Mushroom Marsala Meatball Skillet

This 20 minute, one skillet dish is my second entry in the Rosina’s Everything Italian Recipe Contest.

A quick Marsala Mushroom Sauce makes these little meatballs completely delicious on their own with some good bread to soak up all the yummy sauce with or serve it over mashed potatoes, pasta or rice for a full entrée. Either way, they might be my family's new favorite!

 Mushroom Marsala Meatball Skillet

4 tablespoons butter

½ cup diced yellow onion

2 large garlic cloves, minced

1 pound baby Portobello mushrooms, sliced

3 tablespoons flour

½ teaspoon salt

3/4 teaspoons pepper

3/4 cups Marsala wine

2 cups chicken stock

1 (26 Oz.) package Rosina Italian Style Meatballs

1 1/2 teaspoon balsamic vinegar

1/4 cup parsley, chopped

In a large skillet, over medium-high heat, melt the butter.

Add the onion, garlic and mushrooms and sauté about 10- 12 minutes. Once the mushrooms have softened, sprinkle them with the flour, salt and pepper and cook for 1 minute. Pour in the Marsala wine and cook for 3 minutes, or until almost all of the liquid has evaporated. Add the chicken stock and meatballs and allow to cook for 10 minutes, or until the meatballs are completely heated through.

Stir in the balsamic vinegar and sprinkle with parsley. 

These are delicious served as an appetizer by themselves, or on pasta, mashed potatoes or rice.

Garlic Bread Artichoke Meatball Sliders

 Have you ever seen frozen meatballs look so good?! Brioche slider buns get toasted with garlic butter and layered with a quick and creamy lemon aioli, meatballs, jarred artichoke tapenade and baby arugula for a slider that looks like a million bucks, but only takes 20 minutes to make! I think these will be my go-to app for homegating, tailgating, Friendsgiving and holiday parties!

 This is my entry for the Rosina’s Everything Italian Recipe Contest

Garlic Bread Artichoke Meatball Sliders

Lemon Aioli:

½ cup mayonnaise

1 garlic clove, finely minced

¼ teaspoon black pepper

1 Tablespoon lemon juice

 

1 (26 oz) bag frozen Rosina Italian Style Meatballs

 

Garlic Bread Slider Buns:

16 Brioche slider buns

2 Tablespoons melted butter

½ teaspoon garlic salt

 

1 ¼ cup jarred Artichoke tapenade spread

2 cups baby arugula

 

Pre-heat oven to 425 degrees.

To make the Lemon Aioli whisk together the mayonnaise, garlic, black pepper and lemon juice.

Prepare the meatballs as directed on the package.

Lay the tops of the slider buns on a foil lined cookie sheet. Brush the tops with the melted butter and sprinkle evenly with the garlic salt. Place on the oven’s top rack and bake, until slightly browned and toasted, about 5 minutes. Once toasted, spread lemon aioli on the cut, untoasted sides of the bun tops.

Spread the bun bottoms with artichoke spread, top with baby arugula leaves, meatballs, and the toasted bun tops. Serve immediately.