This meal is adapted from a Food Network recipe and is so comforting and was 100% kid approved. You can easily make swaps to make it lighter, such as ground turkey and ground turkey sausage. It's also easily made from pantry staples. No Marsala? No Issue. Use beef broth and it'll be equally tasty and more cost effective!
2 pounds of Idaho Potatoes, scrubbed, peeled and cut into chunks
2 Tbsps of butter
1 lb ground beef (I used 80/20)
19 oz Italian Sausage, remove casings
1/2 cup plain breadcrumbs
1 large egg, lightly beaten
1.5 cups low sodium chicken stock
1 lb mushrooms (I used baby Bella's, but a mix would be beautiful)
1 Tbsp AP flour
1 cup Marsala wine
1 cup fresh parsley, chopped
Put potatoes in a large sauce pan and cover with water and add salt. Bring to a boil, then reduce to simmer, and cook until tender, about 20 mins. Drain and return to sauce pan. Mash with your favorite liquid and butter. I typically use 1 Tbsp of butter, about a half cup of sour cream, and 1/2 cup of skim milk. Season to taste.
Preheat the broiler. Combine beef, sausage, breadcrumbs, egg, 1/2 cup chicken stock, salt and pepper in a medium bowl and mix with your hands until combined. Using a 2 inch scoop, create 2 inch meatballs and place on rimmed sheet pan (should make 15 meatballs). Broil for 7 to 10 minutes or until internal temperature reaches 165 degrees.
Melt 1 Tbsp of butter in a heavy deep skillet over high heat. Add mushrooms, 1/2 tsp of salt and pepper and cook, stirring frequently, until softened, or about 8 minutes. Sprinkle in flour and stir to coat, allowing flour to gain some color. Stir in wine and bring to a boil. Stir in remaining chicken stock and return to a boil. Reduce heat to medium high and add cooked meatballs to skillet. Allow to simmer for 5 to 10 minutes.
Divide potatoes among plates and top with meatballs and gravy. Sprinkle parsley on top. We served along with peas and it was delicious!