Chicken Marsala Meatball with Pasta
Description
If you like Chicken Marsala, you'll love Chicken Marsala Meatballs. They're crispy on the outside and juicy and delicious on the inside. Serve over hot pasta and a little fresh parsley.
Ingredients
Meatballs:
1 lb. ground chicken
1 large egg
2 cloves garlic, finely minced
1 c. ricotta cheese or small curd cottage cheese
1/2 c. freshly grated Parmesan
1/2 c. plain breadcrumbs
1/3 c. finely minced onion from about 1/4 medium yellow onion
1/4 c. fresh parsley, chopped
1 T. flour
1/8 t. ground nutmeg
Kosher salt
freshly ground pepper
Cooking:
1 c. plus 1 T. olive oil, divided
8 oz. white mushrooms, thinly sliced
1/3 c. thinly sliced onion from about 1/4 medium yellow onion
1 c. Holland House Marsala Cooking Wine
hot cooked pasta and chopped parsley, for serving
Directions
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Meatballs:
Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil; spray with non-stick cooking spray.
In a large bowl, combine all ingredients meatball ingredients; mix thoroughly with hands until all ingredients are well incorporated. Form mixture into about 25 (1-1/2-inch) meatballs. Place on the prepared baking sheet; set aside.
Cooking:
Place a large non-stick skillet on stovetop set to medium high heat; add 1 c. olive oil. Once oil is hot, add meatballs; cook until golden brown, 5-7 minutes, flipping once halfway through. Cook in batches as needed. Remove with a slotted spoon to a paper towel lined plate.
Place meatballs on prepared baking sheet; place in oven for 10-15 minutes.
Carefully discard oil from skillet; scrape browned bits out of skillet. Reduce heat to medium-high. Add 1 T. oil. Once hot, add mushrooms and onion to skillet; cook until soft and brown. Add Marsala wine; reduce liquid by half, cooking for about 1 minute.
Return meatballs to skillet; toss in sauce until well coated.
Serve meatballs and sauce over hot cooked pasta. Garnish with fresh parsley.
4 servings.