Recipe: Turkey Meatball Marsala with #CampbellSauces

by Cate on November 7, 2013

A weeknight short cut that puts a delicious dinner on the table quickly.

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Although I do a lot of from-scratch cooking and baking, I’m not above taking short-cuts. In fact, I do it quite a bit.

If I need chopped vegetables but am short on time, I’ll stop by the salad bar of our local grocery store and grab the vegetables already prepped and chopped from there.

I usually don’t make my own stock or broth.

And I sometimes doctor jarred spaghetti sauce to make it more my own.

I think it’s really all about the balance. If there are ways to save your time and sanity, why not?

Which is where these new skillet sauces from Campbell’s come into play. I hadn’t heard of them before DailyBuzz Moms mentioned them, and it took me a little while to find them in our grocery store (they are in the soup aisle, but not near the soups; they were with the mac and cheese instead, go figure).

The sauces were designed to make a weeknight meal simple. Once you have the pouch, you just add the protein (meat or seafood) and vegetable to the skillet, heat and serve. The sauce is well seasoned, your meal is fresh, and your dinner is done without hassle.

And on a scout night like tonight, when we have somewhere to be right after dinner, it’s a bit of a lifesaver.

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There are a bunch of different flavor profiles available. I went with the Marsala, because I’m partial to anything that has mushrooms in it (you can check out Joanne’s take on it in her Toasted Sesame Sauce review here). When getting the dish ready, I took a slightly different approach than just adding meat. I made these mini meatballs (choosing to use ground turkey instead of chicken), added some steamed broccoli, and then the sauce. And instead of cooking everything in the sauce, I chose to drizzle it over the top, saving half of the package for another time. Between using turkey, steaming the vegetables, and drizzling the sauce, it ended up being a delicious and quick meal that I could eat without the side of guilt.

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And, surprisingly, it was kid-approved to boot.

The Marsala flavor is very pronounced, there’s no mistaking it. It was robust with that familiar distinct tang that comes with a Marsala sauce. There is a scampi flavor (white wine and garlic one) I have my eye on for next time. It would be perfect with some angel hair pasta and shrimp. They also have a few packets especially for slow cookers; the pot roast one sounds pretty divine. Pot roast. Total comfort food.


This post brought to you by Campbell’s Dinner Sauces. I was compensated for my post, and I thank you for supporting the brands that support my family. Weekend-worthy dinners with only weekday-level effort needed! Learn more at Campbell Sauces.

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{ 1 comment… read it below or add one }

Joanne November 7, 2013 at 7:20 am

I love that you made meatballs also! They sound perfectly paired with the marsala.
Joanne recently posted..Eggplant “Meatballs” and Sugar Snap Peas in a Toasted Sesame Sauce #CampbellSauces

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