Marsala Meatballs
Try this Marsala Meatballs recipe, or contribute your own.
Try this Marsala Meatballs recipe, or contribute your own.
- 1 egg
- 2 cups chicken broth
- 2 tablespoons flour
- 1/3 cup bread crumbs
- 4 tablespoon butter
- meatballs
- 1/4 cup parmesan
- freshly ground pepper (to taste)
- 16 ounces 85% lean ground beef
- 8 ounces sweet italian sausage
- 16 ounces spaghetti noodles
- marsala sauce
- 32 ounces mushroom
- 1 cup dry marsala wine {i used cooking wine}
- 1/2 cup fresh parsley (chopped + more for topping)
- Carbohydrate 103.858089253445 g
- Cholesterol 615.105102969727 mg
- Fat 143.039924517066 g
- Fiber 6.30170085887242 g
- Protein 168.280526575519 g
- Saturated Fat 48.1493713546143 g
- Serving Size 1 1 -6 (1156g)
- Sodium 1160.83979707811 mg
- Sugar 97.5563883945729 g
- Trans Fat 13.1514743140092 g
- Calories 2406 calories
Step-by-step
- 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 oil 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.
My Unexpected Culinary Adventure: Marsala Meatballs and a Lesson in Spontaneity
Life, as they say, is what happens when you're busy making other plans. This couldn't be truer for my recent foray into the world of Marsala meatballs. I wasn't planning on a culinary adventure; in fact, I was knee-deep in a to-do list longer than my arm, juggling work deadlines, grocery shopping, and the general chaos of everyday life. But sometimes, the best things happen when we least expect them, and that's exactly how this recipe came to be.
It all started with a spontaneous trip to the local Italian market. The aroma of fresh herbs and ripe tomatoes pulled me in like a siren's song. I wandered the aisles, picking up ingredients based on whim and inspiration. Before I knew it, my basket overflowed with the makings of something truly special, something completely unplanned. The rich, earthy scent of mushrooms, the promise of succulent meatballs, the boldness of Marsala wine—it all felt like a culinary destiny unfolding before me. I’ve always loved cooking, even if my days often feel like a whirlwind, but the joy of creating something delicious from scratch brings a much-needed sense of calm and accomplishment into my chaotic life.
The beauty of this recipe lies in its simplicity. It's a dish that can be whipped up on a busy weeknight, yet it feels incredibly indulgent and comforting. The rich Marsala wine sauce, infused with the earthy depth of mushrooms, beautifully complements the savory meatballs. The addition of fresh parsley adds a touch of vibrancy, a pop of color and freshness that perfectly balances the richness of the dish. I love how versatile this recipe is, too! I've made it with different types of pasta – from classic spaghetti to fettuccine, even penne works a treat!
But the true magic of this dish isn’t just in the recipe itself; it’s in the moments I created while making it. The rhythmic chopping of herbs, the satisfying sizzle of mushrooms in the pan, the warmth of the oven baking the meatballs to perfection— these simple acts transformed into a meditative process, a quiet escape from the whirlwind of my day. And the best part? Sharing this dish with my family. Their happy faces, their satisfied sighs after each bite, reminded me that sometimes, the best recipes are the ones born from spontaneity, the ones that bring joy and connection to the table.
As a busy woman trying to navigate the complexities of modern life, I find immense satisfaction in creating delicious, home-cooked meals. It's not just about feeding my family; it's about nurturing them, about showing them that even amidst the chaos, there’s always time for moments of deliciousness and connection. The Marsala meatballs became more than just a meal; it was a testament to the beauty of imperfection, a reminder to embrace the unplanned adventures, and a comforting hug in the form of a truly unforgettable dish.
So, next time you find yourself overwhelmed by life's to-do list, I encourage you to take a moment, breathe, and let your culinary intuition guide you. You might just discover a new favorite recipe, a new source of comfort, and a new appreciation for the unexpected joys of life.
