National Meatball Day!

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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 egg
  • 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
  1. Preheat broiler to high.
  2. In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes.
  7. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil.
  8. Add the 1/3 cup Marsala and stir until the mixture is smooth.
  9. Whisk in the chicken broth and simmer for 5 minutes.
  10. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend.
  11. Serve hot, garnished with grated pecorino.
About Zoe Marx

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.

Zoe Marx