A few weeks ago, I shared with you the recipe for Veal Marsala. Today instead I am back with a modern twist to the classic recipe. In fact, I will show you how to make Meatball Marsala. The sauce is not exactly the same as the one used for Veal Marsala, so make sure you follow the below recipe, even though you may already know the other one. Even though this is traditionally a main dish, I like to serve these meatballs as an appetiser, or as part of a buffet. Whatever you choose, make sure to serve Meatball Marsala with some crusty bread, like my ciabatta, to soak up all the delicious sweetish Marsala sauce. Buon appetito!
- 450 gms – 1 lb. beef mince
- 50 gms – 1.75 oz. Parmigiano Reggiano finely grated
- 100 gms – 3.5 oz. breadcrumbs
- 1 tbsp parsley chopped
- 1 pinch grated nutmeg
- 1 tsp salt
- 1 pinch pepper
- 20 gms – 1 ½ tbsp butter
- 1 tbsp extra-virgin olive oil
- 150 ml – 2/3 cup Marsala wine
- 2 ½ tbsp all-purpose flour
- 60 ml – ¼ cup water
- ½ tbsp thyme
- Salt and Pepper to taste
Put the mince, Parmigiano Reggiano, breadcrumbs, egg, nutmeg, 1 tbsp of chopped parsley, 1 tsp of salt and 1 pinch of pepper in a bowl. Mix all the ingredients very well using your hands.
Make meatballs of the size of a ping pong balls. Roll them in flour and keep them aside.
In the meantime, melt the butter with the extra virgin olive oil in a skillet over a medium flame.
Add the meatballs and brown them well on all sides.
Pour the Marsala wine into the pan and let the alcohol evaporate.
Add the water, thyme, season with salt to taste, and mix well.
Cover and cook for 10-15 minutes or until cooked through. You may need to add a little extra water if the sauce thickens too much.