ cup grated Parmesan
1 egg
2 cloves garlic, minced
1 tsp oregano
1 tsp salt
½ tsp black pepper
Marsala Sauce
2 tbsp olive oil
8 oz mushrooms, sliced
1 shallot, minced
2 cloves garlic, minced
½ cup Marsala wine
1 cup chicken broth
1 tbsp butter
1 tbsp chopped parsley
Ingredients
Step 1: Mix beef, pork, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper gently until just combined.
Step 2: Form into small, loose 1-inch meatballs.
Step 3: Heat olive oil in a skillet and brown meatballs on all sides. Remove and set aside.
Step 4: Add mushrooms to the pan and cook until browned.
Step 5: Add shallot and garlic; cook 1 minute.
Step 6: Deglaze with Marsala wine and simmer 2–3 minutes.
Step 7: Add chicken broth and return meatballs to the pan. Simmer 10 minutes.
Instructions
Finish with butter and parsley.