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Let’s get one thing straight: this is not a recipe for meatball curry. Meatballs with Marsala cream sauce is a Sicilian-inspired dish made with sweet and strong Marsala wine, and juicy herby meatballs in a creamy mushroom sauce. It can be served as light-hearted dinner party fare or a family feast favourite. And the best bit? It’s crazy easy to prepare!
Not what you were expecting? Go to my Indian Kofta Curry (meatball curry) recipe.
Exactly what you were hoping for? Then serve it Italian style with Homemade Fresh Pasta, or with Herb and Garlic Mashed Potatoes.
What is Marsala sauce
This age-old Don of a sauce is straight off the streets of Sicily. Marsala cream sauce is a classic characterised by a sweet injection of Marsala wine, a fortified wine from the region, garlic, mushrooms, herbs and, sometimes, thick velvety cream.
Often served over steak or chicken, the flavour is a heady combination of rich, earthy and sweet notes in a slick liquid form.
Marsala comes in either sweet or dry, but dry can be tricky to source in the UK. It won’t taste quite the same or be a bonafide Marsala sauce, but if you can’t get your hands on either, you can substitute with any other sweet and fortified wine like madeira or sherry.
But don’t let investing in a whole bottle put you off, I’m sure you’ll get through it! Not only is it great to cook with, the deliciously nutty, burnt caramel flavour makes it a gorgeous drinking wine, best for pairing with desserts. It keeps longer than non-fortified wines, so you can bring it out again on future special occasions.
Meatball recipe
Meatballs are an economical choice to showcase your creamy marsala and mushroom sauce. To keep things simple but flavoursome, I always combine ground beef and pork. The flavour and texture are sublime- providing you cook them properly!
The secret to a tasty meatball and a rich sauce is in the searing. This means colouring your meatballs in your cooking pan before you do anything else! It’s also known ‘browning’, or more scientifically, a Maillard reaction.
Essentially, what happens is amino acids and reducing sugars react with heat, this is what turns food an irresistible toffee colour. During the reaction aromas are released and flavours enhanced. Think of cookies baking or steak frying. So, we sear, or brown, so these aromas and flavours are released into the cooking pan and can then infuse the oil or other fat we are planning to cook with.
Anyone still thinking they’re going to cut that little corner? I didn’t think so.
Recipe Tips and Notes
- If you’re looking to impress with knockout meatballs, follow my meatball recipe for equal quantities of pork and beef mince. The result is super succulence and sweetness thanks to the pork and hearty depth thanks to the beef.
- However, if your aim is getting this meal on the table as quick as possible, no-one is going to judge you for using pre-made, store-bought meatballs. Buy the ones you’ve tried and tested and know are delicious in quality, so you get the best of this dish.
- Brown. Your. Balls. See above for the science. But also because don’t we all think we look and feel better with a tan?
- The same goes for your mushrooms. Remember NOT to salt them while browning. This encourages them to release moisture which makes them soggy and dark. Golden is the goal.
- I haven’t specified which type of mushrooms to use, I’ve used chestnut because my family like them and they are easily available. But there are so many types out there, so don’t feel restricted. For some insight into different varieties and their flavours, take a look at my truffle risotto with wild mushrooms post.
Storage and leftovers
In my house we have no problem ploughing through every meatball in this twenty-meatball recipe! However, if you’re cooking for one or two, you might have some leftovers. Store what’s left in an This is an affiliate link.airtight container and they’ll keep in the fridge for 2-3 days.
Don’t be tempted to freeze the meatballs and marsala cream sauce together as when cream thaws it becomes grainy and unpleasant. Of course, you can freeze your cooked, or uncooked, meatballs separately. In a foil and cling film wrap they’ll be good for up to two months.
Safety tip: Raw then frozen meatballs need to be defrosted before cooking. Cooked then frozen meatballs do not.
Other meatball recipes
- Meatballs Stroganoff
- Baked Penne alla Vodka with Meatballs
- Sweet and Sour Meatballs in Pomegranate Sauce
- Porcupine Meatballs in Creamy Tomato Sauce (Tefteli)
Meatballs with Marsala Cream Sauce
Equipment
- This is an affiliate link.Cast iron skillet
Ingredients
For the meatballs
- 450g / 1 lb beef, lean
- 450g / 1 lb pork, lean
- 1 egg
- 1 tsp dried basil
- 1 tsp oregano
- 3/4 cups / 75g breadcrumbs
- 1 tsp salt
- 1 tbsp This is an affiliate link.olive oil
For the sauce
- 2 tbsp This is an affiliate link.olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 200g / 2 cups mushrooms
- 1 tbsp fresh chopped rosemary or 1tsp dried rosemary chopped
- 1 tbsp flour
- 125ml / 1/2 cup sweet Marsala wine
- 250ml / 1 cup stock, chicken or vegetable
- 125ml / 1/2 cup double cream / heavy cream
- Salt to taste
- Pepper to taste
Instructions
- In a large bowl combine beef and pork, beaten egg, basil and oregano, breadcrumbs and salt, mix well and shape into 20 meatballs.
- Heat 1 tbsp of olive oil in a large frying pan and brown the meatballs over medium heat but don't cook all the way through. Remove from the pan and set aside.
- To the same pan add another tablespoon of the olive oil and add the mushrooms. Fry until golden over medium heat, then season with salt, pepper and chopped rosemary.
- Lower the heat and move the cooked mushrooms to one side of the pan and add the chopped onions, cook for 5-7 minutes over low until softened, add the minced garlic and cook for 30 seconds longer, then sprinkle the flour all over the mushrooms and onions and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and bring the meatballs back to the pan, simmer for 10 minutes longer over low heat. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am excited to try this yummy sounding dish. Do you think you could prep a bit ahead and then serve later for a nice little dinner with friends?
Absolutely, Lynne!