Chicken Marsala Meatballs
Bring a new level of flavor to your culinary repertoire with this Chicken Marsala Meatballs recipe. Are you ready for a creative spin on your usual recipes?
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Ingredients
| 12 oz | No Yolks Dumplings |
| 1 lb | ground chicken |
| 1/2 cup | Italian seasoned panko bread crumbs |
| 1/2 cup | grated Parmesan cheese |
| 2 Tbsps | finely chopped Italian parsley |
| 1 | clove garlic, minced |
| 1/2 tsp | tsp. each kosher salt and ground black pepper |
| 1 Tbsp | olive oil |
| 3 Tbsps | butter |
| 3 | shallots, chopped |
| 3 | cloves garlic, minced |
| 1 lb | sliced mixed cremini and shitake mushrooms |
| 1 Tbsp | flour |
| 1 | salt, kosher, coarse |
| 1/4 tsp | ground black pepper |
| 2 cups | chicken broth |
| 3/4 cup | Marsala wine |
| 1/2 cup | heavy cream |
| 1/4 cup | finely chopped Italian parsley |
Directions
- Cook noodles as directed on package; drain. Cover to keep warm.
- Meanwhile, combine meatball ingredients. Shape mixture into 24, (1-1/2-inch) meatballs.
- Heat olive oil and 3 Tbsp. butter in large skillet on medium-high heat.
- Add meatballs; cook 3 to 4 minutes until browned. Transfer meatballs to clean bowl.
- Add shallots, garlic, mushrooms, flour, salt and pepper to same skillet. Cook 5 to 7 minutes until browned.
- Add broth, wine and heavy cream; gently scrape browned bits from bottom of pan with wooden spoon. Bring mixture to a boil; reduce heat to medium.
- Simmer 12 to 15 minutes or until mixture is reduced by half and thickened. Return meatballs to skillet; cook 2 to 3 minutes until done (165°F). Serve sauce and meatballs over noodles. Top with parsley.
Tips
Use a small ice cream scoop to easily make evenly sized meatballs. To avoid sticking, moisten hands with water while rolling meatballs.
