These Veal Marsala Meatball Bites offer a delightful twist on the classic, perfect for a weeknight dinner or a special occasion. Like a lot of Italian-American dishes it is simple but elegant.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
This post is sponsored by Veal, Discover Delicious, funded by Beef Farmers and Ranchers. All opinions are 100% my own.
Why this Veal Marsala Recipe is a Keeper
Rich, savory, and slightly sweet, these meatballs are packed with flavor from the Marsala wine, mushrooms, and herbs.
- 30 Minute Meal: This recipe is quick and easy! No need for veal cutlets.
- Easy Ingredients: It uses common ingredients you often have on hand.
- Makes Great Leftovers: The leftovers are just as good!
- Delicious Flavor: The veal dish tastes amazing and is a hit every time like my veal scaloppine.
- Special Occasion Worthy: It’s impressive enough to serve at a gathering or holiday. It is great for when you don’t want to use veal cutlets.
- Freezes Well: It’s great for making ahead and freezing for later.
- Crowd-Pleaser: It’s a hit with guests, making it ideal for entertaining.
What is the difference between veal and beef meatballs?
If you prefer a bolder flavor and firmer texture, ground beef meatballs are a great choice. If you prefer a more delicate and tender meatball, veal or a combination of beef and veal is a good option.
Ingredient Notes to Cook Veal Marsala Like an Italian Restaurant
To season the marsal sauce, I add my all purpose seasoning blend. It has garlic, salt and pepper, etc to flavor the sauce.
- Ground veal: One pound of ground veal.
- Parmesan cheese: For best results grate your own.
- Cremini mushrooms: Sliced about 1/4 inch thick.
- Marsala wine: You want the mix of the sherry and the marsala wine. This is my secret that your guests will love.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for these Veal Marsala Meatball Bites
You can prepare the mushrooms and add the marsala wine and you are good to go.
- Make the sauce in advance. You can store it in the fridge for up to a week.
Special Equipment Needed for this Italian Food
- Cookie Scoop: This will make all your meatballs a nice uniform size.
- Skewers: Meal or bamboo skewers will both work for these appetizers.
Pro Tip for the Meatballs
Light Hand: When mixing the meatball mixture, be gentle. Overmixing can lead to tough meatballs.
How to Make Veal Marsala Meatball Bites with Mushrooms
These are the basic steps for making veal marsala recipe. Refer to the full, printable recipe card below for detailed instructions.
1. Preheat the broiler to high.
In a large bowl, mix together the breadcrumbs and milk. Allow the panko to soak for 5 minutes.add the veal, parmesan, egg, parsley and 1 teaspoon of the All Purpose Seasoning Blend to the bowl with the soaked Panko. Use your hands to gently mix the veal until it’s just combined.
2. Roll the Veal Meatballs
Roll the veal mixture into one-inch balls and place a rimmed baking sheet lined with parchment paper. Broil for 3 minutes. The meatballs should be beginning to brown but are not cooked through.
3. Sauté the Mushrooms
In a large skillet, heat the olive oil over medium-high heat. Add the mushroom and cook until they’re browned, about 5 minutes. Remove from the skillet and set aside. Keep Warm
4. Create the Mushroom and Marsala Sauce and Add the Veal Back into the Pan
Reduce the heat to low and stir in the remaining tablespoon of olive oil and the flour. Stir until a roux forms. Thicken the sauce. Whisk in the marsala and sherry until the mixture is smooth. Add the meatballs to the skillet and simmer for 5 more minutes.
5. Skewer
Place a mushroom on the skewer and then a meatball. Spoon some of the marsala sauce on the platter. Arrange the skewers on a platter and drizzle the remaining marsala sauce over the skewers. Garnish with minced parsley.
How to Store, Reheat and Use Leftovers of this Ground Veal Recipe
- Storing: Store the leftover meatballs in an airtight container. Remove for the skewers if you like. Top with any extra sauce.
- Reheating: You can fry the veal meatballs in the oven. If it is a little too thick add a little chicken broth.
- Using Leftovers: I love to use the meatballs on top of pasta, or I use slider rolls and make veal marsala meatball bite sliders.
Variations and Substitutions for this Italian Veal Dish
Just like traditional veal marsala, you can make so many variations.
- Blend: Mix veal and beef together.
- Add: Try adding rosemary, thyme or other herbs or vegetables such as spinach.
What is Veal?
Many people are confused by veal and they don’t really understand what it is. Veal comes from Holstein male (or bull) calves born on dairy farms. Bull calves are sold from the dairy farm because they cannot produce milk.
I’ve toured several few working veal farms over the past years to learn more about the veal industry. I couldn’t believe how much I didn’t know (or thought I knew but was wrong). There is a lot of misinformation about veal out there.
When you see cows or calves on a farm, you might notice that they tend to stay close together. This is because they are herding animals and are more comfortable when they are close together. Veal calves always have plenty of space on the farm to stand up, lay down, turn around and socialize with other calves.
