Time: 40 min.
Complexity: easily
Quantity: 24 meatballs

This variation on the popular Chicken Marsala dish is a family favorite. Instead of fried chicken, these mouth-watering meatballs are served in a mushroom sauce with Marsala wine. Although the meatballs are made with ground white chicken, additional ingredients like Pecorino cheese, wine-soaked breadcrumbs, and fresh herbs make them incredibly juicy and tender. Serve these Chicken Marsala meatballs as an appetizer or main course (depending on the portion size), sprinkled with grated Pecorino cheese.

Ingredients:

• 450 g of minced chicken breast
• 1/4 cup panko breadcrumbs
• 2 tbsp. milk at room temperature
• 1/3 tbsp. + 1 tbsp. l. Marsalas
• 1/4 cup grated Pecorino cheese, plus extra for serving
• 1 large egg, beaten
• 2 tbsp chopped fresh parsley
• 1 teaspoon coarse salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp. l. olive oil
• 220 g cremini mushrooms, thinly sliced
• 1 large shallot, chopped
• 1.5 tsp flour
• 1 and 1/4 cups lightly salted chicken broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, minced chicken, Crimini mushrooms, eggs, panko breadcrumbs, red wine, Pecorino Romano cheese, black pepper

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Preparation:

Step 1
• Preheat oven to grill mode.
Step 2
• In a large bowl, mix together panko breadcrumbs, milk, and 1 tablespoon of Marsala. Let it soak for 5 minutes. Add the ground chicken, pecorino cheese, egg, parsley, 0.5 teaspoon of salt, and black pepper. Gently mix with your hands to distribute the ingredients evenly.
Step 3
• Form the mixture into 1-tbsp balls and place on a greased baking sheet. Grill for 5 minutes, or until the meatballs are golden brown and just cooked through. Remove from the oven and set aside.
Step 4
• In a straight-sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until browned on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Reduce the heat to medium and add the flour and the remaining 1 tablespoon olive oil. Add 1/3 cup Marsala and stir until smooth.
Step 5
• Stir in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for another 5 minutes to allow the flavors to meld. Serve the meatballs hot, sprinkled with grated pecorino.

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