Meatballs with Creamy Marsala Sauce...or Swedish Meatballs?

I have to start off with saying that I am sorry for being MIA for a few days...My sister-in-law, Jenna got married this past Saturday!  It was a beautiful day through and through.  Jenna looked insanely gorgeous and it was an absolute blast of a wedding! Congrats to Jenna and Chris!! 

But, I got home yesterday...a little under the weather or shall I say we had some "bad chicken" the night before.  The only thing I could think about was eating.  I had McDonald's on the ride home and for Chipolte lunch....next on the menu--Meatballs.  I was so happy to find some frozen meatballs in our freezer when we got home!  A quick little sauce and we were good to go.  Woof, I think today I'll fast...or not, lunch with my other sister and the girls today at Sally's.  Oh well.

Here's how I did it.  

Musical Selection: Just Feel Better by Santana.  When I'm really feeling moldy (as Mr. Schwartz's Godmother says), this is the only thing that goes through my head.  I think Mr. Schwartz was hearing it more than I was yesterday : ) 

Start by browning the meatballs in a frying pan...add a little drizzle of olive oil to get things going. Mind you these were pre-cooked frozen meatballs. If you are less moldy and would like to make your own, feel free but make sure to cook them all the way through. 

Take the browned meatballs out of the pan and put them on a plate while you make your sauce. 

Start by bringing 1 1/2 cup of water, 1/4 cup of Marsala Wine and 1 1/2 teaspoons of beef bullion (I always get the granules not the cubes.

While the mixture simmers...make a slurry of a 1/2 cup of cold water and 2 tablespoons of corn starch.  

Stir gradually into the beef stock (forgot to take a pic of that one...sorry!) Thicken to your desired consistency.  Note that the sauce will thin once the sour cream is added. Next add about a cup of sour cream. Also add a pinch of nutmeg.  Seriously a pinch...not very much but add to your taste.  This is what makes them taste a little Swedish. 

Return the meatballs to the pan. Let simmer as long as you would like. 

While you make your sauce you can boil your noodles.  Here's a little tip: after the noodles are cooked and drained, add them back to the hot pan you cooked them in.  At that time you can put some butter/margarine into the pan with a little salt and pepper and dried (or fresh) parsley.  This little step takes the water out of the noodles--who hates it when you make noodles and put sauce on them and they are watery on the bottom!? Gross.  But, this adds so much flavor as well. 

The finished product....steaming hot as you can see! 

My moldy belly likey.  

Happy Monday!!! 

Meatballs with Creamy Marsala Sauce

Ingredients 

1 Pound of Meatballs (fully cooked and frozen)

1 1/2 Cup Water (for Sauce) + 1/2 Cup Water (for Slurry) 

1/4 Cup Marsala Wine

1 1/2 Teaspoons Beef Bullion 

1 Cup Sour Cream (reduced fat/fat free is fine)

Pinch of Nutmeg 

Egg noodles 

1/4 teaspoon Dried Parsley

Butter/Margarine

Parsley 

Preparation

Start by browning the meatballs in frying pan with a drizzle of olive oil.  Once browned remove meatballs to a plate while you make the sauce.

Put 1 1/2 cup of water,  beef bullion and marsala wine into the frying pan.  Bring to a boil.  

Make a slurry with the 1/2 cup COLD water and corn starch.  Stir until combined. 

Add slurry to the beef and wine mixture until you reach the desired thickness. Note that the sauce will thin once the sour cream is added. 

Add the sour cream and nutmeg.  Return meatballs to the sauce.  Let simmer in sauce as long as you would like...until you are ready to serve.

Cook egg noodles as directed on package.  Drain noodles and return to the hot pan.  Add margarine, salt, pepper and parsley. 

Serve sauce and meatballs on top of butter noodles. 

Enjoy! 

Recipe from: Mrs. Schwartz