CHICKEN MARSALA MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 24 meatballs
Number Of Ingredients 14
Steps:
- Preheat the broiler to high.
- 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. 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.
- In a straight-sided 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. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. 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, garnished with grated pecorino.
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Dominic Thomas
[email protected]These meatballs were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Mustofa
[email protected]I've made these meatballs several times now, and they're always a hit. They're perfect for a party or a weeknight meal.
Benar Benar
[email protected]I'm not a big fan of mushrooms, so I omitted them from the recipe. The meatballs were still very good, but I think the mushrooms would have added a nice umami flavor.
Ketlareng Mota
[email protected]These meatballs are a bit time-consuming to make, but they're definitely worth the effort. They're so flavorful and juicy, and the sauce is to die for.
UNKNOWN666
[email protected]I made these meatballs in the slow cooker, and they came out perfectly! I just browned them in a skillet first, then transferred them to the slow cooker with the sauce. Cooked on low for 6 hours, and they were fall-apart tender.
Zain Rizvi
[email protected]These meatballs are a great way to use up leftover chicken. I had some leftover rotisserie chicken, and it worked perfectly in this recipe.
Farhad Ali
[email protected]I'm not a big fan of Marsala wine, so I used white wine instead. The meatballs were still very good, but I think the Marsala wine would have added a nice depth of flavor.
Mdsakibul Hasan
[email protected]I followed the recipe exactly, but my meatballs didn't turn out as tender as I would have liked. I think I might have overcooked them.
M M ALAM Khan
[email protected]These meatballs were a little dry for my taste, but the sauce was very good.
Akhi Mondal
[email protected]I've never made meatballs before, but this recipe made it so easy. They came out perfectly, and the sauce was amazing.
Rooh Niaz
[email protected]These meatballs were so easy to make, and they turned out so delicious! I'll definitely be making them again.
Apass Ways
[email protected]I made these meatballs for a party, and they were a huge success! Everyone loved them, and I got lots of compliments. They're definitely a keeper recipe.
Hot Riya
[email protected]These chicken Marsala meatballs were a hit with my family! The sauce was rich and flavorful, and the meatballs were tender and juicy. I served them over mashed potatoes, and they were a perfect comfort food meal.