Marsala Meatballs

Ingredients

Servings 4 people

Meatballs

•     1 lb. beef mince
•     1.75 oz. Parmigiano Reggiano finely grated
•     3.5 oz. breadcrumbs
•     1 tbsp parsley chopped
•     1 pinch grated nutmeg
•     1 tsp salt
•     1 pinch pepper

Marsala Sauce

•     1 ½ tbsp butter
•     1 tbsp extra-virgin olive oil
•     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

•     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.

Marsala Sauce

•     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.
•     Serve warm.