Archive for June, 2018

Meatballs Marsala

June 1, 2018

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A new busy job has taken some of my free cooking time but not my appetite. I have made this new recipe a few times and I have been meaning to share. It is another wonderful dinner suggestion from Food Network Magazine’s weeknight dinners – my go to for new dinner ideas to get us out of the dinner rut. My family loves the flavors of Marsala when we have it with the typical chicken recipe. But this Meatball Marsala adds a new twist. I really liked how the meatballs have beef and sausage, which adds great flavor. I am a mushroom junkie so I loved the large slice of mushroom – the more the merrier! Also, serving it over mashed potatoes was a delicious twist. The potatoes absorbed all of the yummy marsala gravy like sauce and gave us a break from our usual pasta or rice. I think it would also be good over store bought (gasp! did I say that? ;)) gnocchi too. Anyhow, if you need a quick and easy dinner that takes a meat and potatoes dish up a notch, you and your family will love this! What hubby and kids don’t love meatballs or mashed potatoes? BTW the marsala wine is key to the flavor, don’t take a shortcut there. Most stores have a cheap version by the vinegars but I “splurge” on a $10 bottle from Italy from the wine section and it lasts for many recipes.

Ingredients

  • 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • Kosher salt
  • 12 ounces ground beef chuck
  • 12 ounces sweet Italian sausage meat
  • 1/3 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cups low-sodium chicken broth
  • Freshly ground pepper
  • 6 tablespoons unsalted butter, cut into pieces
  • 12 ounces sliced mixed mushrooms
  • 1 tablespoon all-purpose flour
  • 1 cup dry Marsala wine
  • 1 cup fresh parsley, chopped

Directions

Watch how to make this recipe.

Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.

Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.

Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.

Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.

Manga!

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