My Marsala Meatballs bring together tender beef meatballs and earthy mushrooms simmered in a rich brown marsala sauce. This comforting, easy meal is a great way to elevate a classic meatball and makes a satisfying weeknight dinner.
Will it meatball?
I’ve wondered whether dishes like beef marsala or chicken marsala can be turned into meatballs — and the answer is a wholehearted yes. These Marsala Meatballs follow the same idea as my French onion meatballs: simple, well-seasoned meatballs simmered in a flavorful sauce.
They pair perfectly with crusty bread, roasted garlic mashed potatoes, or rice pilaf. I often serve them with roasted broccoli to add a bright, green contrast to the rich sauce.
Recipe Ingredients
Below are the main ingredients with notes to help you choose substitutions or adjustments.
- Meat. Ground chuck gives good flavor and fat for juicy meatballs, but ground sirloin or even ground chicken or turkey work fine if you prefer leaner meat.
- Egg. Acts as a binder to help the meatballs hold together.
- Mushrooms. Cremini mushrooms are used here for their meaty flavor, though any variety will work.
- Breadcrumbs. Italian seasoned breadcrumbs add both texture and seasoning.
- Stock. Beef stock intensifies the sauce; chicken stock is an acceptable substitute. If using store-bought stock, choosing a concentrated base will boost flavor.
- Garlic. Garlic paste is convenient, but a garlic press or finely minced garlic will do the job.
- Marsala. Use dry marsala wine to build the sauce’s characteristic flavor.
- Parsley. Fresh parsley finishes the dish and brightens the rich sauce.
See the recipe card below for detailed ingredient quantities and the full recipe.
How to make marsala meatballs with the best sauce
Follow these steps to make the meatballs and finish them in a flavorful marsala sauce.
- In a large bowl, combine the breadcrumbs and milk and let them sit for 5 minutes to form a panade.
- Add the ground beef, garlic paste, dried thyme, salt, black pepper, and egg. Mix gently until just combined.
- Form the mixture into roughly 1 1/2-inch meatballs and place them on a parchment-lined baking sheet.
- Heat olive oil in a large frying pan over medium heat. When hot, brown the meatballs, about 3 minutes per side. Remove with a slotted spoon and set aside.
- Pour off all but about 1/4 cup of the oil, then add the sliced mushrooms. Turn the heat to medium-high and cook until the mushrooms release their liquid and begin to brown. Season with salt and pepper.
- Add the shallots and butter and cook until soft. Stir in the flour and cook for 1–2 minutes, stirring, until the raw flour taste is gone.
- Pour in the marsala wine and bring to a boil, scraping the bottom of the pan to loosen browned bits. Once boiling, add the beef stock and bring back to a boil, then reduce heat and simmer for 5 minutes. Taste and adjust seasoning.
- Return the meatballs to the pan and simmer for about 10 minutes, or until cooked through. Remove from heat, stir in the parsley, and serve.
Top tips
- Meatball size. The recipe yields roughly 15–18 meatballs at 1.5″ diameter. Adjust size as desired; larger meatballs will need more cooking time.
- Sauce thickness. For a thicker sauce, whisk 2 teaspoons cornstarch with 1 tablespoon water to make a slurry, add it to the simmering sauce, and cook until thickened. If the sauce becomes too thick, thin it with a splash of stock.
- Vegetarian option. Use mushroom-based meatballs and vegetable or mushroom stock to make a vegetarian version with the same marsala flavor.
- Serving suggestion. These meatballs are excellent served with mashed potatoes, rice, crusty bread, or even in a sandwich topped with mozzarella or provolone.
More meatball recipes
- Swedish meatballs
- Sicilian meatballs
- Italian meatballs in Sunday sauce
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Marsala Meatballs (Comforting and Easy)
by James Delmage
5 from 1 vote
Prep: 20
Cook: 50
Total: 1 10
Servings: 4
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Marsala Meatballs combine beef meatballs and earthy mushrooms, simmered together in a rich marsala sauce. Perfect for those who love marsala and want a comforting twist.
Ingredients
For the meatballs
- 2 pounds ground chuck
- 1/4 cup milk
- 3/4 cup Italian seasoned breadcrumbs
- 5 cloves garlic paste
- 1 teaspoon dried thyme
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 large egg
- olive oil for frying
Finishing the marsala sauce
- 1 pound cremini mushrooms sliced
- 2 large shallots minced
- 3 tablespoons unsalted butter
- 1/4 cup flour
- 1 1/4 cups dry marsala wine
- 3 cups low-sodium beef stock
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
US Customary – Metric
Instructions
For the meatballs
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Combine breadcrumbs and milk in a large bowl and let sit for 5 minutes.
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Add the remaining meatball ingredients and mix gently until combined.
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Form ~1 1/2″ meatballs (about 15–18) and place on a parchment-lined baking sheet.
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Heat a thin layer of olive oil in a large frying pan over medium heat. When hot, brown the meatballs (about 3 minutes per side). Remove and set aside.
For the marsala sauce
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Reserve about 1/4 cup of frying oil, add mushrooms, and cook over medium-high until they release liquid and start to brown. Season to taste.
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Add shallots and butter and cook until softened. Stir in the flour and cook 1–2 minutes until no raw flour remains.
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Add marsala wine and bring to a boil, scraping the pan to loosen browned bits.
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Once boiling, add the beef stock and bring back to a boil. Reduce heat and simmer 5 minutes. Season to taste.
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Return the meatballs to the pan and simmer until cooked through, about 10 minutes.
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Remove from heat, stir in parsley, and serve with crusty bread, rice, or mashed potatoes.
Notes
- Meatball size. Makes approximately 16 1.5″ meatballs; adjust size if preferred.
- Protein. Ground chicken or turkey can replace beef; swap to chicken stock if using poultry.
- Stock. Homemade beef stock delivers the most flavor; if using store-bought, a concentrated beef base is recommended.
- Sauce consistency. A 1/4 cup of flour yields a fairly thick sauce. For extra thickness, add a cornstarch slurry (2 tsp cornstarch + 1 tbsp water) and simmer until thickened. Thin with additional stock if needed.
- Leftovers. Store in the fridge for up to 3 days and reheat on the stovetop or in the microwave.
Nutrition
Calories: 1015kcal | Carbohydrates: 29.6 g | Protein: 74 g
Nutrition information is an approximation.
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