OK, I do know it is Thursday and I do not have a good excuse for not blogging yesterday so…..
But I will make it up to you by sharing my Veal Marsala Meatball recipe with you.
Spoiler alert: Two ingredients are essential but may be hard for you to acquire–Florio Marsala and Kudzu Bakery Pepper Bread. You can work around the pepper bread (I’ll tell you how in the recipe) if you have to , and if you can’t buy the Florio brand of Marsala where you live, then buy the very best you can find. It makes a difference.
1 pound ground veal
2 T cut up fresh Italian Parsley
1 medium clove garlic, minced
1/3 cup Marsala wine
1/3 cup milk
3-4 slices (depending on thickness) Kudzu bakery pepper bread. (Or use challah bread and add 2T fresh ground pepper)
2-4T of olive oil for frying meatballs
salt to taste
optional: Mushrooms, (1/2 pound sliced), 2 T butter, 1 T flour, and 2T Marsala for topping
Mix all ingredients from veal through salt. Form into balls. Fry in olive oil until golden brown. Transfer to plate with paper towel. Add butter to same pan, sauté mushrooms, add Marsala and a bit of flour to make it more of a sauce. Put the meatballs back in the pan to heat with the mushrooms. Serve. I like to serve it with saffron-flavored rice.
Serves 4 . I used it to serve two and then froze the other half of the recipe and served it reheated. The photo is of the reheated dinner serving which tasted as good as the first time I made it. The contrast of the pepper and the sweet wine is delightful! I am also going to try this recipe with ground chicken–will let you know how it comes out.