Chicken Marsala Meatballs Recipes

CHICKEN MEATBALL MARSALA

Steps:

• Place a small saute pan over medium-high heat. Add the olive oil followed by the onions and 2 of the minced garlic cloves with a pinch of salt. Cook, stirring occasionally until the onions are translucent, 5 minutes. Remove to a plate to cool slightly.
• In the meantime, mix together the chicken, Worcestershire, breadcrumbs, parsley, oregano, egg and Parmesan in a large bowl. Season well with salt and pepper, then mix in the cooled onions and garlic. Scoop into 12 meatballs then set aside. This can be done a day ahead of time.
• Dredge the meatballs in the flour, shaking off any excess.
• Heat a large cast-iron enamel skillet over medium-high heat and add a drizzle of olive oil. Add the meatballs and cook until golden brown and crisp, 2 minutes, then flip and continue to brown on the other side until golden brown and crisp, 2 minutes. Remove the meatballs from the skillet and set aside.
• To the same skillet, add the mushrooms and remaining 2 minced garlic cloves with a little more olive oil. Cook until the mushrooms soften and begin to crisp, 3 to 5 minutes, then season with salt and pepper. Add the marsala, scraping any brown bits off the bottom of the pan then add the chicken stock and the meatballs. Reduce the liquid by about half and allow the meatballs to cook through, 15 to 20 minutes, then stir in the butter and parsley. Serve.

CHICKEN MARSALA MEATBALLS

Steps:

• 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.

CHICKEN MARSALA MEATBALLS

Steps:

• Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
• Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
• Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
• Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

CHICKEN MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
• Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
• Bake in the preheated oven until juices run clear, 20 to 25 minutes.

CHICKEN MARSALA MEATBALLS

Steps:

• Heat oven to 400ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 4 ingredients just until blended; shape into 16 meatballs, using about 1/4 cup chicken mixture for each meatball. Place on prepared baking sheet.
• Bake 16 to 18 min. or until done (165ºF).
• Meanwhile, cook mushrooms in large nonstick skillet on medium heat 6 min. or until tender, stirring occasionally. Add wine; cook 2 min. or until wine is cooked off, stirring occasionally. Add gravy; cook and stir 2 to 3 min. or until heated through.
• Add meatballs to gravy mixture; stir until evenly coated.

CHICKEN MARSALA MEATBALLS

Steps:

• Preheat the broiler to high.
• In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
• In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.