Marsala Meatballs – a fantastic holiday appetizer or the perfect bowl of comfort food for an evening at home.
I’m sharing this recipe for Marsala Meatballs at just the perfect time. With flu and holiday season both lurking around the corner, I love to create dishes that are both appealing to the eye and comforting to the soul and taste buds.
My family is made up of seven foodies: My hubby and I and our 5 kids. Each one of us speaks the love language of food – especially if we’re not feeling well. When that happens, tummy aches and pains away need a nice hot tea, sore throats need a soup, and chills and aches need some sort of warm, delicious meal.
Growing up, I had two dishes that were my feel good comfort dishes – my mom’s meatloaf and my dad’s chicken noodle soup. For years, I’ve asked my dad for his soup recipe, and all I get in return is that he just throws things in a pot. I’m sure that’s why it’s so good.
Our kids love meatballs, but only homemade meatballs, so that started my inspiration for these Marsala Meatballs.
On the other hand, my husband doesn’t really remember a comfort meal, so I set out on a mission to find one for him. Since he is a huge Chicken Marsala fan, I wanted to wow him with a dish that was inspired by one of his restaurant favorites.
So, rolling with my kids’ love of meatballs and my husband digging marsala, I went with Marsala Meatballs. This entire dish screams comfort.
From the sauce to the noodles, it all comes together to help soothe any sort of ache or pain and is great for a regular family meal as well. This will be the dish my kids remember when they’re older.
Every year since I was little, I always say to myself, this year will be the year that no one will get sick. And while I’ve noticed that as my kids get older that the amount of times they are sick has majorly decreased, we still get hit every once in a while. And since our kids love to share cups still (even at their ages of 6, 8, 10, 11 and 14), they all get whatever their sibling has. And that means momma has always got to be ready to step it up.
To me, the flu and cold season is about snuggles, movies, water and comfort food that speaks to you – and in turn, makes you feel better.
To make these Marsala Meatballs, I picked up all my ingredients at Safeway. I grabbed the O Organics® Ground Beef Grass-Fed and pasta noodles, as well as Signature bread crumbs.
I didn’t just get the necessities for the Marsala Meatballs but flu season must-haves as well, including apple juice, tea, and tissues. With Safeway’s exclusive O Organics® product line, the top-selling organic brand in their stores, it’s easy to incorporate organic items into your wellness routine during cold and flu season without a lot of time, money or effort.
O Organics products are available in my area exclusively at Safeway. If you don’t live near a Safeway, you can find O Organics products at any of the other Albertsons Companies family of stores including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway.
How do you make Marsala Meatballs?
Cook 1/2 lbs spaghetti noodles.
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 saucepan 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 boil.
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 like pictured.
Keep these MARSALA MEATBALLS in mind for those days or nights you need something to cozy up and any time you want to wow during this holiday season. They make a great appetizer and main course too!
Enjoy friends. XOXO San
Check out other content using O Organics and other Safeway products: Southwest Barbecue Chicken Kabobs, Best Ever Potato Salad, Rosemary Chicken Skewers, and Salsa Chicken Foil Packets.
Don’t forget to pin this Marsala Meatballs recipe to your favorite Pinterest board for later.
Marsala Meatballs
Ingredients
Meatballs
- 16 ounces 85% lean ground beef
- 8 ounces sweet italian sausage
- 1/4 cup parmesan
- 1/3 cup bread crumbs
- 1 egg
- 2 cups chicken broth
- freshly ground pepper to taste
- 16 ounces spaghetti
Marsala Sauce
- 4 tablespoon butter
- 2 tablespoons flour
- 32 ounces mushroom
- 1 cup dry Marsala wine {I used cooking wine}
- 1/2 cup fresh parsley chopped + more for topping
Instructions
- 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 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 like pictured.
Notes
Nutrition
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Those look and sound so delicous! I love the flavors, and you can’t go wrong with meatballs.
Really amazing flavors, definitely a great shakeup for dinner.
Woah, I can’t wait to give this a try! Looks amazing!
Yes, please! This is such an interesting flavor for meatballs!
Can’t wait to try this–maybe tonight!! Always looking for new ways to use a bottle of marsala.
Looks so delish! Everyone in our house would definitely love this!
That sauce is so delicious! I’ll be making these meatballs again and again.
These meatballs are so delicious!
Followed the recipe, and it turned out awesome. The meatballs were very moist and flavorful. We will be making this again!