Tuscan-Style Veal Meatballs and Marsala Mushroom Sauce

Tuscan-Style Veal Meatballs and Marsala Mushroom Sauce

Servings: 4   |   Preparation: 30 Mins


  • 1 package (16 oz.) Rosina Artisan Tuscan-Style Veal Meatballs (2 oz)
  • 2 tablespoons unsalted butter
  • 1 package (10 oz.) cremini mushrooms, cleaned and thinly sliced
  • 1 shallot, peeled and minced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • ½ cup Marsala cooking wine
  • 2 cups beef stock
  • ⅓ cup heavy cream
  • Salt and Black Pepper to taste
  • 1 lb. fettuccine pasta
  • 4 tablespoons chopped fresh parsley
  • 4 tablespoons grated Parmesan cheese


Preheat oven to 350° and cook meatballs according to the package instructions*. When finished set aside for later use. To make the sauce, set a large sauce pan over medium heat, add the butter and mushrooms and cook for 7 minutes until they begin to brown stirring often. Stir in the shallots and garlic and continue to cook for an additional 2 minutes. Sprinkle in the flour and stir well. Add the Marsala wine and bring to a boil, stir in the beef stock and heavy cream and return to a simmer. Add the cooked meatballs to the sauce and return to a simmer. Season the sauce with salt and black pepper to taste. Hold mixture on low until pasta is ready. Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain and return to the pasta pot. To serve, divide the pasta among bowls and top with meatball Marsala sauce. Garnish with parsley and Parmesan cheese. 

*Save time by microwaving meatballs according to package instructions instead of baking