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.