Chicken Marsala Meatballs

Name: Chicken Marsala Meatballs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 8 ounces sliced cremini mushrooms (divided); 1 pound 93% lean ground chicken; 1/3 cup whole wheat seasoned or gluten-free bread crumbs; 1/4 cup grated Pecorino cheese; 1 large egg (beaten); 3 g arlic cloves (minced); 2 tablespoons chopped fresh parsley (plus more for garnish); 1 teaspoon Kosher salt; Freshly ground black pepper; 1/2 tablespoon all-purpose flour; 1/2 tablespoon unsalted butter; 1/4 cup finely chopped shallots; 3 ounces sliced shiitake mushrooms; 1/3 cup Marsala wine; 3/4 cup reduced sodium chicken broth

These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.

⏱ 45 menit 🔨 Persiapan 10mnt 🔥 Masak 35mnt 📊 Sedang 🍽 5 porsi 👁 35

Langkah-langkah

Preheat the oven to 400F.
Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
In a small bowl whisk the flour with the Marsala wine and broth.
Heat a large skillet on medium heat.
Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
Garnish with parsley.

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