Ground Meat

Marsala Meatballs

Tender meatballs served in marsala mushroom sauce sprinkled with crushed red pepper flakes, parsley and basil

Tender flavorful meatballs served in a Marsala wine and mushroom sauce!

So what inspired me to go come up with this recipe?

Well I’m a Marsala fanatic

Chicken marsala, veal marsala… heck even pork marsala and you can count me in!


In case you have never heard of it marsala is wine that can be dry or sweet and is used to create some of the best sauces you can imagine

True marsala is produced in the region surrounding the Italian city of Marsala in Sicily

I typically favor the sweet but you will have to decide that for yourself

Now even though Marsala cooking wine is easily found in most supermarkets I’m urging you to leave those on the shelf

Go to a wine store and by a true Italian Marsala

The difference in quality and the flavor of the finished dish will be night and day

Trust me you will never by grocery store Marsala again

I was craving a Marsala but felt like breaking away from the tradition

Then I had an idea

Meatballs!!!!

I mean what’s more versatile than meatballs?

They are the perfect vessel for most flavor combinations and thus the Marsala meatball was born!

A classic Marsala ingredient are mushrooms and I want these meatballs to embrace that

So we are going to start off with 3.5 ounces of shiitake mushrooms and 1 onion

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Peel and chop the onion

Remove and discard the stems from the mushrooms and slice the caps

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Heat 2 tablespoons of olive oil over medium heat and add in the onions

Sprinkle with a pinch of kosher salt and ground black pepper

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Cook 2-3 minutes or until the onions are lightly browned and translucent

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Add in the mushrooms

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Cook another 2-3 minutes or until the mushrooms soften and lightly brown

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Remove from the heat and allow to cool

Place the onions and mushrooms in a food processor

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Pulse until finely chopped, you want to avoid it becoming pureed

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Next we will need 3 pounds of ground turkey

You can certainly use any ground meat you like, beef, veal, pork, chicken etc.

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Add the onion and mushroom mixture to the ground meat

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Next we will need 1 egg whisked, 1/2 cup of Panko (Japanese breadcrumbs), 1/2 cup of grated parmesan cheese, 3 grated garlic cloves, 1 tablespoon of fresh chopped parsley and 1 teaspoon each of kosher salt and ground black pepper

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Add all of these ingredients to the meat

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Using your hands gently fold the mixture together

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Preheat your oven to 350 F

Line a sheet pan with parchment paper sprayed with cooking oil

Using a 1/4 cup measure start scooping the meat onto the pan

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Roll them into balls

I found that dampening my palms with a bit of water makes rolling meatballs easier

We were able to get 24 meatballs out of this

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Place them in the oven and cook 20-25 minutes or until lightly browned and firm

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Remove them and set aside

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Now let’s start working on the sauce

You can actually start this step while the meatballs are cooking in the oven

Heat 2 tablespoons of olive oil over medium heat

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Next we will need 2 garlic cloves sliced, 1 tablespoon of sliced sun dried tomatoes in their oil and 1/2 teaspoon of crushed red pepper flakes

Sun dried tomatoes are my secret Marsala sauce weapon

They just add a wonderful flavor

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Add them to the pan

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Saute 2-3 minutes

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Next we will need 12 ounces of baby bella mushrooms

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Brush any excess dirt off of the mushrooms and slice them stem and all

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Add them to the pan

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Saute for 4-6 minutes

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Next we will need 2 cups of Marsala wine

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Add the wine to the pan

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Bring to a boil then reduce the heat and simmer 6-8 minutes to cook the alcohol off

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Now we are going to make a roux to thicken the sauce

Melt 2 tablespoons of butter in a pan over low heat

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Sprinkle in 1/4 cup of flour and more as needed

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Whisk the butter and flour together until it forms a paste and lightly browns

You want to cook out the flour taste

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Add a little of the roux in at a time to the sauce until you get the desired consistency

Remember you can alway add more but you can’t take it out

Once the sauce has thickened slightly add the meatballs to the pan tossing them around to coat

Bring to a boil, lower the heat and simmer for 10-12 minutes to allow the flavors to meld and heat the meatballs through

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 I like to finish the dish off with fresh herbs

In this case a handful of fresh parsley and basil will do

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Pile the basil and parsley together and give them a fine chop

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Sprinkle the herbs over the meatballs

Serve over noodles or with crusty bread and dig in!!!

Tender meatballs served in marsala mushroom sauce sprinkled with crushed red pepper flakes, parsley and basil

Enjoy!!!

