Categories: Meals
Ingredients
- 1 1/2 lbs. Yukon Gold potatoes, cut into 1-inch chunks
- Kosher salt
- 12 oz. ground beef chuck
- 12 oz. sweet Italian sausage meat
- 1/. cup breadcrumbs
- 1 large egg, lightly beaten
- 2 cups chicken broth
- Black pepper
- 6 tbsp. unsalted butter, cut into pieces
- 12 oz. sliced mixed mushrooms
- 1 tbsp. flour
- 1 cup dry Marsala wine
- 1 cup fresh parsley, chopped
Directions
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Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.
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Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, salt and pepper; mix with your hands until combined. Form into 12 meatballs and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.
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Meanwhile, melt 1 tbsp. butter in a Dutch oven over high heat. Add the mushrooms, salt and pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.
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Add the remaining 5 tbsp. butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.