Veal farmers care a lot about their calves and do what they can to make them as relaxed and comfortable as possible. I’ve been on veal farms where the calves are only a day or so old. During these first weeks, the calves are house in individual pens because they aren’t born with immunities. This is to keep them safe and healthy. After 8 weeks, they are moved to group housing.
There are about 500 veal farm families across the US that raise veal, primarily located in New York, Pennsylvania, Ohio, Indiana, Michigan and Wisconsin.
Why I Love Cooking with Veal
Veal has quickly become one of my favorite proteins to cook with. I love how the delicate flavor takes on the flavors used in my recipes. If you’re wondering what it tastes like, it has a light, beef flavor with a delicate, tender texture.
One of the biggest benefits of veal is it’s a high-quality protein source that provides essential vitamins and minerals like vitamin B-12, niacin, zinc, and selenium. It’s also one of the most nutrient-dense protein foods around. A 3-ounce serving of cooked, trimmed lean veal has 27 grams of protein and just about 170 calories.
My family loves veal. Veal is a great protein to use in your favorite recipes. Not only Italian favorites like these Marsala bites or Piccata and Saltimobocca, but I also use it in meatloaf, burgers and any recipe that I would make with boneless, skinless chicken breast or pork cutlets.
Italian Veal Recipe FAQs
You can serve these as an appetizer, serve with some crusty bread or some creamy mashed potatoes or polenta.
Overmixing can develop the gluten in the meat, making it tough and more prone to falling apart. Mix just until the ingredients are combined. Handle the meatballs gently when forming them.
Gently is the key to cooking the meatball bites. Crowding the pan can lead to uneven cooking. Cook in batches if necessary.
It is really easy to find ground Veal at your grocery store. If you can not find it ask your butcher to help. They can also help you select the perfect veal for your meatballs.
Expert Tips for Making Veal Meatballs with Marsala Sauce
- Chill the Meat: Chill the meatball mixture for at least 30 minutes before forming the meatballs. This will help them hold their shape better.
- Don’t Overcrowd the Pan: Don’t overcrowd the pan when browning the meatballs. This will prevent them from steaming and becoming tough.
- Simmer, Don’t Boil: Simmer the meatballs in sauce, don’t boil them. Boiling can cause them to fall apart.
- Rest the Meatballs: Let the meatballs rest for a few minutes after cooking. This will allow the juices to redistribute, resulting in juicier meatballs.
Veal Marsala Meatball Bites
Video
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- ¼ cup Panko breadcrumbs
- 3 tablespoons Milk
- 1 pound Ground veal
- ¼ cup Parmesan cheese, Grated
- 1 Large egg, beaten
- 2 tablespoons Fresh parsley, chopped
- 2 teaspoons All Purpose Seasoning Blend, divided
- 2 tablespoons Olive oil, divided
- 8 ounces Cremini mushrooms, sliced about 1/4 inch thick
- 1 Large shallot, minced
- 1 tablespoon Flour
- ½ cup Marsala wine
- ½ cup Sherry or dry white wine
Instructions
- Preheat the broiler to high.
- In a large bowl, mix together the breadcrumbs and milk. Allow the panko to soak for 5 minutes.
- After 5 minutes, add the veal, parmesan, egg, parsley and 1 teaspoon of the All Purpose Seasoning Blend to the bowl with the soaked Panko.
- Use your hands to gently mix the veal until it’s just combined.
- For the veal mixture into one-inch balls and place a rimmed baking sheet lined with parchment paper.
- Broil for 3 minutes. The meatballs should be beginning to brown but are not cooked through. Remove from the oven.
- In a skillet, heat the olive oil over medium-high heat. Add the sliced mushroom and cook until they’re browned, about 5 minutes. Remove from the skillet and set aside.
- Add the shallots to the skillet and cook for 2-3 minutes or until they are slightly softened.
- Reduce the heat to low and stir in the remaining tablespoon of olive oil and the flour. Stir until a roux forms.
- Whisk in the marsala and sherry until the mixture is smooth.
- Season the mixture with the remaining teaspoon of All Purpose Seasoning Blend. Simmer for 5 minutes.
- Add the meatballs to the skillet and simmer for 5 more minutes. USDA recommends an internal temperature of at least 160 degrees F, as tested with a meat thermometer.
- Place a mushroom on the skewer and then a meatball.
- Spoon some of the marsala sauce on the platter. Arrange the skewers on a platter and drizzle the remaining marsala sauce over the skewers.
- Top with minced parsley.
Christina’s Notes
- Chill the Meat: Chill the meatball mixture for at least 30 minutes before forming the meatballs. This will help them hold their shape better.
- Don’t Overcrowd the Pan: Don’t overcrowd the pan when browning the meatballs. This will prevent them from steaming and becoming tough.
- Simmer, Don’t Boil: Simmer the meatballs in sauce, don’t boil them. Boiling can cause them to fall apart.
- Rest the Meatballs: Let the meatballs rest for a few minutes after cooking. This will allow the juices to redistribute, resulting in juicier meatballs
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.