Meatballs with Sage Marsala

Elevate your weeknight dinner game with these tender, flavorful Meatballs with Sage Marsala. Made with a rich blend of ground beef and pork, these meatballs are infused with Parmesan cheese, fresh sage, and aromatic garlic for an herby, savory bite. The dish truly shines with its luxurious Marsala wine sauce, enriched with chicken stock, sautéed shallots, and a touch of cream for a perfectly velvety finish. A quick deglaze with Marsala wine brings depth and complexity, while whole sage leaves add an earthy elegance. Serve these juicy meatballs atop pasta, creamy mashed potatoes, or rustic bread to soak up every drop of the luscious sauce. Ready in just under an hour, this recipe offers a restaurant-quality meal perfect for entertaining or satisfying comfort-food cravings.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Ground beef
• 0.5 pound Ground pork
• 0.5 cup Bread crumbs
• 0.25 cup Whole milk
• 2 tablespoons (chopped) Fresh sage
• 1 Egg
• 0.25 cup (grated) Parmesan cheese
• 2 cloves (minced) Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 (minced) Shallot
• 0.75 cup Marsala wine
• 1.5 cups Chicken stock
• 0.25 cup Heavy cream
• 5 (whole) Fresh sage leaves

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, bread crumbs, milk, chopped sage, egg, Parmesan cheese, minced garlic, salt, and black pepper. Mix gently with your hands until just combined; do not overmix.

Step 2

Using your hands or a small scoop, form the mixture into about 16 evenly-sized meatballs, roughly 1.5 inches in diameter.

Step 3

Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning frequently to brown all sides. Remove meatballs and set aside on a plate.

Step 4

In the same skillet, melt the butter over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes.

Step 5

Deglaze the pan by pouring in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 3-4 minutes.

Step 6

Stir in the chicken stock and bring to a gentle simmer. Return the meatballs to the skillet, along with the whole sage leaves. Cover and cook for 10 minutes, stirring occasionally to ensure even cooking.

Step 7

Remove the lid and stir in the heavy cream. Simmer uncovered for another 2-3 minutes, until the sauce thickens slightly.

Step 8

Taste the sauce and adjust seasoning with additional salt or pepper, if needed. Garnish with extra chopped sage, if desired.

Step 9

Serve the meatballs hot with the Marsala sauce over your choice of pasta, mashed potatoes, or bread.

Nutrition Facts

Serving size	1754.1 grams (1754.1g)

Amount per serving	% Daily Value*
Calories	3222

Total Fat 223.10g	286%
Saturated Fat 86.80g	434%
Polyunsaturated Fat 5.20g
Cholesterol 909mg	303%
Sodium 3849mg	167%
Total Carbohydrate 80.40g	29%
Dietary Fiber 5.20g	19%
Total Sugars 33.60g
Protein 179.10g	358%

Vitamin D 79IU	397%
Calcium 637mg	49%
Iron 18mg	98%
Potassium 1695mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.9%

Protein: 23.5%

Carbs: 10.6%