Chicken Marsala Meatballs

Another meatball checked off the books. This recipe is inspired by my mother’s take on chicken/veal marsala, and turned out quite well.


For the meatballs:
1 pound ground chicken
1/3 cup panko
1 tbsp milk
1 tbsp marsala wine
1 tsp dried thyme (I would maybe use a little less next time)
1 egg, lightly beaten
1 garlic clove, minced
salt and pepper
flour, for dusting
2 tbsp olive oil or so (for browning)

For the sauce:
1 shallot, minced
1 garlic clove, minced
1 cup or so mushrooms (I used golden ones from the market, but cremini are a good sub)
about 1 cup or so beef broth
about 1/2 cup or so marsala wine
about 1 tbsp flour
2 tbsp or so butter
salt, to taste

In bowl, combine panko, milk, wine, thyme, egg and garlic – beat together. Fold in chicken with a fork. Shape into meatballs. Refrigerate for at least 30 minutes.

Preheat oven to 350. Dust meatballs in flour. Heat one tbsp of oil in pan. Brown meatballs on all sides (in two batches, adding more oil for the second batch). Put meatballs in onion and cook until cooked through, about 25-30 minutes.

While meatballs are cooking, add 1/2 tbsp of butter to pan with onions, mushrooms, and garlic. Sautee 5-7 minutes. Stir in flour and another 1/2 tbsp butter and cook anotehr minute or two. Add wine and simmer five minutes (sauce should be pretty thick). Add beef broth and remaining tbsp butter and continue to simmer to desired consistency. Adjust seasoning with salt if needed.

Serve meatballs with sauce (I did so over fettucine).


1 Comment

Filed under meatballs, poultry, Uncategorized

One response to “Chicken Marsala Meatballs

  1. Pingback: Missy’s Meatball Project: A Summary | Missy's Recipes

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