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Marsala Meatballs

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 -6



  • 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


  • 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.