Veal Marsala Meatballs Recipe

Name: Veal Marsala Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Meatballs; 1 pound ground veal; 1/3 cup breadcrumbs; 1 clove of garlic, finely chopped; 1/2 yellow onion, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1 egg; salt and pepper to taste; For the Sauce; 1/2 yellow onion, sliced; 2 cloves of garlic, chopped; 2/3 cup dry marsala wine; 1 cup chicken stock; 1 tablespoon fresh rosemary, chopped; 1/3 cup heavy cream; 1 10 ounces bag of spinach, washed and roughly chopped

Servings: persons

For the Meatballs
1 pound ground veal
1/3 cup breadcrumbs
1 clove of garlic, finely chopped
1/2 yellow onion, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 egg
salt and pepper to taste
For the Sauce
1/2 yellow onion, sliced
2 cloves of garlic, chopped
2/3 cup dry marsala wine
1 cup chicken stock
1 tablespoon fresh rosemary, chopped
1/3 cup heavy cream
1 10 ounces bag of spinach, washed and roughly chopped

1
["Mix all of the ingredients together for the meatballs. Roll into 1 - 1 1/2"" meatballs.", "Heat 2 tablespoons of oil in a large saute pan over medium high heat. Place meatballs in pan, but don't crowd the pan, saute in two batches if needed. Brown on all sides. Then remove to a plate.", "Add spinach to remaining oil in pan and cook until just barely wilted. Sprinkle with salt, to preserve color, and remove to another plate.", "While keeping pan on heat, add more oil if needed and onions and garlic. If there is some spinach water left in the pan, that's fine. Saute until onions are translucent, about 3 minutes. Then add the meatballs back to the pan. Add in marsala, chicken stock, and rosemary, reduce heat and simmer, covered for about 20 minutes.", "After 20 minutes, remove lid and continue simmering for another 10 minutes. Season with salt and pepper. Just before serving add in cream to help thicken the sauce.", "Serve as is, or spoon over your favorite pasta. To serve over pasta, place pasta on a plate or bowl, add spinach on top of pasta, then spoon meatballs and sauce over everything."]

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: For the Meatballs, 1 pound ground veal, 1/3 cup breadcrumbs, 1 clove of garlic, finely chopped, and more.

Yes, Veal 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.

That's it — enjoy your meal!

Veal Marsala Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions