Blog
Turkey Marsala Meatballs
Turkey Marsala Meatballs
Equipment
- Medium bowl
- Straight sided skillet
- Wooden Spoon
- Whisk
- Sheet tray
- paper towels
Ingredients
- ¼ cup panko bread crumbs Japanese bread crumbs
- 2 tablespoons milk at room temperature
- 1/3 cup Marsala Wine plus 1 tablespoon, separated
- 1 pound organic ground turkey
- ¼ cup Grana Padano Parmesan cheese shaved, plus more for serving
- 1 large egg beaten
- 2 ½ tablespoons fresh parsley finely chopped
- ¼ teaspoon freshly cracked pepper
- 2 tablespoons extra virgin olive oil divided, plus more for frying
- 8 ounces Cremini mushrooms sliced
- 1 shallot shallot finely minced
- 1 ½ teaspoon flour
- 1 ¼ cup chicken broth
Instructions
- In a medium bowl, mix together the panko crumbs, milk and 1 tablespoon of the Marsala wine. Allow to rest for a few minutes.
- Add in the ground turkey, cheese, egg, parsley and the pepper. Using a fork, mix all of the ingredients until well incorporated. Refrigerate overnight or a minimum or 3 hours.
- Remove the mixture from the refrigerator and form into balls. Set onto a lined sheet tray. If the balls become too soft to handle, you may place them on a sheet tray in the freezer for about 10-15 minutes.
- In a straight sided skillet, heat about 1 inch of extra virgin olive oil until hot. Place the balls into the pan but do not crowd them. Place the remaining balls in the refrigerator or freezer as these cook. This will help retain their shape.
- Fry the balls, rotating often until they are golden brown. Remove to a paper toweled plate and continue until all the balls are done.
- In another straight-sided skillet, heat 1 tablespoon olive oil over medium high heat. Add in the sliced mushrooms and cook, stirring often with a wooden spoon, until the mushrooms become brown.
- Add in the shallot. Reduce the heat and stir in the flour and remaining 1 tablespoon olive oil. You will want this to form a paste.
- Add in 1/3 cup Marsala wine and stir until smooth. Using a whisk, add in the chicken broth and whisk for about 5 minutes.
- Add the turkey balls back into the mushroom sauce and simmer for an additional 5 minutes. Serve with additional shaved cheese.
Share:
Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
Follow Me
Recent Posts
Travel Your Palate
Eat Your Way Around The World
Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!