Meatballs in Mushroom Marsala Sauce are MMM… served over a billowy bed of buttery mashed potatoes, the ultimate comfort food. It tastes like something you’d get at an inn high atop the Swiss Alps.

 

The meatballs alone are so rich in flavor and well worth the effort, but if you’re short on time, just grab a bag of ready-made ones from the store on your way home. Dinner will be on the table by the time you kick off your shoes.

Meatballs in Mushroom Marsala Sauce

Serves: 6
Prep: 20 mins
Cook: 20 mins

Ingredients

Meatballs
1/2 medium red bell pepper, seeded and diced
1/2 medium onion
4-5 cloves garlic, minced
2 lbs pasture-raised ground chuck
3/4 cup breadcrumbs
splash of Worcestershire sauce
1 tsp freshly cracked pepper

Mashed Potatoes
1 1/2 lbs Yukon Gold potatoes, cut into 1-inch chunks
1 Tb salt
1/2 stick butter
splash of milk

Marsala Sauce
2 Tb butter
1 lb sliced mixed mushrooms
1 Tb cornstarch or flour
1 cup dry Marsala wine
1 cup broth
1/2 cup fresh Italian parsley, chopped

Instructions

Mashed Potatoes
Peel and cut potatoes into big chunks.
Collect in a pot and cover with water and a generous sprinkling of salt.
Put the lid on and bring to a boil, then simmer 20 mins.
Drain and return potatoes to the pot.
Mash with butter, a splash of milk and season to taste.
Spread evenly in an ovenproof dish and keep warm in the oven on low.

Meatballs
Seed and dice bell pepper and add to a big bowl.
Chop onions and mince garlic. Add them to the bowl.
Add ground beef and breadcrumbs.
Light beat the eggs and add to the bowl, along with the  Worcestershire.
Season with cracked black pepper and smoosh everything together.
Shape tablespoons of the meat mixture into little balls and set onto a parchment-line baking sheet.
Drizzle olive oil into a large pan set over medium-high heat.
Fry meatballs in batches and place over the mashed potatoes in the oven.

Mushroom Marsala Sauce
Melt butter in the same pan used to cook the meatballs.
Slice and add mushrooms, cook til fragrant ~8 mins.
Sprinkle in flour and stir to coat.
Drizzle wine and bring sauce to a boil
in the wine and bring to a boil.
Add broth and bring to a boil, again.

Chop parsley and set aside.
Remove meatballs and mashed potatoes from the oven.
Spoon sauce over the lot evenly, garnish with parsley and serve!