Marsala Meatballs
This Marsala meatball was a new try for me and I served it for guests. They loved it. I was very relieved. We hope you like it too.
Ingredients Needed For Marsala Meatballs:
2 pounds homestyle meatballs (found in the freezer section)
1 1/2 pounds sliced mushrooms
2 garlic cloves, minced
1/2 cup onion, diced
2 Tablespoons butter
2 14 ounce cans beef broth
1/3 cup grape juice
2 Tablespoons sherry vinegar
1 Tablespoon vanilla
1 cup cream
1/2 teaspoon pepper
1 teaspoon salt
1 Tablespoon thyme
4 Tablespoons cornstarch mixed with 2 Tablespoons warm water
Instructions For Marsala Meatballs:
In a sauté pan, cook mushrooms, garlic, and onion in butter.
Then, remove from the pan-place vegetables in a bowl and set aside.
Brown meatballs in the sauté pan. Add water to the pan to prevent burning.
In a sauce pan, bring broth, grape juice, sherry vinegar, pepper, salt, and thyme to a boil.
Add cornstarch and water mixture to boiling sauce. Stir with a whisk as the sauce thickens. If sauce is not desired thickness, more cornstarch and water may be added.
Remove from heat and stir in vanilla and cream. Add vegetable mixture and meatballs to sauce. If it has cooled too much, heat on low. Stir to combine.
Serve over cooked egg noodles. Enjoy!
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