Chicken Marsala Meatballs
Description
Change up those boring meatballs that you always make with this wonderfully delicious recipe. Made from ground chicken and Panko breadcrumbs soaked in Marsala wine, then served in a mushroom, cheese, chicken stock and more Marsala wine sauce. Mmmmm.
Ingredients
1/4 c. Panko bread crumbs
2 T. milk, at room temperature
1/3 c. + 1-2 T. Marsala wine, divided
1 lb. ground white meat chicken
1/4 c. grated Pecorino cheese, plus extra for serving
1 large egg, beaten
2 T. fresh parsley, chopped
1 t. kosher salt, divided
1/8 t. freshly ground black pepper
2 T. extra-virgin olive oil, divided
8 oz. Cremini mushrooms, sliced
1 large shallot, minced or grated
1 1/2 t. flour
1 1/4 c. low-sodium chicken stock/broth
Directions
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In a large bowl, mix together the Panko, milk and 1 tablespoon Marsala. Allow this mixture to soak for 5 minutes. Add the chicken, Pecorino, egg, parsley, 1/2 teaspoon salt and pepper. Gently mix together the ingredients until just combined.
Preheat broiler.
Scoop mixture into 1 tablespoon sized balls; place on a greased baking sheet. Place the sheet under the broiler; cook 5 minutes or until meatballs are beginning to brown and just barely cooked through. Remove from the oven; set aside.
In a straight sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add mushrooms and cook, stirring often, until the mushrooms are brown on all sides, about 5 minutes. Add shallots and remaining 1/2 teaspoon salt; cook for another 2 minutes. Reduce heat to medium; stir in the flour and remaining tablespoon of olive oil to form a paste. Add the remaining Marsala wine; stir until the mixture is smooth. Whisk in the chicken stock; simmer about 5 minutes.
Add the meatballs to the sauce; simmer 5 minutes to let the flavors blend.
Serve warm, garnished with grated Pecorino cheese with your favorite pasta, on a sandwich, or as an appetizer.
Makes about 24 meatballs.