Chicken Marsala Meatballs

By zhanghengshuo

12 Person

40 Minutes

0 Calories

Chicken Marsala, in meatball form, with plenty of creamy gravy. These juicy meatballs can work as passed appetizers, a pasta topping or sandwich filling. A family favorite from day one, this recipe for One Pot Chicken Marsala Meatballs is a skillet full of rich, creamy flavor. Tender chicken meatballs that are bathed in a savory marsala sauce will make the family beg to add them to your weekly meal plan. Fast, easy and amazing.

Ingredients

1 1/4 cups low sodium chicken broth
1 1/2 tsp. flour
1 large shallot, minced
8 oz. cremini mushrooms, sliced
2 tbsp. extra-virgin olive oil, divided
1/8 tsp. freshly ground black pepper
1 tsp. kosher salt, divided
2 tbsp. fresh parsley, chopped
1 large egg, beaten
1/4 cup grated pecorino cheese, plus extra for serving
1 pound ground white meat chicken
1/2 cup marsala wine, divided
2 tbsp. milk, at room temperature
1/4 cup panko bread crumbs

Method

01

In a large bowl, mix the breadcrumbs, milk and 1 tablespoon marsala. Allow this mixture to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon salt, and the pepper.
02

Using your hands, gently mix the ingredients until just combined. Scoop the mixture into 1 tablespoon-sized ball and place it on an oiled baking sheet.
03

Place the sheet under the broiler and cook for 5 minutes or until the balls are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
04

In a straight-sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes.
05

Add the shallots and remaining 1/2 teaspoon salt and cook for another 2 minutes. Reduce the heat to medium and stir in the flour and remaining tablespoon of olive oil to form a paste.
06

Add the 1/3 cup marsala wine and stir until the mixture is smooth. Whisk in the chicken stock and simmer for about 5 minutes. Add the meatballs to the sauce and simmer for an addition 5 minutes to let the flavors blend.
07

Serve warm garnished with grated pecorino cheese.

Related Tags

Chicken Recipes

Chicken Marsala Recipes

Chicken Marsala Meatballs

4.4

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

1 1/4 cups low sodium chicken broth

1 1/2 tsp. flour

1 large shallot, minced

8 oz. cremini mushrooms, sliced

2 tbsp. extra-virgin olive oil, divided

1/8 tsp. freshly ground black pepper

1 tsp. kosher salt, divided

2 tbsp. fresh parsley, chopped

1 large egg, beaten

1/4 cup grated pecorino cheese, plus extra for serving

1 pound ground white meat chicken

1/2 cup marsala wine, divided

2 tbsp. milk, at room temperature

1/4 cup panko bread crumbs

03 Method

Step 1

In a large bowl, mix the breadcrumbs, milk and 1 tablespoon marsala. Allow this mixture to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon salt, and the pepper.

Step 2

Using your hands, gently mix the ingredients until just combined. Scoop the mixture into 1 tablespoon-sized ball and place it on an oiled baking sheet.

Step 3

Place the sheet under the broiler and cook for 5 minutes or until the balls are beginning to brown and are just barely cooked through. Remove from the oven and set aside.

Step 4

In a straight-sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes.

Step 5

Add the shallots and remaining 1/2 teaspoon salt and cook for another 2 minutes. Reduce the heat to medium and stir in the flour and remaining tablespoon of olive oil to form a paste.

Step 6

Add the 1/3 cup marsala wine and stir until the mixture is smooth. Whisk in the chicken stock and simmer for about 5 minutes. Add the meatballs to the sauce and simmer for an addition 5 minutes to let the flavors blend.

Step 7

Serve warm garnished with grated pecorino cheese.

04 Author