How To Make Glazed Meatballs

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My meatballs are a little bit different from the classic ones because I like to add some vegetables to the meat. The result is that the mixture will be half meat and half vegetables. I don’t deep fry them. Rather, I glaze them at the end with a sweet wine. Loved by kids and adults, they fall like peanuts in your mouth one after another!

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Let’s Make Glazed Meatballs!

Diet Considerations

  • None

Ingredients (Serves 5 to 8)

  • 500 gr / 1 lb ground meat (half pork, half beef)
  • 120 ml / 1/2 cup breadcrumbs or two large slices of bread soaked in water
  • 1 medium carrot
  • 120 ml / 1/2 cup milk
  • 1 celery stalk with leaves
  • 120 g / 1/2 cup parmesan cheese
  • 1 medium onion
  • 1 cup Marsala or another sweet wine
  • 1 garlic clove, finely chopped
  • salt and pepper
  • 2 eggs
  • flour
  • Extra virgin olive oil


Prep Time: 20 minutes.

Cook Time: 30 minutes.

  1. Chop the Vegetables

    Mix the carrot, celery, garlic, and onion in a food processor until they are finely chopped.

  2. Combine the Rest

    In a large bowl, combine meat, eggs, salt, pepper, and parmesan cheese; adding enough milk and breadcrumbs (or soaked bread that has been very well squeezed and shredded) until the mixture is soft but not too wet.

  3. Add the Vegetables

    Add the chopped vegetables to the meat mixture and mix very well with your hands or stir vigorously with a fork.

  4. Shape the Mixture

    Shape mixture into flattened balls and roll them lightly in flour, just enough so the outside is coated. An 8″x8″ dish is recommended.

  5. Cook at Medium Heat

    Grease a pan with extra virgin olive oil, then cook the meatballs at medium heat (do not deep fry). Turn the meatballs until each side is browned.

  6. Sprinkle sweet Wine

    In the end, when the meatballs are cooked, sprinkle sweet wine, such as marsala, over the top and let the alcohol slowly evaporate until the meatballs are nicely glazed.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at [email protected]


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About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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