Baked Chicken Marsala Meatballs
Ingredients
Meatballs
-
½
cup
panko bread crumbs
-
¼
cup
milk
-
1
tablespoon
marsala wine
-
2
pounds
ground chicken
-
½
cup
grated Romano cheese
-
2
large
eggs
-
2
tablespoons
fresh parsley
-
1
teaspoon
sea salt
-
⅕
teaspoon
black pepper
-
½
teaspoon
granulated onion
Mushroom Sauce
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
butter
-
1
tablespoon
flour
-
16
ounces
baby portabella mushrooms
-
6
ounces
marsala wine
-
4
ounces
chicken stock
-
1
ounce
heavy cream
Instructions
- Soak breadcrumbs in milk and marsala wine for 5 minutes.
- Mix in ground chicken, Romano cheese, eggs, parsley, salt, and pepper without overmixing.
- Form meatballs and place them on a lightly oiled baking sheet.
- Broil the meatballs for 7-10 minutes until browned.
- In a pan, heat olive oil and butter, then sauté mushrooms for 5 minutes.
- Add flour to mushrooms and cook for 3-4 minutes.
- Stir in marsala wine and chicken stock, then simmer for 5 minutes.
- Add cream and parsley, then season to taste.
- Combine meatballs with the sauce and simmer for an additional 5 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
310
Total fat
16g
Total carbohydrates
10g
Total protein
26g
Sodium
509mg
Cholesterol
152mg
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