Marsala Meatballs & Mash
A delicious mushroom gravy over meatballs and mashed potatoes
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.
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