Meatball Marsala

Serves: 4

This Yummy dish is the perfect comfort food with a new twist. So flavorful you will want in again and again!

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Cook Time:
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1 1/2 pound yukon gold potato, cut into 1-inch chunks
kosher salt
12 ounces ground beef chuck
12 ounces sweet italian sausages meat
1/3 cup breadcrumbs
1 large egg, lightly beaten
2 cups low-sodium chicken broth
freshly ground pepper
6 tablespoons unsalted butter, cut into pieces
12 ounces sliced mixed mushrooms
1 tablespoon all-purpose flour
1 cup dry marsala wine
1 cup fresh parsley, chopped


Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.

Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.

Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.

Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.


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