Marsala Meatballs

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.

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