Veal Marsala Meatballs and Tomato Basil Cream Sauce with Mushrooms

Veal Marsala Meatballs atop Tomato Basil Cream Sauce with Mushrooms

Recipes in this Post

I love to find things on sale, especially things that would usually be expensive, like ground veal.

I love cream. Why do I love cream? I love cream because you only need a little, and it stays fresh in the refrigerator for quite a long time. I also like it for those occasions when I have run out of milk for my coffee. I prefer milk.

That’s what happened to me this morning, I ran out of milk last night, and not wanting to the store unwashed, I used a little cream in my coffee. I’ve had that cream in my house for quite a while, and I knew today was the very last day to use it.

When we were at the supermarket today, someone was buying red sauce for spaghetti. That almost sounded good, but I wanted to use up what I had in my refrigerator. No problem, I thought, I can make spaghetti and meatballs, but use the veal, and make the sauce with the cream.

Veal has very little fat, so these meatballs are a good choice for those watching their weight. Omitting the cream makes the sauce another good low calorie choice. If you have vegetarian friends, serve the meatballs separately.

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: Veal Marsala Meatballs


Mis en place for Veal Meat Balls

  • 1 pound ground veal
  • 1 tablespoon dehydrated onion
  • 1 egg, slightly beaten
  • 1 teaspoon Marsala wine

    Marsala and egg for meatballs

  • 1/4 cup frozen spinach, dried
  • 1 tablespoon pine nuts
  • 1/2 cup breadcrumbs
  • 1 tablespoon Parmesan cheese


  1. Have ready a sheet pan lined with parchment paper. Preheat the oven to 300. Have ready an instant read thermometer.
  2. Beat the egg slightly with the Marsala.
  3. Mix all the ingredients together lightly. Do not work the mixture too much, or the meat will become tough.
  4. Make balls using a small ice cream scoop, and put them on to the prepared pan.
  5. Veal Ball Mixture

  6. When all the balls are finished, put them in the oven and cook for about 15 minutes, or until the balls have slightly browned and they have reached an internal temperature of 145


You can omit the pine nuts and spinach if you like.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Culinary tradition: Italian

My rating 5 stars:  ★★★★★ 1 review(s)

Veal balls ready for the oven

Finished veal balls

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

: Tomato Basil Cream Sauce with Mushrooms


  • Mis En Place for Tomato Basil Cream Sauce

  • 1/2 pound spaghetti or other pasta
  • 1 teaspoon butter
  • 1 garlic clove, chopped
  • 1 teaspoon shallots in oil
  • 1 cup mushrooms, sliced
  • 1 tablespoon minced basil
  • 1 can diced tomatoes in juice
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 tablespoon Parmesan cheese
  • Extra cheese for serving


  1. Put water on to boil with about a teaspoon of salt in it. Remove a little of the juice from the can of tomatoes and set aside.
  2. Sauté the garlic and shallots in butter in a large sauté pan until they are translucent.
  3. Add the mushrooms and sauté until they have browned a little and given up a little of their juice.
  4. Mushrooms sauteing with shallots and garlic

  5. Add the basil and let it cook a bit, stirring the whole time.
  6. Add the tomatoes and stir. Lower the heat and cook until the sauce has thickened a little, stirring occasionally.
  7. Tomato and Basil Sauce Before Adding Cream

  8. The water should be boiling, so add the pasta now.
  9. Add the cream and stir to combine. Let the sauce cook on low heat, stirring occasionally until it has thickened.
  10. Add the salt and cheese, and stir until the cheese has melted.
  11. Cream sauce ready

  12. Drain the pasta and put it into a nice large pasta bowl.
  13. Pour the sauce over the pasta, and top with the meatballs. You may garnish with extra cheese.

Quick notes

You can use the nice frozen basil that comes in the little trays, or you can use fresh basil. Please don’t try to use dried basil.


You can omit the cream and let the tomato cook down to reduce calories. You can also use olive oil for the mushrooms instead of butter if you are going to omit the cream.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: Italian

Veal Marsala Balls on Tomato Basil Cream Sauce

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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5 Responses to Veal Marsala Meatballs and Tomato Basil Cream Sauce with Mushrooms

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  2. Rolo Louise says:

    I had the last of the cream. It was sooo good. I even liked the spaghetti. I didn’t like the tomato sauce though, it’s not good for cats.

  3. Arlen Mazo says:

    This blog keeps getting better. Thanks for keeping it updated!

  4. Elza Poorman says:

    This is genuinely very good.

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