Marsala Meatballs
Chicken marsala meatballs make an excellent one pot meal and gets served right in the skillet!
Marsala Meatballs
Ingredients
- 1 ½ pounds ground chicken thighs
- ½ cup Panko bread crumbs
- 1 teaspoon garlic powder
- 1 egg beaten
- kosher salt and black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 2 cups sliced mushrooms
- 2 shallots chopped
- 3 cloves garlic chopped
- 1 cup chicken broth
- ¾ cup dry marsala wine
- splash of heavy cream or half & half
- 6 slices crusty bread
- olive oil
- 1 cup shredded Havarti cheese
Instructions
- Preheat the oven to 500 degrees F.
- In a bowl, combine the chicken, bread crumbs, garlic powder, egg, and season with salt and pepper.
- Mix to combine.
- Roll into about 15 meatballs.
- Heat 2 tablespoons olive oil in a large skillet set over medium-high heat.
- Sear meatballs on all sides.
- Add 1 tablespoon butter and allow the butter to brown around the meatballs, about 2 minutes.
- Remove the meatballs to a plate.
- To the skillet, add 2 tablespoons olive oil and the mushrooms.
- Let cook without stirring 5 mins. then add 1 tablespoons butter, the shallots, garlic and season with salt & pepper. Cook 5 minutes.
- Remove half the mushrooms to the meatball plate.
- Pour in the wine and broth. Cook 5 minutes until reduced slightly, then add the cream.
- Return the meatballs/mushrooms and simmer 10 minutes, until cooked through.
- Lay bread on a baking sheet and brush with olive oil and sprinkle with salt.
- Toast just a few mins and add cheese return to oven and broil 1 minute.
- Top with parsley and lay in skillet with meatballs.
Adapted from Half Baked Harvest
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