Italian Veal Meatball
Marsala with Veal Meatballs
Ingredients
THE ITALIAN VEAL MEATBALL
- 2 pounds Ground Veal
- 1 cup Sliced Scallions including the green part (about 5-6 scallions)
- 3/4 cup Fresh parsley finely chopped
- 1/2 cup Parmesan shaved
- 1 tablespoon Oregano dried
- 1 tablespoon Basil dried
- 2 teaspoon Salt
- 1 teaspoon Ground Pepper
- 2 Egg
- 1/2 cup Breadcrumbs
Marsala with Veal Meatballs
- 3 tablespoons Olive Oil
- 1/4 cup Shallots, chopped
- 4 garlic cloves minced
- 1 lb Baby Bella Mushrooms sliced
- 2-3 tablespoon Flour
- 3/4 cup Marsala Wine
- 1 1/2 cup Beef Stock
- Fresh Chives chopped, for garnish
Instructions
THE ITALIAN VEAL MEATBALL
- Preheat oven to 400 degrees.
- Combine all the ingredients in a bowl, mixing by hand to evenly distribute all the ingredients.
- Line a baking sheet with parchment paper. Roll into ¾ -1 inch balls and place on the baking sheet leaving air space between the meatballs.
- Bake for 20-25 minutes or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the size you make your meatballs.
Marsala with Veal Meatballs
- In a large sauté pan, heat olive oil over medium. Add shallots and cook for 2-3 minutes, or until they start to turn translucent. Add garlic and cook another minute.
- Add the mushrooms, giving them lots of room to brown. You don’t want them over crowded or they will steam instead of brown. Cook for 10-15 minutes, stirring often, until they are golden brown.
- Add the flour. Stir into the mushrooms and cook for 5 minutes.
- Deglaze the pan with the Marsala wine. Slowly add the beef stock to ensure your sauce is thickened.
- Add the meatballs and cook until they are heated through.
- Serve over polenta, risotto or pasta. Garnish with the fresh chives.
Notes
Serving Ideas for The Italian Veal Meatball: Marsala, Minestrone, With Pasta and Marinara, Open Faced Sandwich
View the Harbor Light article "The Mighty Meatball" for more recipe ideas.