Creamy Marsala Meatballs Recipes

Steps:

• Heat oven to 375ºF.
• Mix first 6 ingredients; shape into 18 meatballs, each about 1-1/2 inches in diameter. Place in 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until meatballs are done.
• Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 min. or until tender, stirring frequently. Add Neufchatel, milk and wine; cook and stir 2 to 3 min. or until Neufchatel is melted and mixture is heated through.
• Add meatballs to skillet; stir to evenly coat with sauce. Serve over pasta; top with parsley.

Steps:

• 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.

Steps:

• Heat oven to 375 degrees F.
• Mix first 5 ingredients; shape into 16 meatballs, each about 2 inches in diameter. Place in 15x10x1 inch pan sprayed with cooking spray. Bake 20 minute or until meatballs are done.
• Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 minute or until tender, stirring frequently. Add cooking creme, wine and milk; cook and stir 2-3 minute or until heated through.
• Add meatballs to skillet; sitr to evenly coat with sauce. Serve over pasta; top with parsley.

Steps:

• Preheat the broiler to high.
• In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
• In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

Steps:

• Place a small saute pan over medium-high heat. Add the olive oil followed by the onions and 2 of the minced garlic cloves with a pinch of salt. Cook, stirring occasionally until the onions are translucent, 5 minutes. Remove to a plate to cool slightly.
• In the meantime, mix together the chicken, Worcestershire, breadcrumbs, parsley, oregano, egg and Parmesan in a large bowl. Season well with salt and pepper, then mix in the cooled onions and garlic. Scoop into 12 meatballs then set aside. This can be done a day ahead of time.
• Dredge the meatballs in the flour, shaking off any excess.
• Heat a large cast-iron enamel skillet over medium-high heat and add a drizzle of olive oil. Add the meatballs and cook until golden brown and crisp, 2 minutes, then flip and continue to brown on the other side until golden brown and crisp, 2 minutes. Remove the meatballs from the skillet and set aside.
• To the same skillet, add the mushrooms and remaining 2 minced garlic cloves with a little more olive oil. Cook until the mushrooms soften and begin to crisp, 3 to 5 minutes, then season with salt and pepper. Add the marsala, scraping any brown bits off the bottom of the pan then add the chicken stock and the meatballs. Reduce the liquid by about half and allow the meatballs to cook through, 15 to 20 minutes, then stir in the butter and parsley. Serve.

Steps:

• Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
• Chop half the sage leaves and add them to the meat mixture.
• Form into walnut sized balls and fry them in the butter until golden.
• Add the Marsala and let it cook down until it begins to thicken.
• Chop remaining sage and add to the sauce.
• Season to taste.
• Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
• They can cook gently for hours if need be.

Steps:

• Combine first 7 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs.
• Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 10 minutes or until done. Remove meatballs from pan; set aside.
• Add leek to pan, and sauté 3 minutes or until tender. Stir in water and next 4 ingredients (water through thyme), and bring to a boil.
• Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk.
• Add Marsala mixture to leek mixture, and cook over medium heat for 6 minutes or until slightly thick.
• Return meatballs to pan; cook 3 minutes or until thoroughly heated. Serve over linguine.

Steps:

• combined first six ingredients.
• Form 20-24 meatballs.
• Bake in oven 15 minutes, turning every 5 minutes.
• Melt butter in skillet.
• Add onion and garlic.
• Cook 5 minutes.
• Add wine (or stock) and deglaze about 5 minutes.
• Mix constarch with milk and creamy (I put in a lid with a container and shake).
• Add milk mixture to skillet and stir until thinken.
• Add meatballs and heat.
• Salt and pepper to taste (I add garlic salt).
• Serve over egg noodles, cooked to package specifications.

Steps:

• Pound breasts to 1/4 inch. In large frying pan, melt 2 Tbl butter over med heat.
• Add chicken and saute until lightly browned (4 min). Remove and set aside.
• Melt 2 more tablespoons of butter in pan. Add shallots and mushrooms (3-5 min).
• Cook until lightly browned.
• Add Marsala, bring to boil. Add cream and lemon juice and return to boil. Salt and pepper.
• Return chicken to pan. Cook turning in sauce to finish cooking (3 minutes).
• Serve over noodles or rice. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).