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VEAL MEATBALLS WITH SPINACH, ZUCCHINI, AND MUSHROOMS IN MARSALA CREAM

Ingredients

The Meatballs:

1-pound ground veal (ground beef, turkey, or chicken would also work)

1 egg, beaten

¼ cup milk

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 small onion, finely chopped

6 garlic cloves, finely chopped

1/3 cup Italian breadcrumbs

½ cup grated parmesan cheese

½ teaspoon salt

1 ½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend

3 tablespoons olive oil

 

The Sauce:

1 medium onion, chopped

6 garlic cloves, chopped

1 tablespoon fresh rosemary leaves, chopped

8-ounces shiitake mushrooms, caps sliced (stems discarded)

1 small zucchini, cut into ½” thick half moons

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 ½ teaspoons salt

1 teaspoon black pepper

1 ½ cups marsala wine

1 cup heavy cream

1 cup grated parmesan cheese (plus more for sprinkling)

7-ounces baby spinach leaves

¼ cup basil leaves, chopped (plus more for garnish)

1-pound pasta, cooked al dente

Instructions

Place all of the meatball ingredients except for the olive oil together in a large bowl and massage with your hands until well combined.  Form into balls about the size of a golf ball.

Heat the olive oil in a large deep skillet over medium high heat.  Sear the meatball on all sides until golden brown and caramelized.  Remove from the pan and set aside.

To make the sauce, add the onions, garlic, and rosemary to the pan drippings and cook for 2-3 minutes until soft and fragrant.  Add the mushrooms and zucchini to the pan and continue cooking, stirring frequently for 4- 5 minutes until the veggies begin to soften.  Add the Italian seasoning, salt, and black pepper to the pan and cook for 2 minutes more until the mushrooms and zucchini begin to lightly brown.

Add the marsala and cream to the pan and bring to a boil.  Gradually stir in the parmesan cheese.  Place the meatballs back in the pan and reduce to a low boil, stirring occasionally, for 2 more minutes as the sauce reduces.  Add the spinach and basil leaves to the pan and fold them into the sauce until just wilted.

Add the pasta to the pan and gently toss until well coated.  Cook for 1 more minute to allow the pasta to absorb some of the sauce.  Serve hot, garnished with basil and served with more parmesan on the side for sprinkling.

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