Tuscan-Style Veal Meatballs and Marsala Mushroom Sauce

Tuscan-Style Veal Meatballs and Marsala Mushroom Sauce

Servings: 4   |   Preparation: 30 Mins


  • 1 pkg. Rosina Artisan Tuscan-Style Veal Meatballs (2 oz)
  • 1 lb. Dry Fettuccine Pasta
  • 2 Tbsp. Unsalted Butter
  • 1 – 10 oz. package Cremini Mushrooms, cleaned and thinly sliced
  • 1 Shallot, peeled and minced
  • 3 Garlic Cloves, minced
  • 3 Tbsp. All-Purpose Flour
  • ½ cup Marsala Cooking Wine
  • 2 cups Beef Stock
  • ⅓ cup Heavy Cream
  • 4 Tbsp. Fresh Parsley, roughly chopped
  • 4 Tbsp. Grated Parmesan Cheese
  • Salt and Black Pepper to taste


  • 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, then the mushrooms and cook until they begin to brown stirring often, about 7 minutes. 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. Serve immediately.

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