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Friday

Chicken Marsala Meatballs- Tutorial


Chicken Marsala Meatballs - Mama's High Strung
Here’s a lovely little appetizer that you’re going to want to bookmark: Chicken Marsala Meatballs.

These tasty little bites are made with deliciously nutty Parmesan cheese and ground chicken, so they stay moist.
Marsala wine, is a fortified wine from Sicily that gives food, especially sauces, a light sweetness with hints of tamarind and vanilla, and overall deepens the flavor of the dish.
I made Chicken Marsala Meatballs as an appetizer, but you can serve them with the rich wine sauce as a main course over rice or pasta.
Here's the tutorial... the printable recipe follows!
 
Chicken Marsala Meatballs - Mama's High Strung
 
 
Chicken Marsala Meatballs

1. Gather your ingredients: 
  • 1 cup finely grated Parmesan cheese, divided
  • ¼ cup finely chopped parsley
  • 1 pound ground chicken (I used thigh meat)
  • ½ cup breadcrumbs
  • 2 cloves finely chopped garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • ¼ cup chicken broth
  • ¼ cup Marsala wine.
Chicken Marsala Meatballs -Mama's High Strung
 
2. Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. 
Chicken Marsala Meatballs - Mama's High Strung
 
3. Finely chop the parsley; set aside.   Chicken Marsala Meatballs


 4. Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated.
Chicken Marsala Meatballs
 
5. Form into 1-inch balls.
 Chicken Marsala Meatballs - Mama's High Strung
 
6. Roll each chicken meatball in the Parmesan cheese on the plate; set aside.
Chicken Marsala Meatballs
 7. Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.
Chicken Marsala Meatballs
  8. Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. 
Chicken Marsala Meatballs
  9. Remove from pan and top with remaining cheese and parsley. Serve immediately.
Chicken Marsala Meatballs

Chicken Marsala Meatballsprep: 30 minutes
cook: 10 minutes

you’ll need...1 cup finely grated Parmesan cheese, divided
¼ cup finely chopped parsley
1 pound ground chicken (I used thigh meat)
½ cup breadcrumbs
2 cloves finely chopped garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 egg
1 tablespoon butter
2 tablespoons olive oil
¼ cup chicken broth
¼ cup Marsala wine

let’s get to it...
Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. Finely chop the parsley; set aside.
Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated. Form into 1-inch balls.
Roll each chicken meatball in the Parmesan cheese on the plate; set aside.
Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.
Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. Remove from pan and top with remaining cheese and parsley. Serve immediately.

Chicken Marsala Meatballs - Mama's High Strung
 


Like Meatballs? You'll love this recipe: Baked Ziti with Mini Meatballs
Read more on my website: http://www.mamashighstrung.com
Or send your comments to: mama@mamashighstrung.com

Thanks for that yummy and delicious looking recipe tutorial that is just in time for Fall!
Enjoy!
 
~Be Sweet
Christina
Sweetest Haute
 
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1 comment:

  1. Love your presentation. It looks so good and easy to follow your tutorial.

    ReplyDelete

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~Be Sweet
Christina
Sweetest Haute

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