Creamy and savory — I spotted my friend (and fine jeweler) Jacqueline Pinto making these chicken marsala meatballs and I was so inspired. Besides, I am getting bored with my usual weeknight dishes and need to mix it up! The recipe hails from Miami-based Chef Patty of The Mad Table. Without further ado, here’s the 411 on chicken marsala meatballs:
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
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 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!
(Image credit: Shutterbean)