Description
Veal Marsala Meatball Bites are juicy veal meatballs simmered in a rich Marsala and sherry sauce, served with sautéed mushrooms for a mouthwatering appetizer that’s perfect for parties or gatherings. These bites combine tender ground veal, parmesan, and fresh herbs with a savory, aromatic skillet sauce.
Ingredients
Units
Scale
For the Meatballs
-
- 1/4 cup Panko breadcrumbs
- 3 tablespoons Milk
- 1 pound Ground veal
- 1/4 cup Parmesan cheese, grated
- 1 large egg, beaten
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon All Purpose Seasoning Blend
For the Sauce
-
- 2 tablespoons Olive oil, divided
- 8 ounces Cremini mushrooms, sliced about 1/4 inch thick
- 1 large shallot, minced
- 1 tablespoon Flour
- 1/2 cup Marsala wine
- 1/2 cup Sherry or dry white wine
- 1 teaspoon All Purpose Seasoning Blend
To Serve
- Extra minced parsley, for garnish
Instructions
- Preheat the Broiler: Set your broiler to high to prepare for cooking the meatballs.
- Soak Panko: In a large bowl, combine the panko breadcrumbs and milk. Allow to soak for 5 minutes to soften the breadcrumbs.
- Prepare Meatball Mixture: Add the ground veal, parmesan, beaten egg, parsley, and 1 teaspoon of All Purpose Seasoning Blend to the soaked panko. Gently mix the ingredients with your hands until just combined. For best results, chill the mixture for 30 minutes before proceeding.
- Form Meatballs: Shape the veal mixture into one-inch balls and arrange them on a rimmed baking sheet lined with parchment paper.
- Broil Meatballs: Broil the meatballs for 3 minutes, until just beginning to brown but not fully cooked through. Remove from the oven and set aside.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook until browned, about 5 minutes. Remove mushrooms from the skillet and set aside.
- Sauté Shallots: In the same skillet, add the minced shallots and cook for 2-3 minutes, until slightly softened.
- Form Roux: Lower the heat and add the remaining 1 tablespoon olive oil and flour, stirring until a roux forms and the mixture is smooth.
- Deglaze & Simmer Sauce: Whisk in the Marsala wine and sherry or dry white wine, stirring until the sauce is smooth and well combined. Add the remaining 1 teaspoon All Purpose Seasoning Blend and simmer for 5 minutes to thicken.
- Simmer Meatballs: Return the broiled meatballs to the skillet, nestling them in the sauce. Cover and simmer for about 5 minutes, or until the meatballs are cooked through to an internal temperature of 160°F.
- Assemble Bites: Skewer a mushroom and a meatball onto small skewers or toothpicks. Spoon some of the Marsala sauce onto a serving platter, arrange the skewers on the platter, and drizzle the remaining sauce over the top. Garnish with extra minced parsley before serving.
Notes
- Chill the meatball mixture for at least 30 minutes before forming to help them keep their shape.
- Don’t overcrowd the pan when browning meatballs to avoid steaming and tough results.
- Always simmer the meatballs in sauce—boiling can cause them to fall apart.
- Rest the meatballs after cooking to allow juices to redistribute for extra juiciness.
- For a gluten-free version, use gluten-free panko and flour.
Nutrition
- Serving Size: 2-3 meatball bites
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 70mg
