Ingredients
- 1 pound ground veal
- 1 large egg
- 1/3 of a medium yellow onion, finely diced
- 5 cloves minced garlic
- ½ cup almond flour, almond meal, or breadcrumbs
- 1/3 cup chopped parsley
- 1/3 cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon of olive oil
- 16 ounces white button or cremini mushrooms
- 11/4 cup sweet marsala wine
- 1 cup beef or chicken stock
- ¼ teaspoon salt & pepper
- 2 teaspoons cornstarch mixed with 1 tablespoon of cold water
- 2 tablespoons butter
- ¼ cup flat leaf parsley, chopped
- Grated Parmesan cheese for garnish
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all the meatball ingredients: ground veal, egg, onion, garlic, almond flour, fresh chopped parsley, parmesan cheese, salt, and pepper. Mix until everything is combined.
- Form meatballs using a 1 ½ in. cookie scoop. Place them on a parchment-lined baking sheet, spacing them evenly apart. Bake for 12-13 minutes or until they reach an internal temperature of 160F tested with an instant read thermometer.
- Once the meatballs are cooked, begin preparing the sauce. Add 1 tablespoon of olive oil to a large skillet as well as any leftover meaty bits from the baked meatballs to add flavor.
- Next, add the mushrooms and sauté on medium-high heat for 5-7 minutes. Until they are nicely browned, and their moisture has evaporated.
- Pour the Marsala wine and chicken stock into the pan, add the salt and pepper and bring to a simmer, allow it to cook for 3 minutes. Whisk in the cornstarch and water mixture and cook for 2-3 more minutes, until the sauce has thickened. Then stir in the butter.
- Next, fold in the baked meatballs to the sauce and cook for 5 more minutes.
- Sprinkle with the parsley, season to taste with salt and pepper, and garnish with parmesan cheese if desired.
NOTE: If the sauce gets too thick add more beef/chicken stock or water. If the sauce seems too thin add more of the cornstarch/water mixture. You can also freeze these meatballs after they are baked and cooled and prep the sauce when you pull them out of the freezer!
