Meatball Marsala

This Meatball Marsala saved the day during one of our busiest weeks — my husband was out of town, and we still managed dinner and practice thanks to this meal. It’s cozy, comforting, and comes together with minimal effort. Think juicy meatballs simmered in a rich mushroom marsala sauce that tastes like you cooked all day. Bonus: it’s freezer-friendly and perfect for a quick win on hectic nights.

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Slow Cooker Meatball Marsala

Prep Time20 minutes mins

Cook Time4 hours hrs

Course: dinner

Cuisine: American

Keyword: beef, meatballs, slow cooker, slow cooker meal, weeknight dinners, weeknight recipe

Servings: 6 people

Equipment

• 1 all in one cooker

Ingredients

• 24 oz meatballs I love Mulay's or Raise American
• 8 oz organic mushrooms sliced
• 3 cloves pressed garlic
• 1 onion chopped
• ¾ cup Marsala wine I like Kedem brand
• ½ tsp pink Himalayan salt or sea salt
• 1 tsp organic onion powder
• ½ tsp organic garlic powder
• ⅛ tsp organic black pepper
• ⅔ cup organic heavy cream

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Instructions

• In a slow cooker, add 24 oz meatballs, 8 oz organic mushrooms sliced, 1 onion chopped, ¾ cup Marsala wine, ½ tsp pink Himalayan salt, 1 tsp organic onion powder, ½ tsp organic garlic powder and ⅛ tsp organic black pepper. Give it a good stir.
• Let cook on high for 4-6 hours. Take the lid off and turn the heat up to sear 350℉. Add in the ⅔ cup organic heavy cream. Let simmer stirring frequently for 8-10 minutes until the sauce is thickened. If you do not have an all in one cooker, add in the cream, place the lid on and let cook an additional hour.
• Serve over your favorite mashed potatoes or rice.

Notes

To freeze, let cool to room temperature.  Place in a freezer safe container and place in the freezer for up to 2 months.  To thaw, place in the refrigerator the night before you will use.  Heat up in a small sauce pan on low.