If I could turn any meal into either a taco or meatball version, I’d be game. This Paleo Beef Meatball Marsala puts a spin on your typical chicken dish and is perfect served over mashed potatoes or cauli.
Try not to gasp when you see this one isn’t made in an Instant Pot, because truth be told, my plan was to cook it in one! At that last moment I decided that it might be fun to cook the “old fashioned way” on an actual cook top. <<chuckle>> I ended up using a cast iron pan because my intent was to start it on the stovetop and then bake it for a bit, but as it turns out, there was no need! These turned out perfectly flavored, with a thick savory sauce and deliciously browned mushrooms.
I’ve been a little bit of a slacker in the kitchen, between this move from Illinois to Florida on top of managing 3 kids during the Summer months in a new town. We’ve really been enjoying the food scene in Tampa (maybe I should write a post on that?) and I’ve used the opportunity to NOT cook.
But now that we are settling in, I’m trying to get back in a groove. The kids are off to camp for 3 weeks (don’t get me started, it’s throwing me for a loop), so I’m using this time to rest a little and get my ducks in a row, because y’all, MY DUCKS ARE SCATTERED.
So anyway, yesterday I had the idea to make this Paleo Beef Meatball Marsala and naturally I made Instant Pot mashed potatoes to go along with it, because duh. Yes you can serve it over mashed cauli, but you know how I feel about that. And if you just need a good old Chicken Marsala, I got you covered there too. You can find it HERE or in my book, Affordable Paleo Cooking in Your Instant Pot.
But for now, let’s focus on the beefies, shall we? Grab your skillet, and let’s get dinner going. Oh, you might want to double this one, for what it’s worth.
Paleo Beef Meatball Marsala
- 1 pound ground beef
- 1 carton button mushrooms, sliced
- 1 onion, minced and divided
- 1 cup marsala cooking wine
- 2 tablespoons avocado oil
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon coconut aminos or tamari (if you can tolerate gluten free soy)
- 4 tablespoons cassava flour (or preferred paleo flour), divided
- Mashed potatoes or cauli for serving
- Heat your skillet or cast iron pan over medium heat
- Drizzle the avocado oil in and add 1/2 the minced onion and all of the mushrooms
- Allow the veggies to saute for around 8-10 minutes, while you form your meatballs
- To make the meatballs, combine the ground beef, remaining 1/2 onion, salt, pepper, garlic powder, and 2 tablespoons of cassava flour
- Mix by hand in a bowl and then form 2 inch meatballs, adding them to the skillet as you do
- Pour in the marsala wine and let the contents cook for another 8 minutes, shifting the meatballs occasionally, then add in the broth, coconut aminos, and sea salt if needed
- Bring all contents to a simmer and then make a slurry by removing 1/4 cup of the liquid in the skillet and adding 2 tablespoons of cassava flour to it
- Stir the slurry and add it back to the skillet, stirring it in to evenly distribute it
- Allow the contents to continue to simmer until the sauce is thickened and the meatballs are cooked through, around another 10 minutes
- Serve over mashed potatoes, mixed veggies or mashed cauliflower