Chicken Marsala Meatballs- Tutorial

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

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.

 
2. Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. 

 
3. Finely chop the parsley; set aside.  


 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.

 
5. Form into 1-inch balls.

 
6. Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

 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.

  8. Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. 

  9. Remove from pan and top with remaining cheese and parsley. Serve immediately.


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.

 



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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