Garlic Butter Chicken Marsala Meatballs with Cheesy French bread
Description
This Marsala meatballs are so delicious, they're perfect for entertaining guests. Don't save them though for special occasions, your family will love them too.
Ingredients
1 1/2 lb. ground chicken
1/2 c. Panko bread crumbs
1 t. garlic powder
1 egg, beaten
kosher salt and black pepper
4 T. extra virgin olive oil, divided
2 T. salted butter
2 c. sliced mushrooms
2 shallots, chopped
3 cloves garlic, chopped
2 T. fresh thyme leaves
2 T. balsamic vinegar
1 c. chicken broth
3/4 c. dry Marsala wine (or more chicken broth)
3/4 c. heavy cream
chili flakes
6 slices French bread
1/2 c. shredded Fontina cheese
Garlic Butter:
3 T. salted butter
2-3 cloves garlic, chopped
1/4 c. mixed fresh herbs, sage, thyme, rosemary
Directions
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In a bowl, combine the chicken, Panko, garlic powder, egg; season with salt and pepper; mix.
Coat hands with oil; roll meat mixture into tablespoon-sized balls, making about 15-16 meatballs.
Heat 2 T. olive oil in a large, oven-proof skillet over medium-high heat. Add meatballs; cook until seared all over about 5-8 minutes.
Add 1 T. salted butter; allow butter to brown around the meatballs, about 2 minutes. Remove the meatballs from the skillet.
Add 2 T. olive oil to the skillet; add mushrooms; cook undisturbed for 5 minutes or until golden. Add 1 T. salted butter, shallots, garlic, and thyme; season with salt, pepper, and chili flakes. Cook 4-5 minutes, until fragrant. Add the balsamic vinegar; cook 2-3 minutes, until mushrooms have caramelized. Transfer half of the mushrooms from the skillet to the plate with the meatballs.
Pour in the Marsala wine and chicken broth; cook 5 minutes until reduced slightly; pour in the heavy cream. Add the meatballs; simmer 10 minutes, until cooked through.
Arrange the bread on a baking sheet; place in oven and toast for 10 minutes, until very dry. Switch the oven to broil.
Spoon the mushrooms over the meatballs; place the bread on and around the meatballs. Top evenly with the cheese. Broil until bubbly and golden brown, 3-5 minutes.
For the Garlic Butter:
In a small skillet, melt the butter with the garlic and mixed herbs until the garlic turns golden, about 3 minutes. Spoon the garlic butter over the French bread. Serve straight from the skillet.
6 servings.