CHICKEN MARSALA MEATBALLS RECIPES

Steps:

• Preheat the oven to 400F.
• Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
• Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
• In a small bowl whisk the flour with the Marsala wine and broth.
• Heat a large skillet on medium heat.
• Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
• Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
• Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
• Garnish with parsley.

Steps:

• In a large bowl, mix together the Panko, milk and 1 tablespoon Marsala. Allow this mixture to soak for 5 minutes. Add the chicken, Pecorino, egg, parsley, 1/2 teaspoon salt and pepper. Gently mix together the ingredients until just combined. Preheat broiler. Scoop mixture into 1 tablespoon sized balls; place on a greased baking sheet. Place the sheet under the broiler; cook 5 minutes or until meatballs are beginning to brown and just barely cooked through. Remove from the oven; set aside. In a straight sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add mushrooms and cook, stirring often, until the mushrooms are brown on all sides, about 5 minutes. Add shallots and remaining 1/2 teaspoon salt; cook for another 2 minutes. Reduce heat to medium; stir in the flour and remaining tablespoon of olive oil to form a paste. Add the remaining Marsala wine; stir until the mixture is smooth. Whisk in the chicken stock; simmer about 5 minutes. Add the meatballs to the sauce; simmer 5 minutes to let the flavors blend. Serve warm, garnished with grated Pecorino cheese with your favorite pasta, on a sandwich, or as an appetizer. Makes about 24 meatballs.