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Meatball Marsala

Meatball Marsala

Meatball Marsala - a modern twist on a classic Italian recipe. Easy to make meatballs perfect as an appetiser or a main dish.
Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Manuela Zangara

Ingredients

Meatballs

  • 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

Marsala Sauce

  • 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

Instructions

Meatballs

  1. 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. 

  2. Make meatballs of the size of a ping pong balls. Roll them in flour and keep them aside.

Marsala Sauce

  1. In the meantime, melt the butter with the extra virgin olive oil in a skillet over a medium flame.
  2. Add the meatballs and brown them well on all sides.
  3. Pour the Marsala wine into the pan and let the alcohol evaporate.

  4. Add the water, thyme, season with salt to taste, and mix well.
  5. 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.
  6. Serve warm.