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
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 half of shallot 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, shallot 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, shallot and garlic, heat remaining butter and olive oil on medium-high heat. Add the sliced mushrooms, remaining shallot 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)
