Chicken Marsala Meatballs
Ground chicken meatballs are broiled and simmered in a savory pan sauce made with Marsala wine and cremini mushrooms.
Ingredients
- 1/4 cup panko breadcrumbs 15 g
- 2 tablespoons whole milk 30 ml
- 1/3 cup plus 1 tablespoon Marsala wine divided, 95 ml
- 1 pound ground chicken 450 g
- 1/4 cup grated pecorino cheese plus more for serving, 25 g
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt divided
- 1/8 teaspoon ground black pepper
- 2 tablespoons olive oil divided, 30 ml
- 8 ounces cremini mushrooms sliced, 225 g
- 1 large shallot minced
- 1 1/2 teaspoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth 300 ml
Instructions
- Preheat your broiler to high. Line a baking sheet with foil and lightly oil it.
- In a large bowl, combine the panko breadcrumbs, milk, and 1 tablespoon (15 ml) of the Marsala wine. Let the mixture sit for 5 minutes to soften the breadcrumbs.
- Add the ground chicken, pecorino cheese, egg, parsley, 1/2 teaspoon of the kosher salt, and the black pepper to the bowl. Use your hands to gently mix until just combined.
- Shape the mixture into 24 small meatballs, using about 1 tablespoon per meatball. Place them on the prepared baking sheet.
- Broil the meatballs for 5 minutes, until they start to brown. They do not need to be fully cooked yet. Remove from the oven and set aside.
- Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until browned.
- Stir in the minced shallot and the remaining 1/2 teaspoon of kosher salt. Cook for 2 more minutes.
- Reduce the heat to medium. Stir in the flour and the remaining 1 tablespoon (15 ml) of olive oil. Pour in the remaining 1/3 cup (80 ml) of Marsala wine and stir to combine.
- Whisk in the chicken broth. Bring the sauce to a simmer and cook for 5 minutes. Add the meatballs to the skillet and simmer for 5 more minutes. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Serve warm with extra pecorino cheese.
Notes
Ground chicken can be sticky to work with. Wet your hands slightly with cold water before rolling the meatballs to keep the mixture from sticking to your fingers.
Dry Marsala wine works better than sweet Marsala for savory dinner recipes.
Always check poultry for doneness with a meat thermometer. Ground chicken must reach a safe internal temperature of 165°F (74°C) before eating.