Marsala Meatballs & Mash is a whole new way to serve up meat and potatoes. The meatballs are a combination of ground beef and ground pork. A delicious mushroom gravy made with Marsala wine is served of a simple mashed potatoes to make a super flavorful and homey dinner. I am going to say a quick disclaimer about this post – I know the photos aren’t the greatest. I took over 80 shots of this dish and just could not get it to not look blurry. I think it is just the sheen from the gravy that wouldn’t let it look as good as it tasted. I promise this is a super delicious dish!
You have probably heard of the very popular Italian restaurant dish Chicken Marsala. It is typically a thin pan fried chicken breast served with a creamy Marsala wine sauce. This recipes hits most of those flavors but with a meatball instead! And you get the creaminess from the mashed potatoes. I opted for yukon gold potatoes so that they would be able to stand up to the richness of the mushroom gravy.
I do think that the next time I make this I am going to add in some garlic green beans – both for color and vegetable. It is a very hearty dish and doesn’t necessarily need a side, but I think it would have been better with it.
Now Let’s Get Cookin’!
Marsala Meatballs & Mash
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 cup Italian Bread Crumbs
- 3 cups Broth chicken, beef or vegetable
- 4 tsbp Butter
- 4 tbsp Flour
- 1½ cup Baby Bella Mushrooms sliced
- 1½ cup Marsala Wine
For the Potatoes
- 3 lb Yukon Gold Potatoes peeled and quartered
- 4 tbsp Butter
- 1 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Pepper
- In a large pot add potatoes. Add enough water to cover potatoes. Place on stove burner over medium-high heat.
- Preheat oven to 400degF. In a bowl, combine beef, pork, and bread crumbs. Form into 1½ inch balls and line up on parchment paper lined baking sheet. Bake for 15 minutes.
- In a large saute pan over medium-high heat, add 2 tablespoons of butter. Once melted add mushrooms, salt and pepper. Stirring frequently, cook until mushroom begin to tender. Add remaining butter and flour. Stir for 3 minutes then add Marsala wine. let come just to a boil then add broth. Again, bring just to a boil while stirring. Reduce heat to medium.
- Remove meatballs from oven and add to mushroom gravy in saute pan. Let simmer until ready to serve.
- Drain potatoes in colander and return to pot. Add remaining potato ingredients and mash together.
- Add a portion of potatoes to a shallow bowl. Then ladle meatballs and mushroom gravy over top.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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