Italian Style Meatballs with Marsala Sauce

Preheat your oven to 350°F. Then, cook the meatballs following the instructions on the package. Once cooked, set the meatballs aside for later use.

To make the sauce, place a large saucepan on the stove over medium heat. Add the butter and mushrooms to the saucepan. Cook them for 7 minutes, stirring often, until the mushrooms start to turn brown.

Stir the shallots and garlic into the saucepan. Continue cooking for an additional 2 minutes.

Sprinkle the flour into the saucepan and stir it well to combine.

Pour the Marsala wine into the saucepan and bring the mixture to a boil. Then, stir in the beef stock and heavy cream. After that, reduce the heat and return the sauce to a gentle simmer.

Add the previously cooked meatballs to the sauce in the saucepan. Return the sauce and meatballs to a simmer.

Season the sauce with salt and black pepper according to your taste preferences.

Cover the saucepan and keep the mixture warm over low heat until the pasta is ready.

Fill a large pot with water and bring it to a rolling boil. Once the water is boiling, cook the fettuccine as directed on the package.

Drain the cooked fettuccine using a colander. Then, return the drained pasta to the pasta pot.

To serve, divide the fettuccine among individual bowls. Then, top each bowl of pasta with the meatballs in Marsala sauce.

Garnish the pasta and meatballs with parsley and parmesan cheese.