Meatballs Marsala With Egg Noodles And Chives Recipes

MARSALA MEATBALLS

Steps:

• Make pasta - start a boiling pot of water, I always add 1/2 teaspoon of salt to my water to bring it to a boil. Add 1/2 lbs spaghetti noodles and cook according to package directions.
• *Once noodles are done rinse in cold water. Then toss in a bit of olive to keep them from sticking together.
• While pasta is cooking prepare the meatballs.
• In a large mixing bowl combine beef, sausage, breadcrumbs, parmesan cheese, egg 1/2 cup chicken broth, 1/2 teaspoon salt and 1/4 teaspoon of pepper; mix together using your hands until well combined.
• Using a 1/4 cup scooper, I used my large cookie dough one for 12-14 meatballs. Roll in our hand to form each meatball and arrange on a baking sheet lined with parchment paper.
• Place in oven and bake on high broil until browned, approximately 7 minutes, be sure to place these in the middle of the oven, not on the top rack.
• While the meatballs are cooking in a large sauce pan melt butter over high heat. Once melted add mushrooms, salt and pepper. Cook mushrooms until softened, being sure to stir so that they don't stick to the bottom.
• Sprinkle flour over the cooked mushrooms and stir together. Add Marsala wine and bring to a boil. Once it is boiling add in chicken broth and bring back to a broil.
• Once boiling reduce heat to medium-high and add 1/2 chopped parsley and meatballs.
• Allow to simmer for 10 minutes.
• Serve pasta, adding meatball, mushrooms and sauce on top like pictured.

MEATBALLS MARSALA WITH EGG NOODLES AND CHIVES

Steps:

• Place the chicken in a large bowl. Heat a large, heavy sauté pan or cast iron pan over medium heat. Once it's very hot, add half the olive oil and butter, and once they too are very hot, add the onion and a pinch or two of salt. Cook, stirring, until the onion is a deep golden brown, 5 to 7 minutes. Cool slightly, then add to the bowl with the chicken, along with the panko, egg, milk or water, 1 tsp salt, and several grinds of black pepper. Stir to combine evenly with a fork or with clean hands, but don't overmix (no tough meatballs wanted!).
• Scoop up about 2 tablespoons of the meatball mixture at a time, and then roll into balls. Wet palms will help it not get stuck all over you. Arrange onto a plate. Repeat with the remaining meat mixture.
• Add the remaining butter and olive oil to your same pan over medium heat. Arrange the meatballs in one layer. They will seem soft, and you will think they are going to fall apart. They will not, as long as you don't touch them for 3-4 minutes. Then they should be browned on the bottom and you can gently nudge or flip them over. Continue to roll them around the pan until they're as evenly brown all over as possible. Remove the meatballs with a slotted spoon, and drain them on a plate covered with paper towels (or no paper towels - I just put mine on a clean plate).
• Pour in the Marsala or Madeira, and simmer until it's almost completely cooked off, scraping up any browned bits that have stuck to the pan. (I'm pretty generous with my 1/4 cup of wine because it's so good...)Add the butter to the pan and let it melt, then whisk in the flour. Cook the mixture, stirring, for 1 minute. Slowly add the broth, whisking the whole time to break up any clumps. Add the cream, and bring the mixture to a simmer, then add salt and pepper to taste.
• Return the meatballs to the pan, turn to coat them in the sauce, reduce the heat to medium-low, and cover. Let the meatballs simmer in the sauce for 10 minutes. Check a meatball to make sure they're cooked through (should be), but if not, let them simmer a few more minutes.
• Bring a large pot of salted water to a boil, and cook the noodle according to package instructions. Most wide egg noodles are done around 6 minutes, 8 minutes max to avoid slimy noodles. Drain.
• Place the noodles in a bowl and toss with butter. Add meatballs and pan gravy on top. Garnish with chives.

MEATBALL MARSALA

Steps:

• Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.
• Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.
• Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.
• Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.

CHICKEN MARSALA MEATBALLS

Steps:

• Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
• Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
• Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
• Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

MARSALA MEATBALLS

Steps:

• 1. Preheat broiler. Combine ground beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and pepper in a medium bowl. Mix until combined.
• 2. Form into meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes
• 3. Melt 2 tablespoons of butter in a large pan over high heat. Add the mushrooms, 1/2 teaspoon salt and pepper. Cook, stirring until the mushrooms are softened, about 8 minutes.
• 4. Sprinkle mushrooms with flour and stir to coat. Stir in wine and bring to boil. Add 1 cup chicken broth and return to a boil.
• 5. Reduce heat to medium and add the meatballs. Simmer stirring occasionally for 5-10 minutes.
• 6. Serve over noodles, mashed potatoes or pasta.