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Chicken Marsala Meatballs


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Serves | Prep Time | Cook Time

Ingredients

2½ pounds ground chicken
1½ cups fresh breadcrumbs
½ cup grated Parmesan cheese
8 oz mushrooms, chopped fine
½ cup shallots, chopped fine
2 tbs minced garlic
½ cup Marsala wine
1 tsp dried marjoram
2 tablespoons butter substitute
2 tablespoons olive oil
11/2 teaspoons salt
2 teaspoons pepper



For the Sauce
8 oz mushrooms, chopped fine
¼ cup shallots, chopped fine
1 tablespoon garlic, minced
2 tablespoons butter substitute
2 tablespoons olive oil
2 teaspoons marjoram
1 bay leaf
1 tsp salt
1 tsp pepper
3 tbs flour
11/2 cups chicken stock
1/2 cup sweet Marsala wine


In a large saute' pan heat up 2 tbs of olive oil and butter.


Add mushrooms, shallots, garlic, marjoram, salt and pepper.


Cook until soft and add ½ cup of Marsala wine.


Cook until most of the wine has been evaporated about 4 minutes.


Remove from heat and let cool.


In a large bowl add ground chicken, bread crumbs, Parmesan cheese and cooled mushroom mixture.


Mix until combined well.


Cover and place in the refrigerator for an hour or longer.


Roll out meatballs.


I made small ones and large ones.


In the larger version, I placed a one inch cube of Swiss cheese in the center and rolled the meat around it.


In a large saute pan, liberally coat it with oil and bring up to a medium high heat.


Brown the meatballs on all sides remove from the pan and set aside.


To make the sauce, in another large saute pan heat up 2 tbs of olive oil and butter.


Add mushrooms, shallots, garlic, marjoram, salt and pepper and cook until softened. Stir in the flour and mix well. Add the hot chicken broth, Marsala wine and bay leaf. Cook until the sauce thickens about 3-4 minutes. Adjust seasoning if needed.


Turn heat to low and add the meatballs back to the sauce. Cover and cook for ½ hour or until the meatballs are cooked through.


Serve with the sauce for an appetizer or over cooked egg noodles.


Trick for meatballs and making sure the seasoning is right. Take out a small portion and make a "little" patty and cook through. Taste is to make sure your seasoning is correct- if you need more salt and pepper add it to the mix before rolling out all the meatballs.


Pairs Well With


Notes

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