Chicken Marsala Meatballs are a take on the traditional dish- savory, rich, and robust describe the mouthwatering taste of these meatballs.
1 lb ground chicken
3/4 cup breadcrumbs
4 mushrooms, sliced
1 small onion, sliced
3-4 garlic cloves, sliced
1 cup chicken stock
1/2 cup Marsala Wine
1/4 cup heavy cream alternative
1/2 teaspoon salt
1/2 teaspoon pepper
- Chop all vegetables beforehand, set aside. In a bowl, combine ground chicken, breadcrumbs, salt, and pepper in a bowl. Work the mixture through your hands or with a stiff spoon until fully combined. Form the mixture into an even amount of meatballs.
- Heat two tablespoons of oil in a saucepan and turn on medium0low heat. Add meatballs and brown on all sides, meatballs do not need to be cooked through. Remove meatballs from pan and add onions and mushrooms, saute until tender before adding garlic. Cook garlic until fragrant.
- Add the stock and wine to the pan and reduce by one-third before returning meatballs to the pan. Allow meatballs to cook thoroughly before adding heavy cream; mix until just heated.
**Optional-add one tablespoon of butter for added richness.