Chicken Marsala Meatballs PT40M https://img1.recipesrun.com/201907/2019/1016/95/7/153134/300x200x90.jpg 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. 12 servings 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
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    Chicken Marsala Meatballs

    4.2

    ( By zhanghengshuo )

    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.
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    Chicken Marsala Meatballs
      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
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      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
      zhanghengshuo zhanghengshuo
      16 Recipes

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