KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Creamy Marsala Meatballs

Creamy Marsala Meatballs recipe
photo by:kraft
This recipe is wonderful and what we call "a definite keeper" in our house! It had great flavor and I didn't feel like I needed to doctor it up with any additional ingredi...read more
posted by
KarenEmmerton
on 11/27/2012
time
prep:
20 min
total:
40 min
servings
total:
4 servings
Magazine Acquisition

What You Need

1
lb.  extra-lean ground beef
1/3
cup  dry bread crumbs
1
 egg
2
tsp.  Worcestershire sauce
1/4
tsp.  pepper
2
cups  sliced fresh mushrooms
1
tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
1/4
cup  Marsala wine
1/4
cup  milk
2
cups  hot cooked angel hair pasta
2
tsp.  chopped fresh parsley

Make It

HEAT oven to 375ºF.

MIX first 5 ingredients; shape into 16 meatballs, each about 2 inches in diameter. Place in 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until meatballs are done.

MEANWHILE, cook mushrooms in large nonstick skillet on medium-high heat 6 min. or until tender, stirring frequently. Add cooking creme, wine and milk; cook and stir 2 to 3 min. or until heated through.

ADD meatballs to skillet; stir to evenly coat with sauce. Serve over pasta; top with parsley.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
Non-Alcoholic Variation
Substitute beef broth for the wine.
Shortcut
When making meatballs, use a small ice cream scoop with a release mechanism to shape the meat instead of your hands. Just spray the inside of the scoop with cooking spray, then use it to shape the meat into balls. By not using your hands, you are decreasing the chance of spreading bacteria from the raw meat to your work area.
K:59757v0:125508
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email