Chicken Marsala Meatballs

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Chicken Marsala Meatballs

Print Recipe
Servings 6

Ingredients
  

  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 12 ounces cremini mushrooms, divided (½ finely chopped for the meatball mixture and ½ thinly sliced for the mushroom sauce)
  • 4 garlic cloves, finely chopped and divided
  • 1 pound ground chicken
  • ¼ cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 2 teaspoons Kosher salt
  • freshly ground black pepper
  • 1 shallot, finely chopped
  • 1/3 cup Marsala wine
  • 1 cup low sodium chicken broth
  • 1/3 cup heavy cream

Instructions
 

  • Preheat oven to 400º Fahrenheit. Line a baking sheet with parchment paper.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over medium-high heat. Add chopped mushrooms and sauté without stirring about 3 minutes. Season mushrooms with salt and pepper, and continue to cook until both sides are golden brown, about 3 minutes. Add half of the garlic to the pan with the chopped mushrooms and quickly sauté 20-30 seconds (making sure they do not burn). Using a slotted spoon, transfer mushrooms to a medium bowl; allow to cool.
  • In the same bowl with the mushrooms and garlic, add ground chicken, breadcrumbs, parmesan, egg, fresh parsley, 2 teaspoons kosher salt and black pepper; mix everything together until just combined. Roll into small meatballs (should yield about 25-30 meatballs) and place in prepared baking sheet. Transfer to oven and bake for about 15 minutes or until meatballs are cooked through.
  • Meanwhile, using the same pan used to cook the chopped mushrooms and garlic, heat remaining butter and olive oil on medium-high heat. Add the sliced mushrooms and sauté without stirring about 3 minutes. Season mushrooms with salt and pepper, and continue to cook until both sides are golden brown, about 3 minutes. Add the shallots, and cook for 1 to 2 minutes more, add the remaining garlic and quickly sauté 20-30 seconds. Pour the Marsala wine in the pan and boil down for a few seconds to reduce some of the alcohol. Add the chicken stock and cream and simmer until sauce is reduced – about 3-5 minutes. Add meatballs to skillet, cover and reduce heat to low and simmer for 10 minutes. Garnish with fresh chopped parsley. Serve with mashed potatoes or pasta. Enjoy!