Marsala Meatballs Food

CREAMY MARSALA MEATBALLS

Steps:

• Heat oven to 375 degrees F.
• Mix first 5 ingredients; shape into 16 meatballs, each about 2 inches in diameter. Place in 15x10x1 inch pan sprayed with cooking spray. Bake 20 minute or until meatballs are done.
• Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 minute or until tender, stirring frequently. Add cooking creme, wine and milk; cook and stir 2-3 minute or until heated through.
• Add meatballs to skillet; sitr to evenly coat with sauce. Serve over pasta; top with parsley.

CHICKEN MARSALA MEATBALLS

Steps:

• Preheat the broiler to high.
• In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
• In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

MEATBALL MARSALA

Steps:

• 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.

CHICKEN MARSALA MEATBALLS

Steps:

• Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
• Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
• Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
• Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

CHICKEN MARSALA MEATBALLS

Steps:

• Heat oven to 400ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 4 ingredients just until blended; shape into 16 meatballs, using about 1/4 cup chicken mixture for each meatball. Place on prepared baking sheet.
• Bake 16 to 18 min. or until done (165ºF).
• Meanwhile, cook mushrooms in large nonstick skillet on medium heat 6 min. or until tender, stirring occasionally. Add wine; cook 2 min. or until wine is cooked off, stirring occasionally. Add gravy; cook and stir 2 to 3 min. or until heated through.
• Add meatballs to gravy mixture; stir until evenly coated.

MASALA MEATBALL CURRY

Steps:

• Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
• Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
• Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
• Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

CHICKEN MEATBALL MARSALA

Steps:

• Place a small saute pan over medium-high heat. Add the olive oil followed by the onions and 2 of the minced garlic cloves with a pinch of salt. Cook, stirring occasionally until the onions are translucent, 5 minutes. Remove to a plate to cool slightly.
• In the meantime, mix together the chicken, Worcestershire, breadcrumbs, parsley, oregano, egg and Parmesan in a large bowl. Season well with salt and pepper, then mix in the cooled onions and garlic. Scoop into 12 meatballs then set aside. This can be done a day ahead of time.
• Dredge the meatballs in the flour, shaking off any excess.
• Heat a large cast-iron enamel skillet over medium-high heat and add a drizzle of olive oil. Add the meatballs and cook until golden brown and crisp, 2 minutes, then flip and continue to brown on the other side until golden brown and crisp, 2 minutes. Remove the meatballs from the skillet and set aside.
• To the same skillet, add the mushrooms and remaining 2 minced garlic cloves with a little more olive oil. Cook until the mushrooms soften and begin to crisp, 3 to 5 minutes, then season with salt and pepper. Add the marsala, scraping any brown bits off the bottom of the pan then add the chicken stock and the meatballs. Reduce the liquid by about half and allow the meatballs to cook through, 15 to 20 minutes, then stir in the butter and parsley. Serve.

MEATBALLS WITH SAGE & MARSALA

Steps:

• Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
• Chop half the sage leaves and add them to the meat mixture.
• Form into walnut sized balls and fry them in the butter until golden.
• Add the Marsala and let it cook down until it begins to thicken.
• Chop remaining sage and add to the sauce.
• Season to taste.
• Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
• They can cook gently for hours if need be.

TURKEY MEATBALLS MARSALA

Steps:

• Combine first 7 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs.
• Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 10 minutes or until done. Remove meatballs from pan; set aside.
• Add leek to pan, and sauté 3 minutes or until tender. Stir in water and next 4 ingredients (water through thyme), and bring to a boil.
• Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk.
• Add Marsala mixture to leek mixture, and cook over medium heat for 6 minutes or until slightly thick.
• Return meatballs to pan; cook 3 minutes or until thoroughly heated. Serve over linguine.

CREAMY MARSALA MEATBALLS

Steps:

• Heat oven to 375ºF.
• Mix first 6 ingredients; shape into 18 meatballs, each about 1-1/2 inches in diameter. Place in 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until meatballs are done.
• Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 min. or until tender, stirring frequently. Add Neufchatel, milk and wine; cook and stir 2 to 3 min. or until Neufchatel is melted and mixture is heated through.
• Add meatballs to skillet; stir to evenly coat with sauce. Serve over pasta; top with parsley.