Today is National Meatball Day!! In celebration I am going to share one of my favorite non-traditional meatball recipes!
Chicken Marsala Meatballs
1/4 cup panko breadcrumbs
2 tablespoons milk
1/2 cup plus 1 tablespoon Marsala wine
1 pound ground chicken
1/4 cup grated pecorino
1 tablespoons parsley
1 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons olive oil
8 ounces baby bella mushrooms
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups chicken broth
Preheat broiler to high.
In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes.
Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined.
Form the mixture into tablespoon-size balls and place on an oiled baking sheet.
Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
In a skillet, heat 1 tablespoon of the olive oil over medium-high heat.
Add the mushrooms and cook until the mushrooms are brown on all sides, about 5 minutes.
Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes.
Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil.
Add the 1/3 cup Marsala and stir until the mixture is smooth.
Whisk in the chicken broth and simmer for 5 minutes.
Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend.
Camp has been a part of my life for as long as I can remember. I started here at KenWood at age 8 as a Super Deb, and the rest is history. KenWood is where I discovered my love of all waterfront activities and karaoke.