Meatballs With Sage Marsala Recipes

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.

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.

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.

Steps:

• Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
• Chop half the sage leaves and add them to the meat mixture.
• Form into walnut sized balls and fry them in the butter until golden.
• Add the Marsala and let it cook down until it begins to thicken.
• Chop remaining sage and add to the sauce.
• Season to taste.
• Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
• They can cook gently for hours if need be.