Marsala Meatballs – a fantastic holiday appetizer or the perfect bowl of comfort food for an evening at home.
This delicious dish is a classic Italian-American recipe perfect for any occasion. Whether you are looking for a holiday appetizer or a cozy meal at home, these meatballs will not disappoint.
I’m thrilled to share this incredible recipe for Marsala Meatballs with you. It’s the perfect time to indulge in this savory delight! Imagine tender meatballs bathed in a rich and flavorful Marsala sauce, complemented by aromatic herbs and spices. The combination of textures and flavors is divine, creating a dish that looks amazing and incredibly delicious.
Growing up, I had two 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 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 remember a comfort meal, so I set out on a mission to find one for him. Since he is a big fan of Chicken Marsala, I wanted to wow him with a dish 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 ache or pain and is also great for a regular family meal. This will be the dish my kids remember when they’re older.
Marsala Meatball Ingredients
How do you make Marsala Meatballs?
Cook 1/2 lb spaghetti noodles. While the 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 using your hands until well combined.
Using a 1/4 cup scooper, I used my large cookie dough 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.
Melt butter over high heat while the meatballs cook in a large saucepan.
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 chicken broth and bring it back to a boil. Then, reduce heat to medium-high and add 1/2 cup of chopped parsley and meatballs.
Allow to simmer for 10 minutes.
Serve pasta, adding meatballs, mushrooms, and sauce as 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!
Pair these Meatballs with
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My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
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
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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!
These meatballs are a favorite in my house! My only suggestion would be to split up the broth amounts when listing the recipe ingredients for the meatballs and the Marsala sauce. Other than that this is the only way I make my meatballs now!
I could not get enough of these meatballs they have so much flavor and were absolutely delicious!
The sauce on these is so delicious I think I’ll use it in other dishes! Thank you for a great recipe!