Veal Meatballs Marsala


Veal Meatballs:
2 lbs. Ground Veal, ½ Cup Mascarpone, 4 Eggs, 2 Tbsp. Worcestershire Sauce
½ Cup Pecorino Romano Cheese, Grated, 1 ¾ Cups Seasoned Breadcrumbs
3 Tbsp. Garlic, Minced, 3 Tbsp. Fresh Parsley, Minced, 1 Tsp. Salt & 1 Tsp. Pepper

Mushroom Marsala Wine Sauce:
4 Tbsp. Butter, 8 oz. Button Mushrooms, Sliced, 2 Tbsp. Flour
½ Cup Marsala Wine, ½ Cup Beef Broth, 1 Tbsp. Fresh Parsley, Chopped

Veal Meatballs: Combine all meatball ingredients in a large mixing bowl. Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. Mushroom Marsala Wine Sauce: Melt butter in a sauté pan over medium heat. Add the sliced button mushrooms and sauté for 4 minutes. Sprinkle the flour over the mushrooms, stir and sauté for approx. 1 minute. Add the marsala wine and beef broth, and simmer for approx. 5 minutes. Add chopped parsley if desired. Add the wine sauce to the veal meatballs and simmer together for approx. 10 minutes, until flavors have combined. Serve warm.