Go Back

Italian Veal Meatball

Marsala with Veal Meatballs
Course Main Dish
Cuisine Italian



  • 2 pounds Ground Veal
  • 1 cup Sliced Scallions including the green part (about 5-6 scallions)
  • 3/4 cup Fresh parsley finely chopped
  • 1/2 cup Parmesan shaved
  • 1 tablespoon Oregano dried
  • 1 tablespoon Basil dried
  • 2 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 2 Egg
  • 1/2 cup Breadcrumbs

Marsala with Veal Meatballs

  • 3 tablespoons Olive Oil
  • 1/4 cup Shallots, chopped
  • 4 garlic cloves minced
  • 1 lb Baby Bella Mushrooms sliced
  • 2-3 tablespoon Flour
  • 3/4 cup Marsala Wine
  • 1 1/2 cup Beef Stock
  • Fresh Chives chopped, for garnish



  • Preheat oven to 400 degrees.
  • Combine all the ingredients in a bowl, mixing by hand to evenly distribute all the ingredients.
  • Line a baking sheet with parchment paper. Roll into ¾ -1 inch balls and place on the baking sheet leaving air space between the meatballs.
  • Bake for 20-25 minutes or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the size you make your meatballs.

Marsala with Veal Meatballs

  • In a large sauté pan, heat olive oil over medium. Add shallots and cook for 2-3 minutes, or until they start to turn translucent. Add garlic and cook another minute.
  • Add the mushrooms, giving them lots of room to brown. You don’t want them over crowded or they will steam instead of brown. Cook for 10-15 minutes, stirring often, until they are golden brown.
  • Add the flour. Stir into the mushrooms and cook for 5 minutes.
  • Deglaze the pan with the Marsala wine. Slowly add the beef stock to ensure your sauce is thickened.
  • Add the meatballs and cook until they are heated through.
  • Serve over polenta, risotto or pasta. Garnish with the fresh chives.


Serving Ideas for The Italian Veal Meatball: Marsala, Minestrone, With Pasta and Marinara, Open Faced Sandwich
View the Harbor Light article "The Mighty Meatball" for more recipe ideas.