Simply Sundays! ~ Marsala Meatballs

  • Difficulty: Medium
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Ingredients

For the Meatballs

1 onion

3.5 ounces of shiitake mushrooms

2 tablespoons of olive oil

3 pounds of ground turkey

1 egg whisked

1/2 cup of Pano (Japanese breadcrumbs)

1/2 cup grated parmesan cheese

3 grated garlic cloves

1 tablespoon of fresh chopped parsley

1 teaspoon each of kosher salt and ground black pepper

For the sauce

2 tablespoons of olive oil

3 sliced garlic cloves

1 tablespoon of sliced sun dried tomatoes in their oil

1/2 teaspoon of crushed red pepper flakes

12 ounces of baby bella mushrooms sliced

2 cups of Marsala wine

2 tablespoons of butter

1/4 cup of flour (more if needed)

1 handful of fresh chopped parsley

1 handful of fresh chopped basil

Directions

For the meatballs

Heat 2 tablespoons of olive oil over medium heat. Peel and chop 1 onion.  Remove and discard the stems from 3.5 ounces of  shiitake mushrooms and give them a slice.  Add the onions to the pan and sprinkle with a pinch of kosher salt and ground black pepper

Cook 2-3 minutes or until the onions are lightly browned and translucent.  Add in the mushrooms.  Cook another 2-3 minutes or until the mushrooms soften and lightly brown. Remove from the heat and allow to cool.  Place the onions and mushrooms in a food processor.  Pulse until finely chopped

Place 3 pounds of ground turkey in a large bowl along with the mushroom onion mixture.  Next add in 1 egg whisked, 1/2 cup of Panko (Japanese breadcrumbs), 1/2 cup of grated parmesan cheese, 3 grated garlic cloves, 1 tablespoon of fresh chopped parsley and 1 teaspoon each of kosher salt and ground black pepper

Using your hands gently fold the mixture together.  Preheat your oven to 350 F.  Line a sheet pan with parchment paper sprayed with cooking oil.  Using a 1/4 cup measure start scooping the meat onto the pan.  Roll them into balls.  Place them in the oven and cook 20-25 minutes or until lightly browned and firm.  Remove and set aside

For the sauce

Heat 2 tablespoons of olive oil over medium heat.  To the pan add 2 garlic cloves sliced, 1 tablespoon of sliced sun dried tomatoes in their oil and 1/2 teaspoon of crushed red pepper flakes.  Saute 2-3 minutes

Brush any excess dirt off of 12 ounces of baby bella mushrooms and slice them stem and all.  Add them to the pan.  Saute for 4-6 minutes.  Add in 2 cups of Marsala wine.  Bring to a boil then reduce the heat and simmer 6-8 minutes to cook the alcohol off

Melt 2 tablespoons of butter in a pan over low heat.  Sprinkle in 1/4 cup of flour and more as needed.  Whisk the butter and flour together until it forms a paste and lightly browns.  Add a little of the roux in at a time to the sauce until you get the desired consistency

Once the sauce has thickened slightly add the meatballs to the pan tossing them around to coat.  Bring to a boil, lower the heat and simmer for 10-12 minutes to allow the flavors to meld and heat the meatballs through

Pile a handful of fresh parsley on top of a handful of fresh basil.  Give them a fine chop. Sprinkle the herbs over the meatballs.  Serve over noodles or with crusty bread

Tools used to make this recipe

Architec Carving Board, Gripperwood

KitchenAid 3-Speed Hand Blender

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Pyrex Mixing Bowl

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

OXO Good Grips Flat Wire Whisk

© Simply Sundays 2019
All rights reserved

12 comments on “Marsala Meatballs

  1. I love that you used ground turkey in this fresh take on marsala. Everyone in my family loves meatballs. I’m looking forward to making this. Great recipe!

    • simplysundaysfoodblog

      Thanks Michelle! Hope your family loves the recipe as much as ours does!

  2. We loved this fun take on chicken marsala! I especially love the onions and mushrooms added to the meatballs! it made them moist and juicy!

  3. Brian Jones

    Friends never let friends use cooking wine 😉 Loved this recipe, simple enough, big flavours and a real crowd pleaser!

  4. I love that sauce on the meatballs and the extra mushrooms. I think that sauce would be delicious on anything!.

  5. Well, I can see why you have become a marsala fanatic – when making this recipe quite often, it is hard not to want it more and more… every time. It looks really inviting and delicious.

  6. Fabulous! I love how you prepared the onion mushroom mixture in the food processor. These are totally perfect!

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