Prepared frozen meatballs cook in a rich sauce that’s fortified with sautéed mushrooms, Roasted Beef Base and Marsala wine for a speedy gourmet dinner that the whole family will savor.
Recipe tags: beef base, easy difficulty, main, beef, skillet
| 2 Tbsp | olive oil |
| 1 Tbsp | butter |
| ½ lb | sliced mushrooms |
| 1 | onion, sliced |
| 2 cloves | garlic, minced |
| 1 Tbsp | all-purpose flour |
| ½ cup | Marsala wine |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 lb | frozen meatballs, thawed according to package directions |
| 1 lb | egg noodles |
| 2 Tbsp | finely chopped fresh parsley |
Heat oil and butter in large skillet set over medium-high heat; cook mushrooms for 5 to 8 minutes or until starting to brown. Stir in onion and garlic; cook for 3 to 5 minutes or until tender.
Sprinkle in flour; cook, stirring, for 2 to 3 minutes or until smooth.
Slowly whisk in Marsala wine, 1 cup water and Roasted Beef Base; bring to boil, whisking constantly. Stir in meatballs. Reduce heat to medium-low; cook, stirring occasionally, for 10 to 15 minutes or until meatballs are heated through.
Meanwhile, cook noodles according to package directions; drain well. Serve meatballs and sauce over noodles. Sprinkle with parsley.
Tips: Also delicious with rice, mashed potatoes or crusty bread. Substitute sherry, or red or white wine for Marsala wine. Add a splash of cream for a decadent finish if desired.