Chicken Marsala Meatballs

I was watching Giada’s show and she made these the other day. I had ground chicken hanging around, so figured I’d give them a try. They were good! Better than regular chicken marsala? Debatable, but I always love trying out new meatball dishes. We served ours over spaghetti. I burned them and they were still good. šŸ˜€

1 pound ground chicken

1/4 cup bread crumbs (she uses panko, I used fresh)

1/3 cup marsala wine, plus a bit more

1-2tbsp milk

1-2 tbsp fresh parsley

1 egg

1/4 cup pecorino or parmesan cheese, plus more for serving

salt and pepper

1 package cremini mushrooms, sliced

1-2 tbsp olive oil

1 shallot minced (optional – I didn’t have any so used a little onion)

1.5 tbsp flour

1-1.5 cups chicken broth

Preheat broiler to high.

Mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, cheese, egg, parsley, 1/2 teaspoon of the salt and the pepper. Mix together the ingredients until just combined. Form the mixture into tablespoon-size balls (a cookie scoop works well) and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.

In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated cheese.

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Filed under poultry, WW-friendly

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