Pheasant Marsala Meatballs Recipe

Name: Pheasant Marsala Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Ground Wild Pheasant; 1/2 cups Panko Bread Crumbs; 1/2 cups Pecorino Cheese; 1/2 cups Parsley; Salt And Pepper, to taste; 1 teaspoon Nutmeg; 2 Tablespoons Milk; 1 Egg, Beaten; 3 Tablespoons Olive Oil, Divided; 8 ounces, fluid Cremini Mushrooms, Sliced; 1 Shallot, Minced; 1 Tablespoon Flour; ⅓ cups Marsala Wine; 1- 1/2 cup Chicken Stock

Servings: persons

1 pound Ground Wild Pheasant
1/2 cups Panko Bread Crumbs
1/2 cups Pecorino Cheese
1/2 cups Parsley
Salt And Pepper, to taste
1 teaspoon Nutmeg
2 Tablespoons Milk
1 Egg, Beaten
3 Tablespoons Olive Oil, Divided
8 ounces, fluid Cremini Mushrooms, Sliced
1 Shallot, Minced
1 Tablespoon Flour
⅓ cups Marsala Wine
1- 1/2 cup Chicken Stock

1
Preheat broiler on high.
2
Combine ground pheasant, bread crumbs, cheese, parsley, salt and pepper, nutmeg, milk, and eggs.
3
Use hands to thoroughly incorporate the ingredients.
4
Roll meat mixture into balls about the size of your palm, or a tablespoon.
5
Place on lightly greased baking sheet.
6
Bake for 5 minutes, until lightly browned and not quite cooked all the way through.
7
Set meatballs aside.
8
For the sauce, heat 2 tablespoons olive oil in a high-sided saute pan over medium-high heat.
9
Add mushrooms and cook 5 minutes until golden brown.
10
Add shallot, cook an additional 23 minutes.
11
Reduce heat to medium.
12
Sprinkle flour over mushrooms.
13
Whisk.
14
Add remaining olive oil and whisk until a thin paste forms.
15
Pour in marsala wine and whisk.
16
Cook for a minute or two.
17
Slowly add chicken stock, whisking the entire time.
18
Bring to a light boil and simmer for 5 minutes.
19
Add meatballs into sauce and cook for 5 minutes.
20
Enjoy!

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Ground Wild Pheasant, 1/2 cups Panko Bread Crumbs, 1/2 cups Pecorino Cheese, 1/2 cups Parsley, and more.

Yes, Pheasant Marsala Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant Marsala Meatballs

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