Marsala Meatballs & Mash

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’!

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Marsala Meatballs & Mash

A delicious mushroom gravy over meatballs and mashed potatoes

Course Main Course

Cuisine American, Italian

Keyword ground beef, ground pork, marsala, meatballs, mushroom gravy, mushrooms, potato

Servings 6

Ingredients

• 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

Instructions

• 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.