Meatballs Marsala with Egg Noodles

Page 183

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

Although my family enjoyed this dish quite a bit, I found it a little bland. Deb warns that the meatballs are a bit hard to shape and work with, and I definitely found this to be the case. I would suggest refrigerating the meat mixture for at least 10-15 minutes before shaping the meatballs. And even though I might miss deglazing the bits for the sauce, I might just bake the meatballs next time, and skip browning them on the stovetop. The sauce was nice, but I wanted a bit more of it.

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