Chicken Marsala Meatballs

Bring a new level of flavor to your culinary repertoire with this Chicken Marsala Meatballs recipe. Are you ready for a creative spin on your usual recipes?

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Where To Buy
NoYolks Wavy Noodle

Ingredients

  • 12 oz No Yolks Dumplings
  • 1 lb ground chicken
  • 1/2 cup Italian seasoned panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsps finely chopped Italian parsley
  • 1 clove garlic, minced
  • 1/2 tsp tsp. each kosher salt and ground black pepper
  • 1 Tbsp olive oil
  • 3 Tbsps butter
  • 3 shallots, chopped
  • 3 cloves garlic, minced
  • 1 lb sliced mixed cremini and shitake mushrooms
  • 1 Tbsp flour
  • 1 salt, kosher, coarse
  • 1/4 tsp ground black pepper
  • 2 cups chicken broth
  • 3/4 cup Marsala wine
  • 1/2 cup heavy cream
  • 1/4 cup finely chopped Italian parsley

Directions

  1. Cook noodles as directed on package; drain. Cover to keep warm.
  2. Meanwhile, combine meatball ingredients. Shape mixture into 24, (1-1/2-inch) meatballs.
  3. Heat olive oil and 3 Tbsp. butter in large skillet on medium-high heat.
  4. Add meatballs; cook 3 to 4 minutes until browned. Transfer meatballs to clean bowl.
  5. Add shallots, garlic, mushrooms, flour, salt and pepper to same skillet. Cook 5 to 7 minutes until browned.
  6. Add broth, wine and heavy cream; gently scrape browned bits from bottom of pan with wooden spoon. Bring mixture to a boil; reduce heat to medium.
  7. Simmer 12 to 15 minutes or until mixture is reduced by half and thickened. Return meatballs to skillet; cook 2 to 3 minutes until done (165°F). Serve sauce and meatballs over noodles. Top with parsley.
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