Chicken Marsala Meatballs PT40M https://img1.cooker-king.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

    Chicken Marsala Meatballs

    4.9

    ( 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.
    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
    zhanghengshuo zhanghengshuo
    16 Recipes

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