Veal Marsala Meatball Bites

These Veal Marsala Meatball Bites offer a delightful twist on the classic, perfect for a weeknight dinner or a special occasion. Like a lot of Italian-American dishes it is simple but elegant. Rich, savory, and slightly sweet, these meatballs are packed with flavor from the Marsala wine, mushrooms, and herbs.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 300 kcal per serving

Ingredients

¼ cup - Panko breadcrumbs
3 tablespoons - milk
1 lb - ground veal
¼ cup - parmesan cheese
1 - egg
2 tablespoons - fresh parsley
2 teaspoons - all-purpose seasoning blend
2 tablespoons - olive oil
8 ounces - cremini mushrooms
1 - shallot
1 tbsp - flour
½ cup - marsala wine
½ cup - dry white wine

Instructions

Preheat the broiler to high.
In a large bowl, mix together the breadcrumbs and milk. Allow the panko to soak for 5 minutes.
After 5 minutes, add the veal, parmesan, egg, parsley and 1 teaspoon of the all-purpose seasoning blend to the bowl with the soaked Panko.
Use your hands to gently mix the veal until it’s just combined.
For the veal mixture into one-inch balls and place a rimmed baking sheet lined with parchment paper.
Broil for 3 minutes. The meatballs should be beginning to brown but are not cooked through. Remove from the oven.
In a skillet, heat the olive oil over medium-high heat. Add the sliced mushroom and cook until they’re browned, about 5 minutes. Remove from the skillet and set aside.
Add the shallots to the skillet and cook for 2-3 minutes or until they are slightly softened.
Reduce the heat to low and stir in the remaining tablespoon of olive oil and the flour. Stir until a roux forms.
Whisk in the marsala and sherry until the mixture is smooth.
Season the mixture with the remaining teaspoon of all-purpose seasoning blend. Simmer for 5 minutes.
Add the meatballs to the skillet and simmer for 5 more minutes. USDA recommends an internal temperature of at least 160 degrees F, as tested with a meat thermometer.
Place a mushroom on the skewer and then a meatball.
Spoon some of the marsala sauce on the platter. Arrange the skewers on a platter and drizzle the remaining marsala sauce over the skewers.
Top with minced parsley.

Nutrition