Marsala Meatballs

by Rachael Ray Show Staff 9:00 AM, December 11, 2014


Aired December 11, 2014

Serves 6-8 as an appetizer

2 tablespoons olive oil
2 tablespoons butter 
3/4 pound cremini mushrooms, chopped
2 large shallots, finely chopped
4 cloves garlic, finely chopped
2 tablespoons thyme, finely chopped
Salt and pepper
1 cup Marsala
1 1/2 pounds ground veal or ground chicken
1/4 teaspoon nutmeg, freshly grated  
1/2 cup parsley, finely chopped
1 egg
1 cup fresh breadcrumbs, lightly toasted
1/2 cup grated Parmigiano-Reggiano cheese
Zest of 1 lemon


Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add butter. When it foams, add mushrooms and brown. Add shallots, garlic, thyme, salt and pepper, and sweat the shallots for a minute or two. Add Marsala and let reduce to 3-4 tablespoons. Cool mushrooms completely.
Place ground meat in a bowl and season with salt, pepper and nutmeg. Add cooled mushrooms and Marsala mixture, parsley, egg, breadcrumbs, cheese, lemon zest and a tablespoon of olive oil - a fat drizzle.  Roll balls with oiled hands or with a scoop into balls a bit larger than walnuts and roast in 400 oven until brown and cooked through, about 15-20 minutes.