Meatball Marsala
Meatball Marsala is a unique twist on the normal Marsala dish. Stop in Sparkle’s meat department for fresh, store-made Italian sausage.
Ingredients
- 1 1/2 lbs. yukon gold potatoes, cut into 1-inch pieces
- 1 tsp. salt, divided
- 6 Tbsp. butter, divided
- 1/2 cup milk
- 1 lb. ground beef
- 1 lb. Sparkle Italian bulk sausage
- 1/3 cup seasoned bread crumbs
- 1 egg, lightly beaten
- 1 1/2 cups chicken broth, divided
- 1/2 tsp. freshly ground black pepper
- 1 (12 oz.) carton sliced mushrooms
- 1 Tbsp. flour
- 1 cup dry Marsala wine
- 1 cup freshly chopped parsley
Instructions
- Preheat broiler.
- Add potatoes to a large saucepan covered with water. Season with 1/2 teaspoon salt and bring to a boil. Reduce to a simmer, cook potatoes until tender. Drain and return to saucepan. Add 5 tablespoons butter and milk to potatoes and mash.
- Combine beef, sausage, bread crumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Mix with hands until well combined. Form into meatballs and arrange on a baking sheet lined with foil. Broil until browned.
- Melt 1 tablespoon butter in large pan over high heat. Add mushrooms and cook until soft. Sprinkle in flour, then wine and 1 cup chicken broth. Bring to boil, reduce heat to medium-high and add meatballs. Simmer until meatballs are cooked through. Add parsley. Serve meatballs with mashed potatoes.
