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Chicken Marsala Meatballs
These meatballs are made extra special with the earthy addition of mushrooms and marsala wine. The meatballs are are made with oatmeal, making them easily gluten-free as long as you use gluten-free oats or bread crumbs. These meatballs are also broiled, so they are a lot healthier than pan-fried meatballs. If you don’t wish to use marsala, simply substitute chicken stock. These are a winner and will be sure to be added to your weekly rotation!
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.
2.
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.
3.
In a skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, 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.
4.
Lower the heat to medium and 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. Serve hot, over gluten free pasta, garnished with grated pecorino.
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