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Marsala Meatballs

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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.