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These Creamy Marsala Meatballs are a super easy weeknight dinner when you use frozen store-bought meatballs, but I have included the entire meatball recipe as well. Pictured above are actually using Morning Star meatless meatballs, that were surprisingly delicious if you’re looking for a meatless Monday meal. I like to serve it over rice, but you’re also able to serve them alone, or over egg noodles. You could even make them into a sandwich like some kind of food cretin.
Ingredients
- - Home Made Meatballs (add 45 minutes to your anticipated prep time)
- 1 1/2 lbs ground beef
- 2/3 c breadcrumbs
- 1/3 c minced onions
- 1 egg
- 1 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 cup milk
- -Marsala Cream Sauce
- 8 oz marsala wine
- 1 cup heavy cream
- 2 cups chopped white button mushrooms (could sub mini-bellas if you really want a mushroom-y taste)
- 1/2 white onion, diced
- 2-3 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees.
- Thoroughly mix all the ingredients together (you must suffer through making this with your hands because it's the only way. It's disgusting, but it's really the only way to make meatballs)
- Roll meat into ping-pong-sized balls. On a baking sheet, place them as far apart as the baking sheet can accommodate, but if they end up cooking together you can totally just cut them apart. No big.
- Bake in preheated oven for 12 minutes. Take them out, and check one meatball. If they are not cooked through, put them back in the oven for another 1-2 minutes.
- In a deep skillet over medium-high heat, bring your oil to temperature.
- Add your onions to the pan and cook in the oil for about 1-2 minutes.
- Add your mushrooms and stir together, cooking for another 3-5 minutes, stirring consistently.
- Deglaze pan with marsala wine and bring to a simmer for a few minutes, until the fluid in the pan is reduced to about half and the steam coming off the marsala should smell sweet.
- Add your meatballs. If you're using frozen meatballs, defrost them first. If you're using frozen meat substitutes or homemade meatballs, toss them bitches in there. I'm sure Nat would have something to say about using packaged meatballs, but fuck it. Let the meatballs simmer in the wine for about 2-4 minutes, or until warmed through.
- pour in your heavy cream, string until the fluids are all mushed together and let it simmer for another minute or two.
- Remove from heat, sauce will thicken slightly as it stands.
If you like the meatballs, try these Sweet and Sour Meatballs A great side for this dish is these Garlic Butter Green Beans or these Spicy Sesame Brussels Sprouts
